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Ingredients:
1 c. oil or butter
1 1/2 c. firmly packed light brown sugar
1/2 c. molasses
2 eggs, well beaten
16 oz. can pumpkin (Libby’s)
2 c. flour
1-1/2 c. whole wheat flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
1/2 tsp. salt
1/4 c. pecans, finely chopped (optional)

Directions:

Preheat oven to 375 degrees. Grease 2 loaf pans. Beat oil, brown sugar and molasses until well blended. Blend in egg and pumpkin. Stir flours, brans, wheat germ, soda, cinnamon, cloves, nutmeg and salt into mixture just until moistened. Fold in nuts. Fill pans and bake about 1 hour, until pick comes out clean. Cool on rack. Better if served the day after cooking. Bread freezes really well

Ingredients

5 to 6 medium sweet potatoes, peeled and cut into 1-inch pieces
1 cup light sour cream or Low-Fat Blend
1/2 cup (1 stick) unsalted butter, softened
1 (4 ounce) can chopped green chiles
3/4 teaspoon salt
1/4 teaspoon pepper

Directions

1. Add cut potatoes to the pot and add water to cover. Bring to a boil and cook for 12 minutes or until fork tender.

2. Drain and return potatoes to the pot. Add the sour cream, butter, chiles, salt, and pepper. Mash with the potato masher until smooth. Add more salt and pepper to taste. Serve warm.

Ingredients:

2 lbs. sweet potatoes, boiled, peeled and mashed
2 eggs, beaten
2 oz. margarine, melted
1/2 cup brown sugar
1 cup buttermilk
1/4 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

Directions:

Preheat oven to 350F.
Combine all ingredients and mix well.
It will be very soupy.
Bake at 350F for 1 hour.