This three-loaf recipe takes advantage of fresh sweet potatoes -- or you can use canned. Cook sweet potatoes in boiling water to cover 20 to 30 minutes or until tender; drain, reserving 2/3 cup liquid. Mash potatoes; set potatoes and liquid aside. Combine flour and next 5 ingredients in a large bowl; make a well in center of mixture. Combine sweet potatoes, reserved liquid, eggs, oil, and sugar, stirring well; add to flour mixture, stirring just until moistened. Stir in pecans and raisins. Pour batter evenly into 3 greased and floured 8- x 4-inch loafpans. Bake at 350? for 1 hour or until a wooden pick inserted in the center comes out clean, covering with aluminum foil after 50 minutes to prevent excessive browning. Cool in pans on a wire rack 10 minutes; remove from pans, and cool on wire racks. Store in airtight containers overnight. Yield: 3 loaves. * 1 (14 1/2 -ounce) can cooked mashed sweet potatoes may be substituted. Substitute 1 (6-ounce) can pineapple juice for 2/3 cup potato liquid. Formatted for you by: Bill Webster Posted to MC-Recipe Digest V1 #790 by Bill Webster
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|Serving Size: 1 Loave (1457g)|
|Recipe Makes: 3|
|Calories from Fat: 1043 (24%)|
|Amt Per Serving||% DV|
|Total Fat 115.9g||155 %|
|Saturated Fat 17.1g||86 %|
|Monounsaturated Fat 62.2g|
|Polyunsanturated Fat 28.4g|
|Cholesterol 1410mg||434 %|
|Sodium 3288.2mg||113 %|
|Potassium 1990.5mg||52 %|
|Total Carbohydrate 807.4g||237 %|
|Dietary Fiber 17.8g||71 %|
|Sugars, other 789.6g|
|Protein 65.2g||93 %|
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Calories per serving: 4418
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