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  Sweet Potato Pecan Loaf



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1/2 cup vegetable oil
1/2 cup honey
1/2 cup applesauce
1 cup sweet potato, pureed or mashed until smooth
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
2 Tablespoons very hot water, divided
1 cup pecans, toasted and chopped finely

Preheat oven to 375. Lightly oil a loaf pan.
In a large bowl beat together oil, honey, applesauce and sweet potato until completely combined—
it takes 3-4 minutes by hand. In a separate bowl, mix together flour, baking soda and salt.
Add half the flour mixture to wet ingredients and stir until just a few streaks of flour remain.
Add half the very hot water and stir well.
Add the remaining flour mixture and stir until a few streaks of flour remain.
Add the remaining water and pecans.
Stir until completely combined and pecans are evenly distributed.
Smooth into prepared pan.
Place pan in preheated oven, reduce heat to 325 and bake 50-60 minutes.
Cooking time depends on size of pans. Loaf will be firm to touch and a toothpick tests clean.
Remove from pan to cool on a wire rack.
Wrap well and serve the next day for best results or freeze.
Cover leftovers and eat within a week or freeze up to six months.

Copyright © 2020 Stefanie Samara Hamblen