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Ingredients

1 cup chopped sweet potato 1 ½ cups white sugar ½ cup vegetable oil 1 over-ripe banana 1 ¾ cups sifted all-purpose flour 1 teaspoon baking soda ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon salt ⅛ teaspoon baking powder ⅓ cup water ½ cup chopped pecans

Nutrition Info

294.7 calories carbohydrate: 44.2 g cholesterol: : - fat: 12.7 g fiber: 1.6 g protein: 2.6 g saturatedFat: 1.5 g servingSize: - sodium: 165.2 mg sugar: 26.9 g transFat: : - unsaturatedFat: : -

Bring water to a boil in a large pot. Add sweet potatoes and cook until tender, 20 to 30 minutes, drain. Place sweet potatoes in a bowl and mash with a potato masher until smooth.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
Stir sugar and oil together in a bowl until well mixed, beat in banana. Combine flour, baking soda, cinnamon, nutmeg, salt, and baking powder in a bowl. Alternate stirring the flour mixture and 1/3 cup water into the sugar mixture until combined. Mix in sweet potatoes and pecans, stir until batter is smooth. Pour batter into the prepared loaf pan.
Bake in the preheated oven until top is golden brown, about 1 hour.

1 loaf

Southern favorite that I modified for a vegan diet. This also freezes well.