Pecan and Sweet Potato Bread

• 1 12 cups all-purpose flour
• 2 teaspoons kosher salt
• 1 teaspoon baking soda
• 12 teaspoon baking powder
• 12 teaspoon ground cinnamon
• 12 teaspoon nutmeg, freshly ground
• 1 cup mashed sweet potato (scooped from 2 medium roasted sweet potatoes)
• 23 cup granulated sugar
• 13 cup light brown sugar, packed
• 8 tablespoons unsalted butter, melted (1 stick)
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 12 cup whole milk
• 12 cup whole pecans, toasted and coarsely chopped

1. Heat the oven to 350F and arrange a rack in the middle.
2. Coat a 9-by-5-by-3-inch loaf pan with butter and flour; tap out excess.
3. Combine flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a medium bowl and whisk to aerate and break up any lumps; set aside.
4. In the bowl of a stand mixer fitted with a paddle attachment, mix sweet potato flesh, granulated sugar, and brown sugar on medium speed until well combined, about 1 minute.
5. Add butter and mix on low speed until smooth.
6. Add eggs one at a time, mixing until fully incorporated, then mix in vanilla.
7. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
8. On low speed add 1/2 of the flour mixture, then 1/4 cup of the milk.
9. Repeat with remaining flour mixture and milk, mixing until just combined, about 1 minute.
10. Remove the bowl from the mixer and fold in nuts.
11. Pour the batter into the prepared pan and bake until a cake tester inserted in the center comes out clean, about 55 to 60 minutes.
12. Let cool in the pan for 15 minutes, then turn out on a wire rack to cool completely.
13. The bread will last covered for up to 5 days.

flour, kosher salt, baking soda, baking powder, ground cinnamon, nutmeg, mashed sweet potato, sugar, light brown sugar, unsalted butter, eggs, vanilla, milk, pecans

Taken from www.food.com/recipe/pecan-and-sweet-potato-bread-444773 (may not work)