I adore sweet potatoes. Baked, french fried, yamallowed, pancaked. They’re just awesome. And my preferred orange vegetable. I’ll take my butternut squash and pumpkin salty and savory, thank you very much. Sweet potatoes are meant to be sugary and…sweet.
Make this today. You’ll thank me when you can’t stop standing over the sink shoveling slices into your mouth. And if you’re lucky, you’ll have someone in your house like Kaleb who won’t go near sweet potato anything – then you won’t have to share. 
adapted from my baking addiction
1 3/4 cups mashed sweet potatoes*
4 eggs
1 cup vegetable oil
2/3 cup water
2 tsp vanilla extract
2 cups granulated sugar
1/2 cup light brown sugar
3 1/2 cups all-purpose flour
2 tsp baking soda
1 tsp kosher salt
2 tbsp pumpkin pie spice
Preheat oven to 350 degrees. Grease and flour two loaf pans.
In a mixing bowl** combine sweet potatoes, eggs, vegetable oil, water and vanilla extract until well blended. In a seperate bowl whisk sugar, brown sugar, flour, baking soda, salt and pumpkin pie spice until well blended.
Stir the dry ingredients into wet ingredients and mix until just blended. Pour batter into loaf pans.
Bake in preheated oven for 55-60 minutes or until a toothpick inserted in the middle comes out clean.
*I peeled and boiled the sweet potatoes then mashed them with a potato masher. I like to see the small chunks of sweet potato baked into the the bread, but feel free to puree them in a food processor or blender for a smoother result.
**If using a stand up mixer, use the paddle attachment.
(print found 
