# Ingredient list:
→ Wet Ingredients
01 - 1 cup cooked, mashed sweet potato (from about 1 large sweet potato)
02 - 2 large eggs
03 - 1/2 cup vegetable oil or melted butter
04 - 1/2 cup buttermilk or milk
05 - 2/3 cup light brown sugar, packed
06 - 1/4 cup pure maple syrup
07 - 1 teaspoon vanilla extract
→ Dry Ingredients
08 - 2 cups all-purpose flour
09 - 1 1/2 teaspoons baking powder
10 - 1/2 teaspoon baking soda
11 - 1/2 teaspoon salt
12 - 1 1/2 teaspoons ground cinnamon
13 - 1/2 teaspoon ground nutmeg
14 - 1/4 teaspoon ground ginger
15 - 1/8 teaspoon ground cloves
→ Add-ins
16 - 1 cup pecan halves or pieces, toasted
17 - 1/3 cup golden raisins or dried cranberries (optional)
# How-to:
01 - Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
02 - Pierce the sweet potato with a fork and roast at 400°F (200°C) for about 45 minutes until soft. Allow to cool, peel, and mash until smooth.
03 - In a large bowl, whisk together the mashed sweet potato, eggs, oil or melted butter, buttermilk, brown sugar, maple syrup, and vanilla extract until thoroughly combined.
04 - In a separate bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly blended.
05 - Add the dry mixture to the wet ingredients and stir gently until just combined, avoiding overmixing.
06 - Fold toasted pecans and optional raisins or cranberries into the batter evenly.
07 - Pour batter into the prepared loaf pan, smooth the surface, and optionally sprinkle extra pecans on top.
08 - Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean.
09 - Let the loaf cool in the pan for 10 minutes, then remove it and place on a wire rack to cool completely before slicing.
