Peppery Sweet Potato Bread Recipes

ROASTED SWEET POTATO QUICK BREAD

Steps:

• Preheat the oven to 325 degrees F. Grease an 8-by-4-inch baking dish with cooking spray.
• Beat the butter and the sugar in an electric mixer fitted with the whisk attachment on medium speed until it becomes light and fluffy, 3 to 5 minutes. Add the egg and mix until blended. Remove the bowl from the mixer and use a rubber spatula to gently fold in the roasted sweet potato.
• Add the flour, salt, ginger, baking soda, baking powder, cloves, orange zest and 1 teaspoon cinnamon and fold gently until just combined. Do not overmix or the bread will become tough.
• Transfer the batter to the baking dish in an even layer and place in the center of the oven. Bake until a toothpick or small paring knife inserted in the center comes out clean, about 55 minutes. Shut off the oven and let the bread sit in the oven 5 minutes more. Remove from the oven and cool at least 30 minutes before unmolding.
• Unmold the bread onto a serving platter. Bring the honey to a simmer in a small saucepan over medium heat until it froths and turns amber-brown, 2 to 3 minutes. Remove the pan from the heat, then add the orange juice and remaining 1/2 teaspoon cinnamon. Return to the heat and simmer 30 seconds to combine. Pour carefully over the top of the cooled bread.

SOUTHERN SWEET POTATO BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray. In large bowl, stir together flour, sugar, nutmeg and cinnamon.
• Add oil, milk and eggs; blend well. Stir in sweet potatoes, pecans and raisins until well mixed. Pour into pan.
• Bake 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

SWEET POTATO BREAD I

Steps:

• Combine sugar and oil; beat well. Add eggs and 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 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour.

SWEET POTATO SPOON BREAD

Steps:

• Preheat the oven to 400°F. Generously grease a 2-quart soufflé dish with about 1 tablespoon of the butter.
• Wrap the potatoes in foil and bake for 45 to 55 minutes, until soft to the touch. Remove from the oven and discard the foil. When the potatoes are cool enough to handle, remove and discard the potato peels, transfer the potatoes to a large bowl, and mash.
• Reduce the oven temperature to 350°F.
• Bring the milk, thyme, brown sugar, salt, and pepper to a low boil in a saucepan over medium heat. Whisk the cornmeal into the milk mixture in a slow, steady stream. Cook, whisking constantly, for 4 to 5 minutes, until the mixture is thick and pulls away from the bottom of the pan. Remove from the heat and let cool slightly.
• Add the potatoes, egg yolks, remaining 3 tablespoons butter, and the baking powder and stir to thoroughly combine.
• Place the egg whites in a large bowl and beat with an electric mixer until soft peaks form. Gently fold the whites into the cornmeal-potato mixture.
• Spoon the batter into the prepared dish and bake until golden brown and puffy, 35 to 40 minutes. The edges will be firm and the center will still be a little soft. Remove from the oven and let sit for about 10 minutes before serving warm.