Sweet Potato Bread
1-1/2 lbs. sweet potatoes, peeled and cubed
3-1/2 cups all purpose flour
2 tsp. baking soda
1-1/2 tsp. ground cinnamon
1 tsp. salt
1 tsp. ground nutmeg
1/2 tsp. ground cloves
4 large eggs
1 cup vegetable oil
3 cups sugar
1 cup chopped pecans
2/3 cup raisins
Preheat oven to 350 degrees F. Cover sweet potatoes with water and bring to a boil in a saucepan over high heat. Reduce heat to low and simmer about 20 minutes until tender. Drain potatoes and set aside 2/3 cup cooking liquid. Mash potatoes and set aside.
Sift flour, baking soda, cinnamon, salt, nutmeg and cloves together in a large bowl. Make a well in the center of mixture. Combine eggs, oil and sugar with sweet potatoes and reserve liquid until thoroughly combined. Stir into flour mixture until just moistened. Stir in pecans and raisins.
Divide batter evenly into 3 greased and floured 8x4 inch loaf pans. Bake about 1 hour, or until a toothpick comes out clean when inserted in the center. Cover with foil after 50 minutes to prevent excess browning. Transfer pans to a wire rack and cool 10 minutes before turning out loaves. Continue to cool on racks.
Serves 8 grown men, 24 women, or 10 street kids.
Jane's Cookbook