Sweet Potato Breads

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Sweet Potato Bread #1

2 cups sugar
1/2 cup cooking oil
1 cup egg substitute
3 1/2 cups all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
2/3 cup water
2 cups fresh sweet potatoes (yams), cooked and mashed or 2 (15 oz.) cans sweet potatoes, drained and mashed
1/2 cup chopped pecans (optional)

Combine sugar and oil; beat well. Add egg substitute and beat. Combine dry ingredients and add to egg mixture alternately with water. Stir in sweet potatoes and chopped pecans. Pour into three greased 9 x 5-inch loaf pans. Bake at 350 degrees for about 1 hour. Will freeze well. Makes 36 1/4 inch slices.

Sweet Potato Bread #2

1 1/2 cups milk
2 Tbl plus 1/2 cup sugar, divided
1/2 cup butter
1 Tbl salt
1 cup mashed cooked sweet potatoes
2 (1/4-oz.) packages active dry yeast
1/2 cup warm water
7 1/2 cups all-purpose flour, divided
1 1/2 cups raisins
4 Tbl butter, softened
2 tsp ground cinnamon
Melted butter for topping

In a small saucepan, scaled milk. Add 2 tablespoons sugar, 1/2 cup butter, and salt. Stir until butter melts. Mix in sweet potatoes and cool to lukewarm. In a large mixing bowl, dissolve yeast in 1/2 cup warm water. Add milk mixture and 4 cups flour. Beat with an electric mixer for 2 minutes or until smooth. Stir in raisins. Gradually add remaining 3 1/2 cups flour, mixing until a stiff dough forms. Turn dough out onto a lightly floured board and knead until smooth and elastic. Place in a greased bowl, turning dough in bowl to grease top.

Cover bowl with plastic wrap and let rise in a warm place for about 1 hour or until doubled in bulk. Punch down dough and turn out onto a lightly floured board. Divide into two equal portions and roll each into a 16x8-inch rectangle. Spread 2 tablespoons softened butter over each rectangle. Stir together remaining 1/2 cup sugar and cinnamon and sprinkle evenly over each rectangle. Starting from the narrow side, roll up each rectangle and pinch edges and ends together.

Tuck ends under slightly and place, seam-side down, in greased 9x5x3-inch loaf pans. Brush tops with melted butter. Cover and let rise for 1 hour, 30 minutes or until doubled in bulk. Preheat oven to 375 degrees. Bake for 35 to 40 minutes or until loaves are golden brown and sound hollow when tapped. Remove bread immediately from pans and cool on a wire rack. Makes 2 loaves, 16 slices per loaf.