I am still enjoying cooking with the sweet potatoes from our fall harvest. There are still a few nice-sized ones left; so I grabbed a couple to make some bread.The sweet potato bread turned out great. I often find pumpkin bread to be overly moist and sweet. This was perfect, the texture was great and just sweet enough, not too sweet. I think part of the difference is using fresh sweet potatoes v. canned pumpkin. The pecans added a nice flavor and additional texture as well.It paired perfectly with some cream cheese for a breakfast treat. The loaf itself also came out very appealing, a beautiful golden color and craggy texture.
Sweet Potato Pecan Bread
2 medium sweet potatoes (from the garden)
1/2 cup canola oil
1/2 cup light brown sugar
1/4 cup water
2 eggs (locally raised)
1 tsp vanilla
2 1/4 cups flour
3/4 cup sugar
2 tsp baking powder
1 1/2 tsp pumpkin pie spice
1/2 tsp salt
1/2 cup chopped pecans
Adapted from Food Network Magazine
Pierce the sweet potatoes several times with a fork, then microwave for 4 minutes. Remove the flesh of the sweet potatoes and puree. Use 1 cup of the puree for the recipe.Preheat the oven to 350F. Line a loaf pan with parchment paper (leaving an overhang to use to lift bread out), coat with cooking spray.
In a medium bowl, whisk together the sweet potatoes, oil, brown sugar, water, eggs and vanilla.In a larger bowl, whisk together the flour, sugar, baking powder, salt and pecans.Fold the wet ingredients into the dry ingredients. Fold gently until well mixed. Pour into the prepared loaf pan. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes. Remove from the pan and cool completely on a rack. Slice and enjoy!Makes 1 loaf.