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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 10 |
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My husband and I are missionaries in Brazil, where sweet potatoes are a staple food. I make this recipe often to share with the local people, and it is always a big hit, pens Joyce Randolph from her home base in Canton, Maine. Ingredients:
1/4 cup butter, softened |
1/2 cup sugar |
1 egg |
1 cup king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1/4 teaspoon salt |
1/2 cup cold mashed sweet potatoes |
2 tablespoons milk |
1/4 cup raisins |
Directions:
1. In a small bowl, cream butter and sugar. Add egg; mix well. Combine the flour, baking powder, cinnamon, ginger and salt; add to creamed mixture just until blended (batter will be thick). Combine sweet potatoes and milk; stir into batter until blended. Fold in raisins.
2. Transfer to two greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 35-40 minutes or until lightly browned and a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 mini loaves.
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