Sweet Potato Pecan Bread

Printed from: www.grandmotherskitchen.net

Ingredients

Makes: 1 large 9x5 loaf pan cut into 12 slices Or you can bake in a 9x13 baking dish

2 large freshly baked sweet potato - enough to make 15 ounces (2 cups of mashed and cooled)

OR the original recipe called for 15 ounces of canned sweet potatoes drained reserving the liquid

2 eggs

1 1/4 cups granulated sugar

1/3 cup vegetable oil - we used grapeseed oil

1/3 cup water

1/4 teaspoon baking powder

3/4 teaspoon salt

1/2 teaspoon cinnamon

1 teaspoon baking soda

1 3/4 cups all purpose flour

1/2 cup pecans - chopped

Directions

We baked our sweet potatoes ahead so they had time to cool down before using. If you are using raw sweet potatoes first check out this tutorial on How to Bake Sweet Potatoes.

1. If you are using your own freshly baked sweet potatoes, cut in half, peel off the skins and put into a mixing bowl.Mash with a hand potato masher. Measure out 15 ounces. Let cool before using in the recipe.

3. Preheat the oven to 350 degrees F.

4. Grease a large 9x5 loaf pan with oil. Be sure to grease the sides as well.

(If you are using the canned sweet potatoes, add 2 Tablespoons of the reserved liquid when you are mashing.) We have not done this recipe with canned sweet potatoes ourselves as we wanted to make this recipe using freshly baked sweet potato.

5. Transfer the mashed sweet potato into a large mixing bowl.

6. Break the eggs into a small bowl, then add them to the mixing bowl. The reason for breaking the eggs into a small bowl first is so that if you get any shells into the eggs while breaking them you can easily scoop them out.

7. Add the sugar oil and water.

8. Use an electric mixer on medium speed to combine the ingredients.

9. Add the baking powder, salt, cinnamon, baking soda and mix in.

10. Add the flour and stir in first with the spatula to combine then use the mixer to beat in. Mix well. Be sure to scrape down the edges and bottom with a spatula and stir. Add the chopped pecans and fold in.

11. Transfer the batter into the baking dish.

12. Place into the oven on the middle rack. Set the timer for 70 minutes. Check for doneness when the timer goes off. Ours was not cooked at this time and we had to tent it with aluminum foil and bake for another 20 minutes. This is a very long bake time for a loaf and if using the 9x13 inch baking dish, the baking time will be quicker than the deep 9x5 loaf pan.

Once it has browned on the top, tenting it is going to help prevent it from browning any further or burning.

13. Cooking times are going to vary with ovens and elevation. Stick a long toothpick into the middle all the way down to the bottom of the loaf and if it comes out clean its ready and if not put it back and continue baking until ready. This is a very big deep loaf with a lot of moisture in it so expect it to take a long time to bake.

14. Remove from oven and place onto a cooling pad and let sit in the baking dish a full 15 minutes then invert on the cooling rack to remove from the baking dish and invert again so the bread is upright. Let it continue to cool to room temperature before you cut it. Transfer to a cutting board and using a large bread knife slice and enjoy!

The texture is similar to a banana bread, very moist. Once cooled put into a ziploc bag or a container with a lid

ENJOY!

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