Thursday, October 7, 2010

Southern Sweet Potato Bread

I was looking for a way to use up some leftover sweet potatoes and decided to attempt some Southern Sweet Potato Bread. I had to put a "northern" girl's spin on it but they still turn out moist and flavorful, which equals delicious in my book!
  • 1/4 c. butter or coconut oil
  • 1/2 c. unsweetened applesauce or mashed banana
  • 1 c. firmly packed brown sugar
  • 4 eggs (beaten) OR 2 eggs + 2 tablespoons flax seed + 6 tablespoons water
  • 2 c. mashed, cooked sweet potatoes (fresh or canned)
  • 1/2 cup skim or coconut milk
  • 1/2 cup orange juice
  • 2 tsp. grated orange rind
  • 3 3/4 cups all purpose flour OR 3 cups AP flour + 1/4 cup wheat germ + 1/2 cup old fashioned rolled oats
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 c. chopped nuts, chocolate chips, or raisins (optional)
  • 1/2 cup grated appled (optional)
  1. Heat oven to 350 degrees. Grease two 9 x 5 x 3 inch loaf pan or 3-1 dozen count muffin tins.
  2. Cream butter; add brown sugar and beat until light and fluffy. 
  3. Add eggs, sweet potatoes, milk, water and orange rind. Beat with mixer until thoroughly combined. 
  4. Add flour, nutmeg and allspice to sweet potato mixture with nuts (raisins or chocolate chips). Mix thoroughly until smooth. 
  5. Turn batter into prepared pan. Bake for 45 to 50 minutes (bread) or 20 minutes (muffins). Let cool in pan 10 minutes. Cool before slicing.

ORANGE CREAM SPREAD (this was listed with the recipe but I have yet to try it):
Into a 3 ounce package of cream cheese blend in 1 tablespoon of orange juice and 1 teaspoon grated peel.

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