200g butter, softened
165g firmly packed brown sugar
90g pecans, chopped coarsely
40g desiccated coconut
1 cup mashed sweet potato
225g self raising flour
1. Preheat oven to 170C/150C fan assisted. Grease 14cm x 21cm loaf tin, line base and long sides with baking parchment, extending paper 2cm over sides.
2. Beat butter, sugar and eggs in small bowl with electric mixer until just combined; transfer misture to large bowl. Fold in nuts, coconut and sweet potato. Stir in sifted flour and milk, in two batches.
3. Spread mixture into tin; bake about 1 hour 40 mins. Stand loaf 10 minutes; turn, top-side up, onto wire rack to cool.