Sweet Potato Bread
2 cups granulated sugar
Beat sugar and margarine at medium speed until well-blended (about 5 minutes). Gradually add egg substitute, beating well. Add 2 1/2 cups sweet potatoes; beat well.
Combine flour and next five ingredients (the flour through the salt); stir well. Gradually add flour mixture to sweet potato mixture, beating well after each addition. Stir in vanilla.
Pour batter into a 10-inch tube pan coated with cooking spray. Sprinkle coconut and pecans over batter. Bake at 350 degrees for 1 hour and 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan. Let cool completely.
Note: You can substitute 6 egg whites (about 3/4 cup) for egg substitute, if desired.