Sweet potato and pecan bread

    Sweet potato and pecan bread

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    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.

    Serves: 12 

    • 300g caster sugar
    • 120ml vegetable oil
    • 2 eggs
    • 220g sifted plain flour
    • 1 teaspoon bicarbonate of soda
    • 1/4 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 80ml water
    • 200g cooked and mashed sweet potato
    • 60g pecans, chopped

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat the oven to 180 C / Gas 4. Lightly grease a 23x12cm (9x5 in) loaf tin.
    2. Mix sugar and oil; whisk well. Add eggs and mix again.
    3. 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.
    4. Pour the cake batter into loaf tin. Bake for about one hour.
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