3/4 c. oil
4 eggs
3 ripe bananas
2 med. sweet potatoes, cooked and pureed
1/2 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. ginger
3 1/2 c. white flour
1 1/2 c. whole wheat flour
2 c. sugar
2/3 c. milk with 2 tsp. vinegar
1 c. pecans, roasted

Roast pecans in oven for 8 minutes at 350°F. Cool. Blend oil, eggs, banana and sweet potato puree in a large bowl on high for 2 minutes. Add salt, baking soda, white flour, cinnamon and ginger. Blend well.

Add milk and vinegar, blend. Add the whole wheat flour, sugar and roasted pecans. Pour into 2 loaf pans.

Bake at 350°F for 45 minutes. Makes 2 loaves.

PRALINE ICING:

1/2 c. brown sugar
2 tbsp. unsalted butter
1 c. roasted pecans
4 c. confectioners' sugar
1/4 c. water

Cook brown sugar until melted over medium heat. Add butter, cook 2 minutes. Add pecans and remove heat. Cool in bowl. Add confectioners' sugar and half of water, blend. Add more water as needed to make a thin icing. Remove bread from pan while hot and ice the sweet potato-banana bread. Cool and enjoy.