Pecan Sweet Potato Bread
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.Advertisement
Beat butter, white sugar, and brown sugar together in a bowl until smooth. Stir in sweet potatoes, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and cloves until well blended.
Place all the baking mix in a large bowl; stir sweet potato mixture into baking mix until batter is just blended. Fold in pecans. Divide the batter evenly between the two loaf pans.
Bake in the preheated oven until a knife inserted in the center of the loaves comes out clean, 60 to 70 minutes. Cool loaves in the pans for at least 5 minutes before removing to cool completely on a wire rack, at least 2 hours.
Leftover yams or sweet potatoes can be mashed and used. If you don't have any leftovers, then individually wrap in foil 2 or 3 large sweet potatoes or yams. Place in a baking dish and bake on 400 degrees F (200 degrees C) until tender. Cool and peel. Mash with a potato masher. Canned yams can be substituted for fresh sweet potatoes or yams.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.