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Prep Time: 1½ Hours
Yields: 1 Loaf

Both sweet potatoes and pumpkins are indigenous to South Louisiana and are most often cooked in desserts or sweetened casseroles. Here, the two are combined to create a quick and easy bread that is sure to please.

¾ cup sweet potatoes, cubed
¾ cup pumpkin, cubed
3 cups sugar
4 eggs
½ cup oil
2 tbsps cinnamon
2 tbsps nutmeg
3½ cups flour
1 tsp salt
2 tsps baking soda
½ cup water
¾ cup raisins
1 cup pecans
pecan halves for garnish

NOTE: This recipe may be simplified by using 8-ounce cans of cooked sweet potatoes and pumpkin in place of fresh vegetables. Preheat oven to 350°F. In a saucepot, parboil sweet potatoes and pumpkin cubes until tender. Drain, mash and set aside. In a large mixing bowl, blend sugar and eggs with a hand mixer until creamy. Add oil, sweet potatoes and pumpkin. Mix on high speed until creamy. Reduce speed to low while adding dry ingredients alternately with water. Beat until well blended. Stir in raisins and pecans then pour batter into a standard loaf pan. Bake 1 hour or until golden brown. Garnish with pecan halves or for an added touch, glaze with Louisiana cane syrup.






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