| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Bread sweet | 3 | Loaves | |
INGREDIENTS
| 1 1/2 | lb | Sweet potatoes peeled and cubed* |
| 3 1/2 | c | All-purpose flour |
| 2 | ts | Baking soda |
| 1 1/2 | ts | Ground cinnamon |
| 1 | ts | Salt |
| 1 | ts | Ground nutmeg |
| 1/2 | ts | Ground cinnamon |
| 4 | lg | Eggs |
| 1 | c | Vegetable oil |
| 3 | c | Sugar |
| 1 | c | Chopped pecans |
| 1/2 | c | Raisins |
INSTRUCTIONS
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 2/3 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 (14 1/2 -ounce) can cooked mashed sweet potatoes may be substituted. Substitute 1 (6-ounce) can pineapple juice for 2/3 cup potato liquid. Formatted for you by: Bill Webster Posted to MC-Recipe Digest V1 #790 by Bill Webster <[email protected]> on Sep 19, 1997
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