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Sweet Potato Bread


Thursday, January 01, 2004
Appetizers-Side Dish
42 servings, 1 slice each
Vegetable cooking spray
1 can (15 ounces) sweet potatoes, drained, rinsed and mashed
1 1/2 cups sugar
1 1/2 cups + 1/3 cup brown sugar, divided use
1/2 cup unsweetened applesause
1/2 cup fat-free sour cream
1 cup egg substitute
1/2 cup orange juice
4 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 1/4 teaspoon cinnamon, divided use
1 teaspoon nutmeg
1/2 teaspoon ginger
1/4 cup of chopped pecans
Preheat over to 350 degrees. Spray 3 9 inch by 5 inch loaf pans with vegetable cooking spray. Set aside. In a large mixing bowl, combine sweet potatos, sugar, 1 1/2 cups brown sugar, applesauce, sour cream, egg substitute and orange juice. Beat until smooth. In a separate mixing bowl, combine flour, baking soda, salt, 1 teaspoon cinnamon, nutmeg and ginger. Blend into sweet potato mixture, stirring only until combined. Avoid over-mixing. Pour batter into prepared loaf pans. In a small bowl, combine remaining 1/3 cup brown sugar, 1/4 teaspoon cinnamon and pecans. Sprinkle over batter. Bake 50-55 minutes, or until a toothpick inserted in the center comes out clean. Cool on wire racks.
Nutrition Facts:
127 calories, 28g carbohydrates, 2g protein, 0.6g fat, 0.1g unsaturated fat, 0mg cholesterol, 0.6g dietary fiber, 142mg sodium
Original recipe by Janice Potts, RD, LD
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