COMMENT:
Both sweet potatoes and pumpkins are indigenous to South Louisiana and are most often cooked in desserts or sweetened casseroles. Here, the two are combined with a simple bread mix to create a quick and easy bread recipe that is sure to please.
INGREDIENTS:
- 3/4 cup cooked sweet potatoes, cubed
- 3/4 cup cooked pumpkin, cubed
- 3 cups sugar
- 4 eggs
- 1/2 cup oil
- 2 tbsps cinnamon
- 2 tbsps nutmeg
- 3 1/2 cups all purpose flour
- 1 tsp salt
- 2 tsps baking soda
- 1/2 cup water
- 3/4 cup raisins
- 1 cup pecans
- pecan halves for garnish
METHOD:
Preheat oven to 350 degrees F. In a sauce pot, par boil sweet potatoes and pumpkin cubes until tender. Drain, mash and set aside. You may wish to use eight ounce cans of cooked sweet potatoes and pumpkin rather than fresh. In a large mixing bowl, combine sugar and eggs until creamy. Add oil, sweet potatoes and pumpkin. Mix on high speed until creamy. Reduce speed to low and add dry ingredients alternately with water. Beat until well blended. Stir in raisins and pecans. Pour batter into a large greased cake pan. Bake for one hour or until golden brown. Garnish with pecan halves or for an added touch, glaze with Louisiana cane syrup. |
