1.5 cups flour for dusting all-purpose plus more the pan
0.7 cup granulated sugar
0.5 teaspoon ground cinnamon
0.3 cup brown sugar light packed
0.5 teaspoon nutmeg freshly ground
0.5 cup pecans whole toasted coarsely chopped
1 teaspoon salt fine
1 cup sweet potatoes and into
8 tablespoons butter unsalted melted plus more for coating the pan (1 stick)
1 teaspoon vanilla extract
0.5 cup milk whole
Equipment
bowl
frying pan
oven
whisk
wire rack
blender
loaf pan
stand mixer
spatula
Directions
Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-5-by-3-inch loaf pan with butter and flour; tap out the excess.
Combine the measured flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a medium bowl and whisk to aerate and break up any lumps; set aside.In the bowl of a stand mixer fitted with a paddle attachment, mix the sweet potato flesh, granulated sugar, and brown sugar on medium speed until well combined, about 1 minute.
Add the melted butter and mix on low speed until smooth.
Add the eggs 1 at a time, mixing until fully incorporated, then mix in the vanilla.Stop the mixer and scrape down the sides of the bowl with a rubber spatula. On low speed add half of the reserved flour mixture, then 1/4 cup of the milk. Repeat with the remaining flour mixture and milk, mixing until just combined, about 1 minute.
Remove the bowl from the mixer and fold in the nuts.
Pour the batter into the prepared pan and bake until a cake tester inserted into the center comes out clean, about 55 to 60 minutes.
Let the bread cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely. It will last covered for up to 5 days.
