Although winter has officially ended, I wanted to enjoy one last recipe with sweet potatoes. I had a few in my pantry and wanted to do something a little different with them.
I was lucky to find this wonderful sweet potato bread recipe at allrecipes.com. This bread is fantastic! The savory combination of the cinnamon, nutmeg and sweet potatoes is delightful. The bread comes out so moist and tender. And oh how fabulous my kitchen smelled! I will definitely make this bread again. I don’t think I will wait until winter; it was just that good.
Just a few thoughts—you can use only 1 cup of sugar, or substitute brown sugar. If using canned sweet potato, (but please don’t!) you can use the juice in the can instead of the water. You could also substitute 1 stick of butter in place of the oil. Another great idea would be to use the batter to make muffins. What a excellent morning treat for breakfast or lunch! It also freezes really well.
This is a terrific way to use up your leftover sweet potatoes. This sweet potato bread is seriously delicious–a “must try”. You are going to love this one!
Ingredients for Sweet Potato Bread
1 1/2 cups white sugar
1/2 cup vegetable oil
2 eggs
1 3/4 cups all-purpose flour, sifted
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. nutmeg
1/3 cup of water
1 cup cooked and mashed sweet potato
1/2 cup pecans
If you are using fresh sweet potatoes, place them in a large pot filled with water on the stove. Using high heat, let the sweet potatoes come to a boil, turn heat down to medium, and let boil for about 45 minutes.
When a fork goes through the potato smoothly, they are done. Run the sweet potatoes under cold water until they are cooled, and the skin will easily peel off.
Place the potatoes in a food processor, and process until smooth.
Preheat oven to 350.
Combine sugar and oil; beat well. Add eggs and beat.
Combine flour, baking soda, salt, cinnamon and nutmeg.
Stir flour mixture into egg mixture alternately with water.
Stir in sweet potatoes and chopped nuts.
Pour batter into greased 9×5 inch loaf pan (or 2 small loaf pans).
Bake for about one hour.
It’s that simple!
