# What You'll 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 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 pecan halves or pieces, toasted
17 - 1/3 cup golden raisins or dried cranberries (optional)
# How-To 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. Cool, peel, and mash until smooth.
03 - Whisk mashed sweet potato, eggs, oil or melted butter, buttermilk, brown sugar, maple syrup, and vanilla together until smooth.
04 - In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined.
05 - Add dry ingredients to wet mixture and stir gently until just combined; avoid overmixing.
06 - Fold toasted pecans and optional raisins or cranberries into the batter.
07 - Pour batter into prepared pan, smooth the top, and optionally sprinkle extra pecans on top.
08 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
09 - Cool loaf in pan for 10 minutes. Remove and transfer to a wire rack to cool completely before slicing.
