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Sweet Potato Banana Bread

3/4 cup oil
4 eggs
2 cups sugar
3 ripe bananas, mashed
2 medium sweet potatos cooked and peeled
1/2 tsp. salt
3 1/2 cups white flour
2 tsps. cinnamon
1 tsp. ginger
1 1/2 cups wholewheat flour
2/3 cup milk plus 2 tsps vinegar
1 cup pecans, roasted, chopped

Roast pecans in oven for 8 minutes at 350 degrees. Cool. Blend
oil, eggs, sugar, bananas and sweet potato. Puree with an electric
mixer in bowl on high for 2 minutes or by hand. Add whole-wheat
flour and roasted pecans. Pour into 2 loaf pans. Bake at 350 for
approximately 1 hour and 15 minutes.


Praline Icing

1/2 cup brown sugar
2 Tbsp. unsalted butter
1 cup roasted pecans
4 cups confectioner"s sugar
1/4 cup water

Cook brown sugar and butter over medium heat until melted (approximately
2 minutes); add pecans and remove from heat. Cool in bowl. Add
confectioner's sugar and half the water. Blend, add more water as
needed to make a thin icing. Remove bread from pan while hot and
ice the loaves.

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