Ingredients
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1/2No.10 can canned sweet potatoes, drained
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6 1/4 Cupsall-purpose flour
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2 1/2 Cupssugar
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1/4 Cupinstant non-fat dry milk*
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2 Tablespoonsbaking powder
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1 Teaspoonbaking soda
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1 Teaspoonsalt
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1 Teaspoonground allspice
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1 Teaspoonground nutmeg
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1 Teaspoonground cloves
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4whole eggs
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1 1/4 Cupswater
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1 Cupshortening
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3/4 CupCalifornia raisins
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1 1/2 Cupschopped walnuts
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Note: Substitute 2 tablespoons non-instant non-fat dry milk for instant nonfat dry milk if desired.
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Instructions
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Mash drained sweet potatoes. Set aside.
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Blend flour, sugar, dry milk, baking powder, baking soda, salt, allspice, nutmeg and cloves for 1 minute in mixer bowl on low speed.
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Combine eggs and water. Add shortening and liquid mixture to dry ingredients. Blend for 1 minute on low speed. Beat for additional 1 minute on medium speed.
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Add mashed sweet potatoes, raisins and nuts. Blend for 30 seconds on low speed. Beat for 1 minute on medium speed. DO NOT OVER MIX. Batter will be lumpy.
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Pour batter into lightly greased steamtable pan (12 x 20 x 2 1/2-inch).
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Bake in Conventional oven – 350°F for 55 to 65 minutes or Convection oven – 300°F for 35 to 45 minutes.
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Cool. Cut 5 X 10 (50 pieces).
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For loaf pan, pour 2 pounds 4 ounces (1-1/2 quarts) batter into each of 3 lightly greased loaf pans (4 x 10 x 4-inch). Bake in Conventional oven – 350°F for 1 1/4 to 1 1/2 hours or Convection oven – 300°F for 40 to 50 minutes. Remove from pans. Cool completely. Cut each loaf into 17 slices about 1/2-inch thick.
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Notes
Yield: 50 squares | Serves: 50 | Serving Size: (1/8 cup vegetables/fruits + 1 grains/breads)
Nutrition Facts Per Serving
Calories 190 (Calories from Fat 31%); Total Fat 7 ( Saturated Fat 1.5; Trans Fat 0.5; ); Cholesterol 15; Sodium 125; Potassium 174; Total Carbohydrate 30; Dietary Fiber 1; Sugars 16; Protein 4; Calcium 35; Iron 1.