"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous


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This recipe for SWEET POTATO BREAD WITH PRALINE ICING, by , is from Heritage Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, January 26, 2011


/4 c. oil
4 eggs
3 ripe bananas
2 med. sweet potatoes, cooked and pureed
1/2 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. ginger
3 1/2 c. white flour
1 1/2 c. whole wheat flour
2 c. sugar
2/3 c. milk with 2 tsp. vinegar
1 c. pecans, roasted
1/2 c. brown sugar
2 tbsp. unsalted butter
1 c. roasted pecans
4 c. confectioners' sugar
1/4 c. water

Roast pecans in oven for 8 minutes at
350 degrees. Cool. Blend oil, eggs, banana
and sweet potato puree in a large bowl on
high for 2

minutes. Add salt, baking soda, white flour,
cinnamon and ginger. Blend well. Add milk
and vinegar, blend. Add the whole wheat
flour and roasted pecans. Pour into 2 loaf
pans. Bake at 350 degrees for 45 minutes.
Makes 2 loaves.
Icing: Cook brown sugar until melted over medium
heat. Add butter, cook 2 minutes. Add
pecans and remove heat. Cool in bowl.
Add confectioners' sugar and half of
water, blend. Add more water as needed
to make a thin icing. Remove bread
from pan while hot and ice the
sweet potato-banana bread.




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