Sweet Potato Bread

Here is a recipe that I tried over the weekend, and I thought I would share. It's really quite simple to prepare, once the sweet potatoes have been cooked and mashed, and it got rave reviews at work--even by those who weren't fond of those particular tuberous roots! I found it in a friend's Taste of Home magazine.

1 3/4 cups all-purpose flour
1 1/2 cups sugar
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 eggs
1 cup mashed sweet potatoes
1/2 cup canola oil
1/3 cup water
butter:
1/2 cup butter
1 can crushed pineapple, well drained

In a large bowl, combine the first 7 ingredients. In a small bowl, combine the eggs, potatoes, oil, and water. stir into dry ingredients just until moistened.
Transfer to a greased 9x5" loaf pan. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
In a small bowl, combine butter with pineapple. Serve with bread. (I have also heard that this is great with an 8 oz pkg of cream cheese in place of the butter.)