Blueberry-Sweet Potato Bread - cooking recipe

Ingredients

2 -3 large sweet potatoes, unpeeled
4 cups flour
2 tablespoons baking powder
1/2 teaspoon baking soda
5 teaspoons cinnamon
1/2 teaspoon nutmeg
2 cups sugar
2 eggs, beaten
1/2 cup vegetable oil
2 cups frozen blueberries, unthawed

Preparation

Scrub sweet potatoes, and cook in boiling water for 20 minutes, or until soft.
Drain, reserving 1/4 cup liquid; set aside.
Peel, and mash enough sweet potatoes to measure 2 cups; set aside to cool completely.
Sift together next 5 ingredients in a large bowl; set aside.
In another large bowl, combine by hand the mashed sweet potatoes, 1/4 cup liquid, sugar, eggs, and oil.
(Batter will be lumpy.) Add flour mixture to sweet potato mixture, and stir just until moistened.
(Batter will be stiff.) Fold in blueberries.
Spoon mixture into 2 greased 11x7x4 loaf pans.
Bake at 350F for 50-60 minutes, or until wooden toothpick inserted in centers comes out clean.
Cool in pans for 10 minutes.
Remove bread from pans, and let cool on wire racks.
Note: You can also use canned or baked sweet potatoes.
If using the latter, substitute 1/4 cup water for the sweet potato liquid.