11/2 cups all-purpose flour Bob Red Mills
1 teaspoon baking soda
1 teaspoon Ground Cinnamon
1/4 teaspoon Sea Salt
1/8 teaspoon ground cloves
1 cup shredded sweet potato 4 ounces
2/3 cup mashed ripe bananas about 2 medium
1 6 ounces container plain fat-free Greek yogurt
1/2 cup coconut sugar
1/2 cup refrigerated or frozen egg product thawed
1/3 cup Coconut Oil
1/4 cup chopped pecans toasted
Preheat oven to 350°F. Coat bottom and sides of a 9x5x3-inch loaf pan with cooking spray; set aside. In a large bowl combine flour, baking soda, cinnamon, salt, and cloves. Make a well in the centre of the flour mixture; set aside.
In a medium bowl stir together sweet potato, bananas, yogurt, brown sugar, eggs, and oil. Add egg mixture all at once to flour mixture; stir until evenly moistened. Fold in pecans. Spoon batter into prepared pan
Bake 50 to 55 minutes or until a wooden toothpick inserted near the centre comes out clean. If necessary to prevent over-browning, cover loosely with foil for the last 15 minutes of baking. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on wire rack. Wrap in plastic wrap or foil; store overnight before slicing.