Sweet Potato Bread

Monday, September 11, 2017
It's always my intentions to roast or bake sweet potatoes when I pick up a few at the store, but.....every once in awhile I boil one up and bake it in bread because.....bread.  This recipe is so tasty. I love that the top is a little crunchy and the inside is moist and all that is good. Think pumpkin bread, but with a distinct sweet taste all it's own thanks to the potato.  I don't contain my sweet potatoes to any particular season, but...if they did have one, fall would be it, so....a bread for all seasons, but why not start now?
Sweet Potato Bread
Ingredients:  1 1/2 c. white sugar, 1/2 c. vegetable oil, 2 eggs, 1 3/4 c. all purpose flour, 1 t. baking soda, 1/4 t. salt, 1/2 t. cinnamon, 1/2 t. ground nutmeg, 1/3 c. water, 1 c. cooked and mashed sweet potatoes, 1/2 c. chopped pecans
Instructions:  Combine the sugar and oil. Beat well.  Add the eggs and continue to stir.  Combine the flour, soda, salt, cinnamon, and nutmeg.  Stir into the egg mix alternating with water.  Add in sweet potatoes and nuts.
Pour batter in greased 9x5 pan.  Bake at 350 for about an hour (I needed about 10 more minutes before I could insert a toothpick and have it come out clean).

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