

For an end amount of TWO CUPS mashed sweet potatoes, scrub 6-8 medium sized potatoes, place them in a baking dish and pierce the skins with a fork, then drizzle grape seed or olive oil over them and bake in a 400 degree oven until well done, about an hour.
This should make a nice moist sweet potato. I bake extra potatoes to be certain I have enough for the recipe and to eat. Cool until you can handle them, then peel (our four dogs love the skins) and mash the orange flesh with a fork. If you use pumpkin or squash, it’s a thinner consistency and will affect how much hot water you use in the recipe. Also, I recently purchased those huge pale orange sweet potatoes (which I suspect were yams) and they had a very dry consistency. Not as good.

In a separate bowl, mix 3 1/3 cups flour with 1/2 tsp baking powder, 2 tsp. baking soda, 1/2 tsp cloves, 1 tsp cinnamon, and 1 1/2 tsp salt (I use sea salt) and 1/3 cup pure cocoa powder.


Pour the dough into two well greased bread pans, half the mix into each one, and bake at 350 for approximately one hour. Until you can stick a thin knife into the bread and it comes out clean. Leave the bread in the pans to cool, then slide a knife around the sides to loosen the loaves before turning them over on a rack and tap the bottom of the pan (gently) to get them out. Good luck and enjoy!