About this recipe:More of a cake in a loaf tin but so delicious! A great way to use up leftover sweet potatoes. If you only have raw sweet potatoes - cook them in the microwave for 4 to 6 minutes, then scoop out the flesh and let it cool before using.
300g caster sugar
120ml vegetable oil
220g sifted plain flour
1 teaspoon bicarbonate of soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
200g cooked and mashed sweet potato
60g pecans, chopped
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat the oven to 180 C / Gas 4. Lightly grease a 23x12cm (9x5 in) loaf tin.
Mix sugar and oil; whisk well. Add eggs and mix again.
Combine flour, bicarbonate of soda, salt, cinnamon and nutmeg in a bowl. Stir flour mixture into egg mixture alternately with water. Stir in sweet mashed potatoes and chopped pecans.
Pour the cake batter into loaf tin. Bake for about one hour.
I made this bread and it was really delicious, I didn't have nutmeg so I replaced it with mixed spice and it was lovely. It is very easy to make and it is very light, It keeps really well and lasts a couple of days. I also tried it toasted with butter and it really was very good. Very popular with my work friends. - 09 Feb 2015