3-1/2 cups all-purpose flour, 2/3 cups sugar, 2 teaspoons baking soda, 1 teaspoon baking powder, 3/4 teaspoon salt, 4 eggs, (lightly beaten), 2 cups mashed cooked sweet potatoes (1 large uncooked sweet potato makes this amount), 12 ounces whole-berry cranberry sauce (homemade is best or use a can) 2/3 cup rapeseed oil, 3/4 cup chopped pecans.
Glaze: 1 cup icing sugar, 1/4 cup orange juice, 1/8 teaspoon ground allspice
In a large bowl, combine the flour, sugar, baking soda, baking powder and salt.
In another large bowl, combine the eggs, sweet potatoes, cranberry sauce and oil.
Stir into dry ingredients just until moistened.
Fold in pecans.
Pour into two greased 9-in. x 5-in. loaf pans.
Bake at 350° / 180°C / 160°fan for 55-60 minutes or until a skewer inserted near the centre comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a small bowl, combine the glaze ingredients until smooth; drizzle over cooled loaves.
2 loaves (16 servings each).
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