Sweet Potato Bread with Caramel and Aleppo-Spiced Pecans

INGREDIENTS

1 lb

sweet potatoes (about 1 large potato)

1/4 cup

whole milk

large eggs

3/4 cup

vegetable oil, such as canola

1 tbsp

vanilla extract

1 1/2 cups

dark-brown sugar

1 3/4 cups

cake flour

1/2 tsp

salt

1 tsp

baking powder

1/2 tsp

baking soda

Butter, for greasing loaf pan

3 tbsp

store-bought caramel sauce or dulce de leche

1/4 tsp

flaked sea salt, such as Maldon, for sprinkling

1 1/2 tsp

Aleppo pepper flakes

1/4 cup

chopped toasted pecans

" x 5" loaf pan