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Pecan Sweet Potato Bread

This recipe originally started from my favorite banana bread recipe. I substituted sweet potatoes and made a few other adjustments to come up with this delicious quick bread.

32 ServingsPrep: 20 min. Bake: 70 min. + cooling

Ingredients

3/4 cup butter, softened
1 cup sugar
3 eggs
1/2 cup honey
1-1/2 cups mashed sweet potatoes
1 package (3.4 ounces) instant vanilla pudding mix
2-1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 cup chopped pecans
2/3 cup raisins
ICING:
1 cup confectioners' sugar
1 tablespoon milk
2 teaspoons butter, melted
1 teaspoon lemon juice

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add
eggs, one at a time, beating well after each addition. Add the
honey, sweet potatoes and dry pudding mix and mix well. Combine the
flour, baking powder, baking soda and salt; add to creamed mixture
alternately with buttermilk, beating well after each addition. Fold

2 of 2

Pecan Sweet Potato Bread (continued)

Directions (continued)

in pecans and raisins.
Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for
70-80 minutes or until a toothpick inserted near the center comes
out clean. Cool for 10 minutes before removing from pans to wire
racks.
In a small bowl, combine icing ingredients until smooth; drizzle over
cooled bread. Yield: 2 loaves (16 slices each).

Nutrition Facts: 1 serving (1 slice) equals 198 calories, 8 g fat (3 g saturated fat), 32 mg cholesterol, 190 mg sodium, 31 g carbohydrate, 1 g fiber, 2 g protein.