Southern Sweet Potato Pecan Bread 8 to 10 servings 1 1/2 cup flour 2 teaspoons baking power 1/4 teaspoon salt 1 teaspoon nutmeg 1/2 teaspoon cinnamon 1 cup sugar 2 eggs, lightly beaten 1/2 cup vegetable oil 2 tablespoon milk 1 cup mashed cooked sweet potatoes 1 cup chopped pecans 1/2 cup raisins Preheat oven to 325. Grease bottom only of an 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Stir together flour, baking power, salt and spices in mixing bowl. With a spoon, stir in sugar, eggs, oil and milk; stir to blend. Stir in sweet potatoes, pecans and raisins. Pour batter into prepared pan. Bake for 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes. Remove from pan and cool on wire rack. For easier slicing, wrap loaf and store overnight in a cool place.