2 medium sweet potatoes, scrubbed
3/4 cup warm water (l05° to 115°F)
2 tablespoons olive oil
1 envelope or 1 scant tablespoon active dry yeast
2 cups bread flour
1 cup whole-wheat flour
2 teaspoons salt
2 teaspoons maple syrup
1 cup chopped pecans, toasted

Preheat the oven to 375°F. Bake the sweet potatoes for 30 minutes. Remove from the oven and let cool. (Alternatively, poke several holes in the potatoes with a fork and microwave on high power for 10 to 12 minutes.) Let cool slightly. Peel the sweet potatoes and cut into I-inch pieces. In a large bowl, combine the warm water and olive oil. Sprinkle the yeast over the mixture and stir. Let stand for 5 minutes, until foamy. Add the sweet potato, bread and whole-wheat flours, salt, and maple syrup. Using the dough hook of an electric mixer or kneading by hand, mix until the dough is smooth and elastic, about 5 minutes. Add the pecans and mix or knead for 2 minutes. Transfer the dough to a lightly oiled bowl, cover loosely with plastic wrap, and let rise in a warm, draft-free place until doubled in volume, about 1 hour. Lightly oil two 8-by-4-inch loaf pans. Punch the dough down and turn out onto a lightly floured work surface. Cut into 2 equal pieces. Flatten each into a disk and roll tightly into a log. Place, seam sides down, in the prepared pans. Cover loosely with greased plastic wrap and let rise in a warm place until the dough domes over the top of the pans, about 30 minutes. Preheat the oven to 400°F. Bake for 15 minutes. Reduce the oven temperature to 350°F and bake for 20 to 25 minutes more, until the bread pulls away from the sides of the pans. Turn out onto a wire rack and cool completely before slicing. MAKES 2 LOAVES (24 SLICES)

Recipe from The Big Book of Vegetarian.