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