# What You Need:
→ Wet Ingredients
01 - 1 cup cooked, mashed sweet potato (from about 1 large sweet potato)
02 - 2 large eggs
03 - 1/2 cup vegetable oil or melted butter
04 - 1/2 cup buttermilk or milk
05 - 2/3 cup packed light brown sugar
06 - 1/4 cup pure maple syrup
07 - 1 teaspoon vanilla extract
→ Dry Ingredients
08 - 2 cups all-purpose flour
09 - 1 1/2 teaspoons baking powder
10 - 1/2 teaspoon baking soda
11 - 1/2 teaspoon salt
12 - 1 1/2 teaspoons ground cinnamon
13 - 1/2 teaspoon ground nutmeg
14 - 1/4 teaspoon ground ginger
15 - 1/8 teaspoon ground cloves
→ Add-ins
16 - 1 cup pecan halves or pieces, toasted
17 - 1/3 cup golden raisins or dried cranberries (optional)
# How to Make It:
01 - Preheat oven to 350°F and grease a 9x5-inch loaf pan; line with parchment paper.
02 - Pierce sweet potato with a fork and roast at 400°F until soft, about 45 minutes. Cool, peel, and mash until smooth.
03 - In a large bowl, whisk together mashed sweet potato, eggs, oil or melted butter, buttermilk, brown sugar, maple syrup, and vanilla extract until uniform.
04 - Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a separate bowl.
05 - Gently fold dry mixture into wet until just combined, avoiding overmixing.
06 - Fold in toasted pecans and optional dried fruit evenly.
07 - Transfer batter to loaf pan, smooth surface, and optionally sprinkle with extra pecans.
08 - Bake 50–55 minutes until a toothpick inserted in the center comes out clean.
09 - Cool loaf in pan 10 minutes, then remove to wire rack until completely cool before slicing.
