# What You Need:
→ 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 tsp vanilla extract
→ Dry Ingredients
08 - 2 cups all-purpose flour
09 - 1 1/2 tsp baking powder
10 - 1/2 tsp baking soda
11 - 1/2 tsp salt
12 - 1 1/2 tsp ground cinnamon
13 - 1/2 tsp ground nutmeg
14 - 1/4 tsp ground ginger
15 - 1/8 tsp ground cloves
→ Add-ins
16 - 1 cup pecan halves or pieces, toasted
17 - 1/3 cup golden raisins or dried cranberries (optional)
# Directions:
01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - Pierce sweet potato, roast at 400°F until soft, about 45 minutes. Cool, peel, and mash until smooth.
03 - In a large bowl, whisk together mashed sweet potato, eggs, oil or melted butter, buttermilk, brown sugar, maple syrup, and vanilla until smooth.
04 - In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
05 - Add dry ingredients to wet. Stir gently until just combined; do not overmix.
06 - Fold in toasted pecans and optional raisins or cranberries.
07 - Pour batter into prepared loaf pan. Smooth top and optionally sprinkle with extra pecans.
08 - Bake for 50-55 minutes, until a toothpick inserted in the center comes out clean.
09 - Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
