Fresh Sweet Potatoes from our Kitchen Garden were baked and mashed for this Sweet Potato and Coconut Bread! I make them in mini-loaf pans, wrap and freeze for use later! So simple to have in the freezer, grab one or two out when you need them. They are very moist and delicious. GREAT for gift giving at the holidays.
3 cups all-purpose flour
1 hour 10 minutes (for tube pan), 1 hour for 9×5 pans and 35-45 minutes for mini-loaf pans.