Sweet Potato Bread
1 1/2 pounds sweet potatoes
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
4 beaten eggs
1 cup vegetable oil
3 cups granulated sugar
1 cup chopped pecans
1/2 cup raisins
Peel and cube potatoes. Cook, covered, in boiling water until tender. Drain, reserving 2/3 cup cooking water. Mash potatoes; set aside (you should have 2 cups).
Combine flour, baking soda and spices in an extra-large mixing bowl; set aside.
Combine eggs, oil, sugar, sweet potatoes and reserved cooking water in another mixing bowl. Stir into flour mixture until well combined. Stir in pecans and raisins. Divide mixture evenly among three greased 8 x 4- or 7 1/2 x 3 1/2-inch loaf pans. Bake at 350 degrees F for 1 hour; cover with foil the last 10 minutes to prevent overbrowning.
Cool in pans for 10 minutes. Remove from pans; cool completely. Wrap and store overnight before serving.
Makes 3 loaves.
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