Sweet Potato Bread With Carmel Pecan Topping

Ingredients:

1c Butter, softened, 2c brown sugar, 2 eggs
1⅓c Buttermilk, 3c all-purpose flour
1 tsp Baking Powder,1 Tsp. Baking Soda,
½ tsp Salt, 1 tsp. cinnamon
1 tsp Pumpkin Pie Spice, 1c

Mashed Sweet Potatoes, 2 small), 1 tsp. vanilla

Topping-
1 stick Butter, ½c brown sugar, ⅓c heavy cream
¼ tsp Salt, 1 c pecans

Directions:

Preheat oven to 350*. Cream butter and sugar together in mixer. Add eggs one at time. Add buttermilk to mixture on medium speed until well blended. In separate bowl, add all dry ingredients. Slowly add dry ingredients to the butter mixture, mix until well blended. Stir in sweet potatoes and vanilla. Pour into greased loaf pan. Bake for 55-60 min. or until fully baked.

Topping-Toast pecans at 350* for 5 min. Combine butter & sugar in saucepan over med. heat. Stir until smooth. Stir in cream & salt & bring to boil. Simmer until thickened. Let cool. Add toasted pecans to caramel sauce and pour over bread.