Sweet Potato Bread
Sweet potato is one of those versatile vegetables that I love to have around the house. Not only that they last forever if you store them in a cool dark place, I can make them into these sweet potato fries, soup, mash them (for my daughter when she first started eating solid), or turn them into this quick bread for breakfast and snack. Just like pumpkin, I actually enjoy them throughout the year. Recently, I had a couple of small sweet potatoes leftover and was looking to find an idea on what to do with them. It was an odd amount: it wasn’t enough for me to turn them into fries or soup , so this bread was an easy solution.
Our bake-along group for September is Jenna from Jenna’s Cooking Journey, and her theme was “Bake a Quick Bread”. I was actually pretty happy when I realized that I had never posted this recipe before; it’s like finding extra $20 inside your pants’ pocket while doing laundry, or under the couch! I have been using this recipe forever, and I have also used pumpkin in place of sweet potato sometimes. When I have extra time, I’d throw in some cinnamon pecan streussel as well on the top to make it feel even more special.
3/4 cups white sugar
1/2 cups brown sugar
1/2 cup vegetable oil
1 3/4 whole wheat flour (or, all purpose flour)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/3 cup water, plus 2 tbsp of water (if using AP flour, reduce by 2 tbsp)
1 cup cooked and mashed sweet potatoes
1/2 cup chopped pecans
Combine both sugar and oil; beat well. Add eggs and continue to 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 at 350 degrees F (175 degrees C) for about one hour, or until a tooth pick inserted in the center of the loaves comes out clean.
Yield: 1 9×5-inch loaf
Adapted from All Recipes