Preheat oven to 350ºF. Grease two 9”x5” loaf pans and set aside.

For the bread, using an electric mixer on low speed, cream together shortening, sugar, eggs and sweet potatoes. Sift flour, baking soda, baking powder, cinnamon, salt and cloves. Gradually add flour mixture to the sweet potato mixture, alternating with milk until all combined. Pour equal amounts into loaf pans.

Bake for 55-60 minutes until a tester inserted in the center comes out clean.

Cool on a wire rack in the loaf pan until cool. Run a butter knife around the side of the loaf pan; turn upside down to remove the loaf. Set on the wire rack to continue to cool.

For the glaze, stir confectioner’s sugar and maple syrup until creamy. Drizzle over loaves and let dry. (You may cut the glaze recipe in half if desired.)

Notes:
To prepare sweet potatoes, peel sweet potatoes and cut into large wedges. Lightly toss in vegetable oil and salt and place on a baking sheet. Cook in a 400ºF oven for 20-25 minutes, turning halfway until tender. Remove and let cool. Put wedges in a food processor and blend until smooth.