Leslie Revsin's Sweet-Potato Bread

Ingredients

• ½ cup unsalted butter, softened
• 1 cup sugar
• 2 eggs
• 1 ½ cups pureed cooked sweet potato
• 2 cups sifted flour
• 1 teaspoon baking soda
• Pinch salt
• Pinch cinnamon
• ¼ cup coarsely chopped toasted pecans

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    300 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 43 grams carbohydrates; 1 gram dietary fiber; 21 grams sugars; 4 grams protein; 61 milligrams cholesterol; 182 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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10 – 12 servings

Preparation

1. Cream butter and sugar until light and fluffy.
2. Beat in eggs one at a time, beating well after each addition.
3. Beat sweet potato to mix.
4. Sift together flour, baking soda, salt and cinnamon, and stir into sweet-potato mixture. Stir in pecans.
5. Grease an 8-by-4-by-2 1/2-inch loaf pan, and spoon in batter. Bake at 350 degrees for about 1 hour and 20 to 30 minutes until a toothpick inserted near the center comes out clean.
6. Cool on wire rack for 30 minutes. Remove. Do not slice until cooled.

• If sweet potatoes have been candied, add less sugar – one-half to three-quarters less. Taste and adjust.

2 hours 15 minutes