| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Sweet Potato Bread

2 cups granulated sugar
1/2 cup vegetable oil
1 cup egg substitute
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)

1. Combine sugar and oil; beat well. Add egg substitute and beat.
2. Combine dry ingredients and add to egg mixture alternately with water.
3. Stir in sweet potatoes and chopped pecans.
4. Pour into three greased 9 x 5-inch loaf pans.
5. Bake at 350*F 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.