Ingredients
12
12 servings
- •1 sweet potato
- •1 ¼ cups white sugar
- •½ cup canola oil
- •2 eggs
- •1 ⅔ cups sifted self-rising flour
- •½ teaspoon ground cinnamon
- •½ teaspoon ground nutmeg
- •⅓ cup water
- •cooking spray
- •1 cup brown sugar
- •1 teaspoon butter
- •1 cup chopped pecans (Optional)
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Wrap sweet potato in aluminum foil.
- Bake sweet potato in the preheated oven until easily pierced with a fork, about 1 hour. Set aside to cool.
- Whisk white sugar and canola oil together in a bowl. Add eggs; mix well. Sift flour, cinnamon, and nutmeg into sugar mixture. Slowly whisk water into flour-sugar mixture until incorporated.
- Peel sweet potato; mash into the batter. Fold in 1/2 cup chopped pecans.
- Reduce oven temperature to 320 degrees F (160 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
- Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted in the center of bread comes out clean, about 1 hour.
- Heat brown sugar and butter in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Add 1/2 cup chopped pecans and stir to combine. Remove from heat. Pour glaze over bread.
Nutritional Facts
Per 12 servings
- Calories: 396
- Carbohydrate: 58g
- Fat: 18g
- Fiber: 2g
- Protein: 4g
- Sugar: 40g
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