Ingredients
2 1/3
cups sugar
2/3
cup water
2/3
cup vegetable oil
1
teaspoon vanilla
2
cups mashed cooked dark-orange sweet potatoes (about 1 1/4 lb)*
4
eggs
3 1/3
cups all-purpose flour
2
teaspoons baking soda
1 1/2
teaspoons salt
1
teaspoon ground cinnamon
1/2
teaspoon baking powder
1/2
teaspoon ground nutmeg
1
cup sweetened dried cranberries
1
cup chopped pecans, if desired
Preparation
Heat oven to 350°F. Grease and flour 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan. In large bowl, mix sugar, water, oil, vanilla, sweet potatoes and eggs until well blended.
In medium bowl, mix flour, baking soda, salt, cinnamon, baking powder and nutmeg. Add to sweet potato mixture; stir just until dry ingredients are moistened. Stir ¡n cranberries and pecans. Divide batter evenly between 8-inch pans or spoon into 9-inch pan.
Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pans on cooling rack.
Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate.
