Sweet potato bread

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

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