Sweet Potato Pecan Bread

• Vegetarian

• Produce

  • 1 (8oz/225g sweet potato, medium sized

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1/4 tsp Salt
  • 1/2 cup Sugar

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 3/4 cup Buttermilk

Found on rotinrice.com

Description

Ingredients

• 1 medium sized (8oz/225g) sweet potato
• 1½ cups (225g) all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• ½ cup (110g) sugar
• 1 large egg
• ¼ cup (60ml) vegetable oil
• ¾ cup (180ml) buttermilk
• ½ cup (50g) chopped pecans

Directions

• Scrub and rinse sweet potato. Prick it all over with a fork. Roast in 350°F (180°C) oven for 45 to 50 minutes. Remove and let cool. Peel and mash well.
• Grease and flour a loaf pan.
• In a medium bowl, combine all-purpose flour, baking powder, baking soda, salt, cinnamon, and cloves. Set aside.
• In a large bowl, combine sugar, egg, vegetable oil, buttermilk, and sweet potatoes. Add dry mixture to sweet potato mixture. Stir until well combined. Fold in pecans. Spoon batter into loaf pan.
• Bake in a 350°F (180°C) oven for 55 to 60 minutes. Remove and cool on a wire rack for 10 minutes. Remove bread from pan and allow it to cool completely.