2 c. flour
1/2 tsp. salt
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. cinnamon
1/2 c. butter (1 stick)
2/3 c. sugar
1 egg, beaten
1 c. cooked and mashed sweet potatoes
1/2 c. milk
1/2 c. chopped pecans

Preheat oven to 350 degrees. Grease a 9-inch loaf pan. Sift together the flour, salt, baking powder, baking soda and cinnamon. Set aside. In a large bowl cream the butter until smooth. Add sugar gradually and beat until light and fluffy. Add the beaten egg and stir thoroughly. Then add sweet potatoes and mix well. Alternately add the dry ingredients and the milk, beating until blended. Fold in pecans. Pour into loaf pan and bake for 45-50 minutes. Cool for 10 minutes and remove from pan to cool thoroughly on a wire rack. This bread freezes well.