1 stick butter
1/2 c. yogurt
1/2 c. honey
1 tsp. cinnamon
1 1/2 c. chopped pecans
2 c. grated raw sweet potatoes
3 1/2 c. flour
3 c. sugar
2 tsp. baking soda
2 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1 c. cooking oil
3/4 c. water
4 eggs, beaten

Preheat oven to 350 degrees. Combine butter, yogurt, honey, and cinnamon in a saucepan and boil 1 minute. Stir in 1 cup of pecans. Allow this mixture to cool. Mix remaining pecans with sweet potatoes.

In a large mixing bowl blend flour, sugar, baking soda, salt, nutmeg, and cinnamon. In a small bowl, mix the oil, water and eggs. Add sweet potatoes and pecans to the flour mixture. Pour in the liquid mixture and blend just to moisten.

Line 2 (9x5) loaf pans with greased foil or parchment paper. Place 1 cup of batter in each pan. Top with 1/2 cup of cooled butter and honey mixture, cover with another cup of batter, then another 1/2 cup of butter mixture. Finish with remaining batter. Bake for 65-75 minutes until center of crack in bread is dry. Cool for 15 minutes.