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