You'll Have Two To Share And One To Spare (NAPSA)—“Sweetpotatoes are amazingly versatile when it comes to holiday baking,” notes Sue Johnson-Langdon, executive director of the North Carolina SweetPotato Commission. She adds, “They can be substituted in almost any recipe that uses potatoes, apples or squash. And, they'll kick the nutritional value of any recipe up more than just a few notches.” The amazing news about North Carolina sweetpotatoes is that they are available year round, so they can be enjoyed any time. Still think the only way to prepare sweetpotatoes is swimming in butter and smothered by marshmallows? Think again. This low-fat recipe won’t compromise your waistline. Even better—it makes enough for you to share. Scratch a name or two off your holidaygift list! For more recipes, visit www.ncsweetpotatoes.com. Or send a business-size SASE to North Carolina SweetPotato Commission, P.O. Box 575, Dept. MR2, Selma, NC 27576. % cup cooked sweetpotatoes, peeled and pured 1 cup brownsugar, packed 1 cup apple juice 34 cup raisins 14% tablespoons vegetable oil 2 teaspoons pumpkin pie spice Aside from its fantastic flavor, the amazing thing about this moist quick bread is that it uses only 1% tablespoons of oil in the whole recipe. Low-fat baking never tasted so good! 2 1 % % cupsall-purpose flour teaspoon baking soda teaspoon baking powder cup chopped walnuts Preheat oven to 325F. In a large saucepan, combinefirst nine ingredients. Bring to a boil over high heat. Lower heat and simmer for 2 minutes. Set asideto cool. Sift together dry ingredients. Add to the cooled sweet- potato mixture; stir well. Fold in walnuts. Spoon batter into three greased mini loaf pans, approximately 3 x 6inch. Bake on lowest rack for 60 minutes or until a wooden pick inserted into center comes out clean. Cool in pans for 10 minutes. Remove from pans and cool on wire rack. Makes three mini loaves or 18 servings. Note: If baked in a 9 x 5 x 3inch loaf pan, increase baking powder by % teaspoon and increase baking time by 30 minutes.
