I made this bread to use up sweet potatoes. My husband loved it so much he said to forget banana bread. I will have to agree. This is actually better! It would make a great gift, too.
Sweet Potato Bread with Pecans adapted from Food Network
(This makes 2 loaves, one to keep, one to share or freeze.)
- 2 1/3 cups sugar
- 2/3 cups water
- 2/3 cup oil
- 4 eggs
- 2 cups mashed sweet potatoes (I used 3 sweet potatoes and micro waved them in the skins and just scooped out the soft potato).
- 3 1/3 cups all-purpose flour (I use King Arthur.)
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon cinnamon (We love cinnamon so I used 2 tsps.)
- 1/2 teaspoon baking powder
- 1 cup coarsely chopped pecans
Directions
Preheat oven to 350 degrees F.
Combine sugar, water, oil, eggs, and sweet potatoes and mix thoroughly. Add dry ingredients and mix to combine. (I was careful not to over mix the batter at this addition of dry ingredients which might make the bread tough.) Add pecans and mix well. Divide between 2 greased loaf pans and bake for 50 minutes. Cool in pan to room temperature.
Char’s Sugar Cookies
Also done is the dough for Char’s Sugar Cookies. I’m freezing most of it, but I had to bake one tray. They are superb! The flavor of cream cheese and vanilla comes through and they are melt in your mouth. I did not frost them on this trial run. Follow the link to get the recipe if you missed it. Two things to remember. Make sure you really chill the dough and check to see a bit of brown around the edges before you remove them from the oven. Next time I will keep mine in a bit longer.
There is lots to do around here to get ready for a relaxing Thanksgiving Day for just the two of us. It will be simple prepared ahead of time.





















