Description
Southern favorite that I modified for a vegan diet. This also freezes well.
Ingredients
- 1 cup chopped sweet potato
- 1 ½ cups white sugar
- ½ cup vegetable oil
- 1 over-ripe banana
- 1 ¾ cups sifted all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ⅛ teaspoon baking powder
- ⅓ cup water
- ½ cup chopped pecans
Instructions
- Bring water to a boil in a large pot. Add sweet potatoes and cook until tender
- 20 to 30 minutes; drain. Place sweet potatoes in a bowl and mash with a potato masher until smooth.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5-inch loaf pan.
- Stir sugar and oil together in a bowl until well mixed; beat in banana. Combine flour
- baking soda
- cinnamon
- nutmeg
- salt
- and baking powder in a bowl. Alternate stirring the flour mixture and 1/3 cup water into the sugar mixture until combined. Mix in sweet potatoes and pecans; stir until batter is smooth. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until top is golden brown
- about 1 hour.
Prep Time: 20 mins
Cook Time: 1 hr 25 mins
Total Time: 1 hr 45 mins
Servings: 12