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Also see Article: Louisiana Sweet Potatoes
Makes 36 1/4 inch slices.
• 2 cups sugar
• 1/2 cup cooking oil
• 1 cup egg substitute
• 3 1/2 cups all-purpose flour
• 1 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 2/3 cup water
• 2 cups fresh sweet potatoes (yams), cooked and mashed or 2 (15 oz.) cans sweet potatoes, drained and mashed
• 1/2 cup chopped pecans (optional)
Combine sugar and oil; beat well.
Add egg substitute and beat.
Combine dry ingredients and add to egg mixture alternately with water.
Stir in sweet potatoes and chopped pecans.
Pour into three greased 9 x 5-inch loaf pans.
Bake at 350 degrees for about 1 hour.
Will freeze well.
Per serving without pecans: CAL 133; FAT 3.45g; PROTEIN 2.25g; CARB 23.7g; CHOL 0mg.
Louisiana Sweet Potato Commission, Louisiana Department of Agriculture and Forestry - www.sweetpotato.org
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