Sweet Potato Bread & Pineapple Butter
Yield: 1 loaf (16 slices) and 1 cup butter
1-3/4 cups all-purpose flour
1-1/2 cups sugar
1-1/2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup mashed sweet potatoes
1/2 cup canola oil
1/3 cup water
1/2 cup butter, softened
1 can (8 oz) crushed pineapple, well drained
In a large bowl, bomcine the first seven ingredients. In a small bowl, combine the eggs, potatoes, oil and water. Stir into dry ingredients just until moistened.
Transfer to a greased 9-in x 5-in loaf pan. Bake at 350F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
In a small bowl, combine butter and pineapple. Serve with bread.