SWEET POTATO PECAN BREAD

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Sweet Potato Pecan Bread image

I prefer to use 1/4 or less teaspoon of nutmeg just for my personal taste since this spice can be a bit strong. Sweet potatoes can be cooked a day or so ahead and stored in refrigerator. I use small potatoes and cook them in a pressure cooker (skins on). I find it faster than baking or peeling & boiling. Plus retains flavor...

Provided by M. Bryan

Categories     Sweet Breads

Time 1h10m

Number Of Ingredients 12

1 1/2 c sifted all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 to 1/2 tsp nutmeg
1 tsp cinnamon
1 c sugar
2 large eggs, lightly beaten
1/4 c vegetable oil
2 Tbsp milk
1 c cooked, mashed sweet potatoes
1 c chopped pecans
1/2 c golden raisins

Steps:

  • 1. Preheat oven to 325. Grease loaf pan.
  • 2. Sift together flour, baking powder, salt and spices in mixing bowl. Stir in sugar, eggs, oil, and milk and blend well.
  • 3. Stir in mashed potatoes, pecans and raisins.
  • 4. Pour batter in prepared pan.
  • 5. Bake 1 hour & 10 minutes or until toothpick comes out clean. May need to cover with foil after 30-40 minutes during baking to prevent over browning of the top.
  • 6. Cool in pan for 15 minutes and finish on wire rake.

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