2 c All-purpose flour 1/2 c Raisins, or additional
1 c Sugar -1/2 c pecans
1 1/4 ts Baking soda 2 Eggs; beaten
3/4 ts Salt 1 c Sweet potatoes, mashed;
1 ts Cinnamon; ground Cooked
1/2 ts Cloves, ground 1/2 c Vegetable oil
1/2 c Pecans; chopped 1/2 c Milk
Recipe by: Fannie Flagg’s Original Whistle Stop Cafe Cookbook Preheat
oven to 350? F. Combine first 6 ingredients in a large bowl, stirring
well. Mix in pecans and raisins. Thoroughly combine eggs, sweet
potatoes, oil, and milk. Make a well in center of flour mixture; add
sweet potato mixture and stir just until dry ingredients are
moistened. Pour batter into a greased and floured 9- x 5- x 3-inch
loaf pan. Bake for 1 hour and 10 to 15 mins, or until a wooden pick
inserted in center comes out clean. Let cool in pan 10 mins; then
remove from pan, and let cool completely on a wire rack. YIELD 1 loaf
NOTES : This is great to take to a dinner or picnic. Or to school or
work
or to sneak a slice just before supper. Or just after.
from my kitchen toyours….. Dan
Klepach
Yields
1 servings