Yield: 3 Loaves
|1½ pounds||Sweet potatoes peeled and cubed*|
|3½ cup||All-purpose flour|
|2 teaspoons||Baking soda|
|1½ teaspoon||Ground cinnamon|
|1 teaspoon||Ground nutmeg|
|½ teaspoon||Ground cinnamon|
|1 cup||Vegetable oil|
|1 cup||Chopped pecans|
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