Back 1 Cube or Stick of Butter
1/2 Cup Plain Yogurt
1/2 Cup Honey
1 teas. Watkins Cinnamon
1 1/2 Cups Chopped Pecans, divided
2 Cups Grated Raw Sweet Potatoes
3 1/2 Cups Flour
3 Cups Sugar
2 teas. Baking Soda
2 teas. Salt
1 teas. Watkins Nutmeg
1 teas. Watkins Cinnamon
1 Cup Watkins Original Grapeseed Oil
3/4 Cup Water
4 Eggs, beaten
Preheat oven to 350 degrees. Combine butter, yogurt, honey, and cinnamon in a saucepan and boil 1 minute. Stir in 1 cup of pecans. Allow this mixture to cool. Mix the remaining pecans with sweet potatoes. In a large mixing bowl, blend the flour, sugar, baking soda, salt, nutmeg, and cinnamon. In a small bowl, mix the oil, water and eggs. Add sweet potatoes and pecans to the flour mixture. Pour in the liquid mixture and blend just to moisten. Line two 9 x 5 inch loaf pans with greased foil or parchment paper. Place 1 cup of batter in each pan. Top each with 1/2 cup of cooled butter and honey mixture, cover with another cup of batter, then another 1/2 cup of butter mixture. Finish with remaining batter. Bake for 65-75 minutes until bread cracks and the center is dry. Cool 15 minutes. Remove from pan and store wrapped in foil or plastic wrap. Best sliced the following day. Makes 2 loaves.
© Copyright 1999 The Rising
Stars Team
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