Sweet Potato Bread
- 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.