Sweet Potato Tea Cake
Call it tea cake or call it quick bread, or call it delicious—all three names work for this sweet potato treat. Try it toasted with butter!
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1 cup granulated sugar
1 cup sweet potatoes, cooked and mashed
2 large eggs, beaten
2/3 cup butter, melted
1/2 cup shredded coconut
1/2 cup seedless raisins
1/2 cup chopped walnuts
- Measure flour, soda, salt, cinnamon and sugar into mixing bowl. Make a well in center. Measure remaining ingredients into well. Stir carefully, just enough to mix.
- Pour into greased 9x5x3-inch loaf pan.
- Bake in a preheated oven at 350°F (175°C) for 1 hour. Remove from pan. Cool before slicing.
Makes 1 loaf cake; 8 servings.
Recipe courtesy of North Carolina Sweetpotato Commission.