With a counter full of fat sweet potatoes from Alba's Bright Star Farms, I turned to our KLTV viewers and Community friends for great recipes that their families just love, and the recipes came pouring in.
The first recipe I received was from viewer Darlene Williamson, who runs a bait shop and produce stand with her dad near Mineola, called Bear Country Bait. (Check out their Facebook page here.)
Darlene received this recipe from her mother, Arminta Eubanks, and says that before her mother pulls these loaves from the oven, someone has already bought it. She suggests eating it warm with some fresh butter.
Arminta Eubanks' Best Sweet Potato Bread
2 C. whole wheat flour
1 C. self-rising flour
1 TBS baking powder
3 ½ C sugar
1 tsp. cinnamon, nutmeg, ginger, allspice, and cloves. (note: if you have pumpkin pie spice, you can use 4 tsp of that and 1 tsp cloves as a substitute.)
2 cups boiled, peeled, and mashed sweet potatoes
1 tsp vanilla extract
1 C. oil (I used olive oil for a healthy twist, and it was delicious!)
1 cup chopped pecans, if desired
½ chopped nuts (pecans or walnuts are great)
¼ cup sugar (try demerara sugar for extra crunch)
In a large mixing bowl, mix together mashed sweet potatoes, vanilla, eggs, and oil.
In another bowl, mix together dry ingredients; add to the wet ingredients.
Stir only until no lumps of flour are left and batter is combined well.
Bake at 350 degrees F for an hour in two loaf pans (or four metal coffee cans, like Arminta does!)