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
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.
Yields
3 Loaves
