| 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 <thelma@pipeline.com> on
Sep 19, 1997
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