3 c flour
2 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp baking soda
1 c butter, soft
1-1/2 c sugar
1/2 c packed brown sugar
1 tsp vanilla
2 c leftover mashed sweet potato, squash, or pumpkin
4 large eggs
3/4 c chopped pecans (optional)
Sift dry ingredients. Cream butter with sugars and vanilla until fluffy. Beat in 2 c leftovers, then eggs, one at a time. Add dry ingredients in thirds; combine just enough to blend, then stir in pecans if using. Grease and flour 2 9-inch loaf pans or 1 bundt cake pan. Divide batter evenly into loaf pans. Bake at 325 for 70-80 minutes, or until cake tests done. Cool in pans on a wire rack for 15 minutes, then turn out of pans and cool completely. Glaze with cream cheese frosting if desired (thinned with a little milk).
Cupcake variation
Divide batter into greased and floured muffin pans, filling each about 2/3 full. Bake at 325 for 20-25 minutes or until cake tests done. Makes about 24 cupcakes.
