Southern Sweet Potato Bread

Southern Sweet Potato Bread is a great way to use up that one lonely sweet potato left over from last night's dinner.  (I'm actually not sure why we had one left, but hey, whatever!)  It makes a lovely toast for breakfast or a snack for tea time.

This recipe is from a book I mail ordered 30 years ago from the Martha White Flour company after seeing an ad on the back of the flour sack.  It's a treasure trove.

Southern Sweet Potato Bread

1 1/2 cups Self-Rising Flour

1 cup sugar

1 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 cup oil

2 Tbl milk

2 eggs, slightly beaten

1 cup mashed cooked sweet potatoes

1 cup chopped pecans

1/2 cup raisins

1. Heat oven to 350°F. Grease bottom only of 8x4-inch loaf pan. In large bowl, combine flour, sugar, nutmeg and cinnamon; mix well.

2. Add oil, milk and eggs; blend well. Add sweet potatoes, pecans and raisins; mix well.  Pour into greased pan.

3. Bake at 350°F. for 1 1/4 hours or until toothpick inserted in centwr comes out clean.  Cool in pan 15 minutes. Remove from pan;

place on wire rack. Cool 1 hour or until completely cooled. Wrap tightly and store in refrigerator.

Yield: 1 (12-slice) loaf