Sweet Potato Bourbon Bread with Caramel Chunks and Coconut Pecan Brown Sugar Crust
What says autumn better than a succulent orange sweet potato and all the goodies it brings to mind? I’m talking about sweet potato pie, or whipped, buttered sweet potatoes with a drizzle of honey alongside a roast chicken. And now, sweet potato bourbon bread with caramel chunks and coconut pecan brown sugar crust! Whew.
This delicious, rich quick bread is hearty and sweet, with a hint of bourbon flavor to offset the caramel.
Once you have tried this wonderful recipe, adjust it to your taste by adding more bourbon whiskey, more sweet potato, or cutting back on the caramel ( I don’t recommend adding more as it acts as a binder, making the bread dense.) This bread is great by itself for a sweet snack or dessert, and really comes to life when warmed and served with a spread of butter.
Here are the ingredients you will need:
-1 large sweet potato-roasted until mashable with a fork. Use 1/2-3/4 of a cup.
-5-6 caramels for chopping/chipping and throwing into batter.
-5-6 teaspoons bourbon whiskey
-1 stick unsalted butter
-2 large eggs
-1/8 cup milk
-1 teaspoon vanilla extract
-1 1/3 cups sugar
-1 ½ cups flour
-1/2 teaspoon baking soda
-3/4 teaspoon baking powder
-1 -1 ½ teaspoons cinnamon
-1/2 teaspoon pumpkin pie spice
-3/4 teaspoon salt
-pecans or cinnamon pecans; ~1/8 cup
-shredded coconut; ~2 tablespoons
-brown sugar; ~2 tablespoons.
You will need three mixing bowls, at least one of which is large enough to hold all the ingredients for the final mix.
Preheat the oven to 355 degrees (farenheit.)
Oil or spray a standard-sized loaf pan, 2-3 mini loaf pans, or two mini rounds. Alternatively, line baking vessels with parchment paper.
In a large bowl, whip sugar and butter together. Make sure the butter is warm enough to whip into a creamy texture, and pour the sugar in a steady stream as you whip. Keep it going until the mixture is lightened to a pale yellow and looks fluffy.
Add the 2 eggs to sugar mixture, beating them in one at a time.
Add the vanilla extract and mix in.
Add the bourbon whiskey
When the sweet potato is cooked and cooled to room temperature, beat it until smooth and creamy in a separate bowl and then add to the sugar mixture.
In a separate bowl, mix:
-Flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice. Mix until incorporated.
Mix the flour into sugar mixture in three parts for ease of blending. Make sure there is no trace of powder before mixing in caramel chunks.
*Caramels: I recommend a bag of pre-wrapped caramel candies, such as the Kraft brand. Chop these into ¼ inch chunks, about four chunks per caramel.
For the topping,
Mix the pecans, shredded coconut and brown sugar together. I prefer doing this in the mortar and pestle, as it makes it easier to grind the ingredients to the desired consistency. In this recipe I used cinnamon pecans, but you can easily sprinkle cinnamon over plain pecans if you like.
Grind the mixture as fine as you prefer, but having some larger pieces will allow the pecan and coconut flavors to be distinguished.
Sprinkle the topping to your individual taste over the surface of the batter.
Pour the batter into one standard-sized loaf pan, two to three mini loaf pans or two mini rounds (as shown.)
Bake for 45-50 minutes at 355 degrees, or until a toothpick/skewer inserted into the middle comes out clean.
Let the bread cool for a good 30 minutes before cutting (or less if you want it warm.) Slice and enjoy!
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