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.
print it
Each year, Our State celebrates the very best in North Carolina craftsmanship with the Made in NC Awards. Meet the talented artisans who won top honors in 2022 — and watch them at work.
In a state naturally rich in red clay, potters like the legendary Sid Luck carry on a long-held North Carolina tradition.
Cheesy, creamy, bubbly — these one-pan wonders will keep you toasty on a chilly day.
A Forsyth County chef grew up working in his family’s seafood restaurants, but he dreamed of running a steakhouse. Now, his grill has become a neighborhood staple.
