1 tablespoon cinnamon
1½ teaspoons salt
2 teaspoons baking soda
3 cups all purpose flour
3 cups sugar
1 cup vegetable oil
½ cup water
4 eggs
1 cup sweet potatoes, cooked and mashed
1 cup pecans, chopped
Mix cinnamon, flour, salt, baking soda, and sugar. Set aside. In a separate bowl, mix oil, eggs, water, potatoes, and pecans. Add mixtures together. Mix well and pour into 3 small, well-greased and floured loaf pans. Bake at 350 degrees for 45-60 minutes. Allow to cool and then coat with powdered sugar on all sides.
This recipe first appeared in Recipes & Remembrances: Croom Family Cookbook, which was featured in the September 2012 issue of Our State magazine.
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