I still have more pumpkin recipes I want to try, but I thought I’d make something with sweet potatoes, just for a change. 🙂 I saw this recipe in an issue of Country Living, and it sounded really good. It’s actually called Sweet Potato Pound Cake, but I thought the texture was more like a sweet bread than a pound cake—it’s a little lighter—so I’m calling it a bread. My friends and I really liked the taste, and it comes out of the loaf pan so easily. If you like sweet potatoes, this is a great way to enjoy them!
Sweet Potato Bread
SWEET POTATO BREAD by NancyC, adapted from Country Living
Makes two 9 x5 ” loaves
3 cups all-purpose unbleached flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
2 sticks unsalted butter, softened
1 1/2 cups granulated sugar
1/2 cup packed light-brown sugar
1 teaspoon vanilla extract
2 cups leftover mashed sweet potatoes or 1 (29-oz.) can sweet potatoes, drained and mashed (I used the canned sweet potatoes)
4 large eggs, at room temperature
3/4 cup chopped pecans
Preheat oven to 325˚F. Grease and flour two 9×5-inch loaf pans; set aside.
In a medium bowl, sift the first six ingredients. In a large bowl, cream butter, sugars, and vanilla extract until light and fluffy. Blend in mashed sweet potatoes, and then the eggs, one at a time. Add flour mixture in thirds; combine ingredients just enough to blend.
Spoon batter evenly into greased and floured pans. Sprinkle pecans over batter. Bake until toothpick inserted in center of loaves comes out clean, about 55 to 60 minutes (the original recipe says 70 to 80 minutes, but my loaves were done much sooner than that). Cool in pans for 15 minutes, then remove loaves from pans and cool completely on a wire rack.
Recipe from NancyC | nancy-c.com
Since this recipe makes two loaves, you could probably dig into one while it’s warm and save the other for later! 🙂 What do you like making with sweet potatoes?