Sweet Potato Bread with Pecans

Sweet Potato Bread with Pecans (makes 1-9" loaf) 2 Cups sweet potato flesh (approx. 2 small sweet potatoes) 1 2/3 Cups sugar 1/2 Cup Greek yogurt 3 Tablespoons oil 2 teaspoons vanilla 4 eggs 1 Cup whole wheat flour 2 Cups AP flour 2 teaspoons baking soda 1 1/4 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon cloves 1/2 teaspoon baking powder 3/4 Cup chopped pecans (plus more) Preheat oven to 350 degrees. Spray a 9-inch loaf pan. Combine all wet ingredients (sweet potato down to the eggs). Add in remaining ingredients except nuts. Mix until well combined. Add nuts. Pour batter into loaf pan until about 3/4" from the top. Sprinkle top with additional chopped pecans. Bake for 60-75 minutes until center is no longer gooey and edges looked browned. If you have remaining batter, bake in mini loaf pan (35-40 minutes) or cupcake tins (18-22 minutes).