Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 cups | All-purpose flour |
| 1 cup | Sugar |
| 1¼ teaspoon | Baking soda |
| ¾ teaspoon | Salt |
| 1 teaspoon | Cinnamon; ground |
| ½ teaspoon | Cloves, ground |
| ½ cup | Pecans; chopped |
| ½ cup | Raisins, or additional 1/2 c pecans |
| 2 | Eggs; beaten |
| 1 cup | Sweet potatoes, mashed; |
| Cooked | |
| ½ cup | Vegetable oil |
| ½ cup | Milk |
Recipe by: Fannie Flagg's Original Whistle Stop Cafe Cookbook Preheat oven to 350° F. Combine first 6 ingredients in a large bowl, stirring well. Mix in pecans and raisins. Thoroughly combine eggs, sweet potatoes, oil, and milk. Make a well in center of flour mixture; add sweet potato mixture and stir just until dry ingredients are moistened. Pour batter into a greased and floured 9- x 5- x 3-inch loaf pan. Bake for 1 hour and 10 to 15 mins, or until a wooden pick inserted in center comes out clean. Let cool in pan 10 mins; then remove from pan, and let cool completely on a wire rack. YIELD 1 loaf NOTES : This is great to take to a dinner or picnic. Or to school or work
or to sneak a slice just before supper. Or just after.
from my kitchen to------------------------------->yours..... Dan Klepach