You can peel and grate enough sweet potatoes for this recipe or you can prepare an extra two cups and put it in measured storage containers to use up in the next few months. When it gets near the end of its freezer you can throw it into any soup you are working on.

Sweet Potato Loaf

Ingredients:

• 2 cups sweet potatoes, grated
• 1 cup oil
• 3 eggs
• 1 tablespoon artificial vanilla

• 1 1/2 cups sugar
• 3 cups flour
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 3/4 cup coconut

Directions:

Microwave the grated potatoes with 4 tablespoons of water for five minutes. Stir to release some heat and set aside. In a large bowl mix oil, eggs, vanilla, and sugar. In another mix flour, baking powder, salt, cinnamon, nutmeg and coconut.

Give sweet potatoes another stir to make sure they are not too hot. Add them to wet ingredients and combine. Add dry ingredients and stir until just combined. Divide between the two baking dishes and bake at 350 degrees for 40 to 50 minutes depending on oven. It will be golden browned. Remove from pans and let cool on wire racks.

When cool wrap one loaf up in tin foil and place in a Ziploc back and store in freezer to enjoy the following week.

Variation: If you don't like coconut you can leave it out or substitute walnuts or pecans (lovely).

Photo of sweet potato loaf, copyright M. E. Wood

M. E. Wood lives in Eastern Ontario, Canada. If you are going to find this eclectic reader and writer anywhere it is probably at her computer. For more information visit her Squidoo Who page.

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