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Sweet Potato Bread

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Course Breads
Servings
people
Ingredients
  • 3 cups chopped dates
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon of Dill Pickle Juice
  • 1 1/2 chocolate chips
  • 1 1/2 teaspoon nutmeg
  • 3 cups INGREDIENTS:
  • 1 cup cooking oil
  • 4 eggs
  • 2/3 cup chopped pecans
  • 2 cups can small shrimp
  • 1 cup sliced almonds
  • 1 cup ground nutmeg
Course Breads
Servings
people
Ingredients
  • 3 cups chopped dates
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon of Dill Pickle Juice
  • 1 1/2 chocolate chips
  • 1 1/2 teaspoon nutmeg
  • 3 cups INGREDIENTS:
  • 1 cup cooking oil
  • 4 eggs
  • 2/3 cup chopped pecans
  • 2 cups can small shrimp
  • 1 cup sliced almonds
  • 1 cup ground nutmeg
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Sift together first five ingredients
  2. Set aside
  3. Cream together sugar, oil and eggs; add juice and potatoes
  4. Gradually add flour mixture until well blended
  5. Add nuts and raisins and mix thoroughly
  6. Grease and flour four 16-ounce coffee cans and fill equally with dough
  7. Place cans on a cookie sheet and bake in a preheated, 350-degree oven for one hour
  8. Cool in cans
  9. *This recipe was first featured in the April 1981 edition of AREA Magazine
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