This yeasted recipe was given to me by the late Sam McIlhenny (of the Tabasco Sauce family on Avery Island, Louisiana). Makes 2 loaves. It's sum good.

41?2 teaspoons (2 packages) yeast
1?4 cup lukewarm water
2 cups cooked, puréed yams or winter squash
2?3 cup sugar
1?4 cup melted ghee or butter
2 teaspoons salt
1 Tablespoon cinnamon
1?2 cup raisins
1?2 cup chopped walnuts
61?2–7 cups unbleached white flour

Mix the yeast with the water. Allow to stand for 5 minutes. Mix again. Beat in the yams or squash, sugar, ghee or butter, salt, and cinnamon. Mix in the raisins and nuts. Beat and work in enough of the flour to form a soft dough. Turn out on a floured board. Knead until smooth and elastic, about 10 minutes. Place in a large bowl and cover with a damp cloth. Allow to rise in a warm place until it tests done, about 11?2–2 hours. Punch down the dough and allow to rest for 10 minutes. Form 2 loaves and place in buttered 9" x 5" x 3" loaf pans. Re-dampen the cloth, cover the loaves, and allow to rise in a warm place—not the oven—until proofed, 30–45 minutes. Bake in a 375°F oven about 45 minutes.