Tender and moist spiced
sweet potato bread laced with pecans.
Sweet
Potato Bread
- 2 cups granulated sugar
1/2 cup vegetable oil
1 cup egg substitute (or 4 large eggs)
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2/3 cup water
2 cups fresh sweet potatoes (yams), cooked and mashed or 2 (15-ounce)
cans sweet potatoes, drained and mashed
1/2 cup chopped pecans (optional)
- Combine sugar and oil;
beat well. Add egg substitute and beat.
- Combine dry ingredients
and add to egg mixture alternately with water.
- Stir in sweet potatoes
and chopped pecans.
- Pour into three greased
9 x 5-inch loaf pans.
- Bake at 350°F (175°C)
for about 1 hour. Will freeze well.
Makes 3 loaves or 36 (1/4-inch)
slices.
Per serving without pecans: CAL 133; FAT
3.45g; PROTEIN 2.25g; CARB 23.7g; CHOL 0mg.
Recipe provided courtesy
of Louisiana Sweet Potato Commission.
