Instructions: This three-loaf recipe takes advantage of fresh sweet potatoes - or you can use canned.

Cook sweet potatoes in boiling water to cover 20 to 30 minutes or until tender; drain, reserving 2/3 cup liquid. Mash potatoes; set potatoes and liquid aside. Combine flour and next 5 ingredients in a large bowl; make a well in center of mixture. Combine sweet potatoes, reserved liquid, eggs, oil, and sugar, stirring well; add to flour mixture, stirring just until moistened. Stir in pecans and raisins. Pour batter evenly into 3 greased and floured 8- x 4-inch loafpans.

Bake at 350 for 1 hour or until a wooden pick inserted in the center comes out clean, covering with aluminum foil after 50 minutes to prevent excessive browning.

Cool in pans on a wire rack 10 minutes; remove from pans, and cool on wire racks. Store in airtight containers overnight.

Yield: 3 loaves.

* 1 (14 1/2 -ounce) can cooked mashed sweet potatoes may be substituted.

Substitute 1 (6-ounce) can pineapple juice for 2/3 cup potato liquid.

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