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Sweet Potato Bread I

Reviewed: Apr. 20, 2013
I loved this recipe! I decided to double it because 1 loaf just didn't seem enough for me. Considering how yummy it is, maybe I should've kept it at 1 loaf. I baked my sweet potatoes and squeezed them out of the skin while they were still warm which kind of allows you to skip the mashing plus it retains the nutrients better. I did make a few changes to the recipe: I used 1 stick of butter instead of oil, 1 1/4 cups sugar, added 1/8 tsp ginger, and used milk instead of the water. I also left out the nuts because I didn't have any on hand. It was delicious!
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