My grandmother was the type of woman who always kept the ingredients on hand to make certain things "just in case." Just in case of company, just in case of an emergency, just in case of a broken heart, just in case of a skinned knee. Anything that involved making a day better usually had a recipe attached to it, and this was her favorite "just in case" recipe for the days that she got called to the prayer room at church. It's something that I often make in times of crisis, when something's happened and your run of the mill casserole just won't do. It's pretty quick, there's no real skill involved, and I have yet to meet someone who doesn't love it.
YOU WILL NEED:
- 3 cups sugar
- 1/2 cup vegetable oil
- 1/2 cup butter, melted
- 4 eggs
- 3 1/2 cups sifted flour
- 2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. vanilla
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 2/3 cup water
- 2 cups (16 oz) cooked sweet potato puree (fresh or canned)
- 1 cup chopped pecans (or walnuts, if you rather)
THEN
- Preheat oven to 350°F.
- In the bowl of an electric mixer, combine eggs, oil, and melted butter. Beat for 45 seconds. Add eggs, one at a time, beating well after each addition.
- Whisk together dry ingredients and add to egg mixture, alternately with water. Stir in sweet potatoes, vanilla and chopped nuts.
- Transfer batter into 3 buttered and floured loaf pans.
- Bake at 350°F for about 60 minutes or until done.
Yield: 3 loaves. Loaves may be wrapped tightly and frozen for up to 2 months.
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