Saturday, November 7, 2015

Sweet Potato Bread

I always keep an abundance of fall vegetables on hand since they are my favorites.  I had a couple sweet potatoes and some buttermilk in the refrigerator that needed to be used and this is what I created.  It's very moist and dense and has all the spice flavors of Fall.  You can even see the orange flecks of sweet potato in every slice.





Sweet Potato Bread

2 medium sweet potatoes, cooked and mashed
1/2 cup canola oil
1/4 cup buttermilk
2 large eggs
1/2 cup sugar
1/2 cup brown sugar (light or dark)
2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1 tsp nutmeg
1 3/4 cups flour

Microwave the sweet potatoes (remember to poke with a fork a few times) until completely baked.  Allow to cool completely.  In a medium bowl, combine the mashed sweet potatoes, oil, buttermilk and eggs.  Stir in the sugars, baking soda and spices.  Gradually fold in the flour.  Spread out evenly in a greased loaf pan.  Bake for 70 minutes (it's dense so it takes awhile) at 350°.  Let cool for 10 minutes in the pan before turning out and placing on a cooling rack.