Ingredients:
1 cup baked sweet potato, mashed (I like to place whole sweet potatoes- with skin- in the crock pot and slow cook for a few hours- very moist)
2 eggs
1/3 cup vegetable oil
¼ cup water
¼ cup Splenda blends brown sugar
½ cup white sugar
1 ¾ cup gluten free flour
1 tsp baking soda
½ tsp kosher salt
2 tsp ground cinnamon
¾ tsp fresh grated nutmeg
½ tsp ground cardamom
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8.5 x 4.5 x 2.5 inch loaf pan.
- In a large bowl, mix together the mashed sweet potato, eggs, oil, water and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cardamom.
- Stir the dry ingredients into the sweet potato mixture. Combine just until incorporated; do not over mix.**Optional: Stir in ½ cup of nay of the following: walnuts, pecans, raisins or other nut/dried fruit**. Pour into the prepared pan.
- Bake at 350 degrees for 60-65 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.