Sweet Potato Bread

Name: Sweet Potato Bread
Total time: 3000 s
Yield: 8 servings
Cuisine: American
Ingredients: 1.5 cups chopped, raw sweet potato. Peeled or leave skin on; 1 tsp cinnamon; .5 tsp nutmeg; .25 cup melted, unsalted butter; 1.33 cups sugar; 2 eggs; 1 tsp vanilla extract; 2 cups all-purpose flour; 2 tsp baking soda; .25 tsp salt; .5 cup milk

Heidi Louise @HeidiLouise

Tennessee

I have a new food processor and I got a little too enthusiastic. I chopped up too many sweet potatoes. So, I used the left overs to make this bread.

Ingredients

50 minutes

8 servings

1.5 cupschopped, raw sweet potato. Peeled or leave skin on
1 tspcinnamon
.5 tspnutmeg
.25 cupmelted, unsalted butter
1.33 cupssugar
2eggs
1 tspvanilla extract
2 cupsall-purpose flour
2 tspbaking soda
.25 tspsalt
.5 cupmilk

Cooking Instructions

50 minutes

1

Mix the dry ingredients in a medium-sized bowl.
2

Boil the chopped sweet potato in water over medium heat for about 15 minutes. I used a food processor to chop up the sweet potato.
3

Drain the water out of the cooked sweet potatoes. Place them in a separate mixing bowl.
4

Add the wet ingredients to the sweet potatoes. Mix well. I use a stand-up mixer for this step.
5

Once thoroughly mixed, add the dry ingredients. Mix well.
6

Place the mixture in a greased loaf pan. The consistency should be like cake batter. Add more flour if it is like a liquid. Add more milk if it is too dry like bread dough.
7

Place loaf pan in oven that has been preheated to 350 degrees.
8

Bake for 50 minutes. Use a toothpick to see if it is done. If the toothpick comes out clean, it is done. If the toothpick comes out with batter on it, place it in the oven for 5 more minutes and check again. Keep doing this until the toothpick comes out clean.

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Patricia Fitzgerald @cook_38384556

February 03, 2023 23:42

Awesome thanks

Written by

Heidi Louise @HeidiLouise

on November 14, 2021 19:46

Tennessee

I cook traditional recipes that have been passed down through multiple generations. Some recipes date back to the pre- Civil War era from the Charleston, SC area. My ancestors claim heritage from Britain, Ireland, and France. I use mostly organic ingredoents and traditional cooking tools and methods. This helps me get into my ancestors' mindset and connects me to their way of life.

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