Amazing Spiced Sweet Potato Mini-Loafs 

Courtesy of North Carolina Sweet Potato Commission

Aside from its fantastic flavor, the amazing thing about this moist quick bread is that it uses only 1 1/2 tablespoons of oil in the whole recipe. Low fat never tasted to good! 

1/2 cup cooked Sweet Potatoes, peeled and pureed 
1 cup packed brown sugar 
1 cup apple juice 
3/4 cup raisins 
1 1/2 tablespoons vegetable oil 
1 teaspoon ground cinnamon 
1/2 teaspoon ground nutmeg 
1/2 teaspoon ground cloves 
1/4 teaspoon ground allspice 
2 cups all-purpose flour 
1 teaspoon baking soda 
1/2 teaspoon baking powder 
1/2 cup chopped walnuts 

Preheat oven to 325 degrees F. In a large saucepan, combine Sweet Potatoes, brown sugar, apple juice, raisins, oil, cinnamon, nutmeg, cloves and allspice. Bring to a boil over high heat. Lower heat and simmer for 2 minutes. Set aside to cool.

Sift together flour, soda and baking powder. Add to the cooled Sweet Potato mixture; stir well. Fold in walnuts. Spoon batter into 3 greased mini (approximately 3-by 6-inch) loaf pans. Bake on lowest rack in 325 degree F. oven for 60 minutes or until a wooden pick inserted into center comes out clean. Cool in pans for 10 minutes then turn out and transfer loaves to wire rack to cool completely.

Makes 3 mini loaves or 18 servings. 

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