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Ingredients
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1 sweet potato
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1 ¼ cups white sugar
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½ cup canola oil
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2 eggs
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1 ⅔ cups sifted self-rising flour
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½ teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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⅓ cup water
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1 cup chopped pecans (Optional)
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cooking spray
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1 cup brown sugar
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1 teaspoon unsalted butter
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Wrap sweet potato in aluminum foil.
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Bake sweet potato in the preheated oven until easily pierced with a fork, about 1 hour. Set aside to cool.
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Whisk white sugar and canola oil together in a bowl. Add eggs; mix well. Sift in flour, cinnamon, and nutmeg. Slowly whisk in water until incorporated.
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Peel sweet potato; mash into batter. Fold in 1/2 cup chopped pecans.
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Reduce oven temperature to 320 degrees F (160 degrees C). Coat a 9x5-inch loaf pan with cooking spray.
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Pour batter into the prepared loaf pan.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
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Heat brown sugar and butter in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Stir in remaining 1/2 cup chopped pecans to combine. Remove from heat. Pour glaze over bread.
Nutrition Facts (per serving)
396 | Calories |
18g | Fat |
58g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 396 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 2g | 9% |
Cholesterol 32mg | 11% |
Sodium 253mg | 11% |
Total Carbohydrate 58g | 21% |
Dietary Fiber 2g | 8% |
Total Sugars 40g | |
Protein 4g | 8% |
Vitamin C 1mg | 1% |
Calcium 94mg | 7% |
Iron 2mg | 8% |
Potassium 177mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.