The source for today’s recipe is Country Living Magazine. Easy, flavorful, and healthy. January is a good time to buy organic sweet potatoes. They are on sale now as they are a fall/winter crop. With little sugar, 1/2 cup is sufficient, the sweetness comes naturally from the sweet potatoes. Comfort food at its best! Makes a great lunch box treat!
Yields: 1 loaf
1½ c. all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
½ tsp. ground nutmeg
¼ tsp. baking soda
1/8 tsp. salt
1 stick unsalted butter
¾ c. granulated sugar
¼ c. light-brown sugar
½ tsp. vanilla extract
1 c. leftover mashed sweet potatoes
2 large eggs
Nonstick baking spray with flour
½ c. chopped pecans
Preheat oven to 325 degrees F. In a medium bowl, sift flour, baking powder, cinnamon, nutmeg, baking soda, and salt.
In a large bowl and using an electric mixer on medium, cream butter, sugars, and vanilla until light and fluffy. Blend in sweet potatoes; then eggs, one at time. With mixer on low, add flour mixture in thirds; blend just enough to combine.
Spoon batter into a greased 9-inch loaf pan. Sprinkle pecans atop batter. Bake until cake tests clean when a skewer is inserted into center, 65 to 75 minutes. Transfer pan to a wire rack to cool, about 15 minutes. Release cake from pan to cool completely.
The author enjoys baking, cooking, and entertaining friends. From Spring luncheons to Sunday dinners, she celebrates loved ones with healthy and nourishing food. And, yes, always ends with a cup of coffee and dessert!