Sweet potato bread - southern living

Yield: 3 Loaves

Measure Ingredient
1½ pounds Sweet potatoes peeled and cubed*
3½ cup All-purpose flour
2 teaspoons Baking soda
1½ teaspoon Ground cinnamon
1 teaspoon Salt
1 teaspoon Ground nutmeg
½ teaspoon Ground cinnamon
4 larges Eggs
1 cup Vegetable oil
3 cups Sugar
1 cup Chopped pecans
½ cup Raisins

This three-loaf recipe takes advantage of fresh sweet potatoes -- or you can use canned.

Cook sweet potatoes in boiling water to cover 20 to 30 minutes or until tender; drain, reserving ⅔ cup liquid. Mash potatoes; set potatoes and liquid aside. Combine flour and next 5 ingredients in a large bowl; make a well in center of mixture. Combine sweet potatoes, reserved liquid, eggs, oil, and sugar, stirring well; add to flour mixture, stirring just until moistened. Stir in pecans and raisins. Pour batter evenly into 3 greased and floured 8- x 4-inch loafpans.

Bake at 350° for 1 hour or until a wooden pick inserted in the center comes out clean, covering with aluminum foil after 50 minutes to prevent excessive browning.

Cool in pans on a wire rack 10 minutes; remove from pans, and cool on wire racks. Store in airtight containers overnight.

Yield: 3 loaves.

* 1 (14½ -ounce) can cooked mashed sweet potatoes may be substituted.

Substitute 1 (6-ounce) can pineapple juice for ⅔ cup potato liquid.

Formatted for you by: Bill Webster Posted to MC-Recipe Digest V1 #790 by Bill Webster <thelma@...> on Sep 19, 1997

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