Instructions:

Southern Sweet Potato Bread

Source: Martha White Kitchens

1 1/2 cups sifted self-rising flour *
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1 cup granulated sugar
2 eggs, lightly beaten
1/2 cup vegetable oil
2 tablespoons milk
1 cup mashed cooked sweet potatoes
1 cup chopped pecans
1/2 cup golden raisins

Preheat oven to 325 degrees F. Grease bottom only of a 9 x 4 x 2-inch loaf pan.

Stir together flour and spices in mixing bowl. With a spoon, stir in sugar, eggs, oil and milk; blend well. Stir in sweet potatoes, pecans and raisins. Pour batter into prepared pan. Bake 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan and cool on wire rack. For easier slicing, wrap loaf and store overnight in a cool place. Bread mellows over time and will keep for several days. Makes 8 to 10 servings.

* If using all-purpose flour, sift 2 teaspoons baking powder and 1/4 teaspoon salt with the flour and spices.