Sweet Potato Bread

Delicious, tender and moist, spiced sweet potato bread laced with pecans.

Recipe Ingredients:

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)

Cooking Directions:

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 in a preheated oven at 350°F (175°C) for about 1 hour. Will freeze well.

Makes 3 loaves or 36 (1/4-inch) slices.

Nutritional Information Per Serving (1/36 of recipe; without pecans): CAL 133; FAT 3.45g; PROTEIN 2.25g; CARB 23.7g; CHOL 0mg.

Recipe provided courtesy of Louisiana Sweet Potato Commission.