Darlene Crutchfield responded to a request by Bertha Williams of Rural Hall for sweet-potato bread. She submitted a classic recipe with nuts, raisins. coconut, nutmeg and cinnamon.
Sweet Potato Bread
1¾ cups all-purpose flour
1 teaspoon grated nutmeg
1½ teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
1½ cups sugar
½ cup oil
2 eggs
1 cup cooked, mashed and cooled sweet potatoes
⅓ cup water
½ cup chopped nuts, such as pecans or walnuts
½ cup raisins
½ cup flaked or grated coconut
1. Grease a 9-by-5-inch loaf pan, or 2 small loaf pans. Heat oven to 350 degrees.
2. In a bowl, stir flour, nutmeg, cinnamon, baking soda and salt; set aside.
3. In a second bowl, combine sugar, oil, eggs and water. Beat until well combined. Mix in sweet potatoes. Stir wet mixture into flour mixture just until combined. Stir in nuts, raisins and coconut.
4. Pour batter into greased pan. Bake 1 hour.
5. Cool in pan for 10 minutes, then turn out on a wire rack to cool completely.
Help
□ Ann Shelton would like a recipe for palmetto cake, which is like a cross between a pound cake and a fruitcake.
Send requests or recipes to Recipe Swap, c/o Michael Hastings, Food Editor,
Winston-Salem Journal, P.O. Box 3159, Winston-Salem, NC 27102; or e-mail to mhastings@wsjournal.com. Please include name, address and a daytime telephone number. Previously published recipes are available in the Recipe Database at www.journalnow.com/swap.
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