Sweet potatoes are so freakin' versatile. You can make 'em into a pie. You can slice 'em into french fries. You can top 'em with vegan marshmallows and make candied yams. Or you can make this awesome Sweet Potato Bread with Roasted Pecans:
I invented this tonight for my cookbook, though I can't decide if it should be listed under Breads or Desserts. It's similar to a banana bread in that it's sweet but not overwhelmingly so. In fact, it does have one mashed banana in it, in addition to mashed sweet potatoes, whole wheat flour, and roasted pecans from my Uncle Dale's farm in Arkansas.
I've never invented my own bread recipe, but it seems pretty foolproof. I followed a basic formula that I've seen repeated in other bread recipes for ratios of baking soda, baking powder, flour, fat, and liquid. If you look closely, many recipes call for similar proportions.
However, since most recipes I looked at called for eggs, I was a little afraid this bread wouldn't turn out as well without them. But it seems like the mashed banana and baking powder did the trick for binding and rising. Who needs eggs anyway?