Sweet Potato Bread

Norita De Lima, Class of 1972

• 1-1/2 cups flour
• 1 tsp soda
• 1/2 tsp salt
• 1 tsp nutmeg
• 1 tsp cinnamon
• 1/2 cup butter or margarine
• 1 cup sugar
• 1 egg
• 1 tsp vanilla
• 1/2 cup mashed, cooked sweet potato
• 1 can (8¼-oz) crushed pineapple
• 1 cup chopped nuts

Preheat oven to 350 degrees. Grease two 8x4x3-inch loaf pans. Sift flour with soda, salt, nutmeg and cinnamon. In large bowl of electric mixer, cream butter and sugar; add egg and vanilla, beating well. Mix in sweet potato and pineapple. Gradually add dry ingredients into creamed mixture. Stir in nuts. Pour in prepared pans. Bake for 40 minutes or until done.

Yield: 2 loaves

NOTE: You may substitute 1 4-3/4 oz baby food sweet potato for 1/2 cup mashed sweet potato.