Now filling my apartment with a mouth-watering fragrance, an easy to make and delicious treat for a cold winter’s night.

Most recipes I have found online use far too much sugar that masks the main ingredients’ flavors. This one started with 3.5 cups of sugar and ½ cup of molasses.

Pre-heat oven to 350º F

Peel & boil until soft 2 cups (3-4 medium) sweet potatoes, mash or purée, set aside to cool

In a large bowl mix:

• 1 cup sugar (brown or white or ½ & ½)
• 1 cup molasses
• 1 cup vegetable oil (I use ½ peanut & ½ canola)

Sift together:

• 3 ½ cups flour (I have been using a mix of various types: garbanzo, millet, almond, corn, & wheat just because I inherited them. It doesn’t seem to make a big difference. I have made it using all non-gluten flour.)
• 2 tsp. baking soda
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• ½ tsp. salt

Add to liquid alternating with ⅔ cup water.

When well mixed stir in sweet potatoes, mix well, and pour into one 9”x13” glass baking dish (or 3 small bread pans).

Bake at 350ºF for 1 hour.

Allow to cool before cutting (if you can wait)