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Homemade Sweet Potato Bread Recipe
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Do you prefer sweet potatoes or pumpkins?
Sweet potatoes can be used as an interesting substitute for pumpkin when it comes to pie. Although, I’m sure some people with call it a sacrilege to think of sweet potatoes as “a substitute” for anything. But, whichever way you look at them, sweet potatoes can be used in as many recipes as pumpkins. And they can make some very tasty bread. Of course there is normal potato bread that you can make sandwiches on, but this kind of bread is more like that tasy breakfast treat: pumpkin bread.
In many ways, sweet potatoes can be even better than using pumpkins, simply because they can be baked and used in a much easier way than a sugar pumpkin can. Plus, Sweet potatoes are more readily available at the store (sometimes all year round).
Also, they have less preparation steps than a whole sugar pumpkin; there is no scooping out of the seeds, scrapping of the remaining membranes, and no oiling of the skins or salting of the pumpkin insides. With sweet potatoes you can simple wash them, poke holes in them with a fork and bake like a normal baked potato.
With this recipe, like most recipes, you can add or take out certain spices if you wish, but this is a basic recipe for this bread.
NOTE: Sometimes the batter can be thick when it is poured into the loaf pan; if that is the case, and you are worried that it will burn or dry out during cooking, just check the batter at 40 and 50 minutes for doneness (instead of letting it good for the full one hour). Nothing ruins a good piece of sweet potato bread than it being dried out in the oven.
2 sweet potatoes, this should be enough to make at least 8 ounces (1 cup)
2 cups of All-purpose flour
1 teaspoon of baking soda
¼ teaspoon of double acting baking powder
1 teaspoon of salt
1 teaspoon of cinnamon
¼ teaspoon of ground cloves
½ teaspoon of allspice
½ teaspoon of ground ginger
1 1/3 cup of white sugar
2 tablespoons of brown sugar
1/3 cup of vegetable oil
2 whole eggs
1/3 cup of whole milk, or any milk will do
1 teaspoon of pure vanilla extract
1/4 teaspoon of almond extract, optional (use only if you like a hint of almond in your bread, it is very strong stuff)
1. Pre-heat the oven to 450 degrees.
2. Wash the sweet potatoes to remove any dirt.
3. Poke holes in the sweet potatoes with a fork (about a dozen pricks each potato).
4. Bake in the oven for 45 minutes (check at 30 minutes) or until they are fork tender. (It could take up to an hour or more to completely bake them, so just keep baking another 15 minutes until they are done.)
5. Remove them from the oven.
6. Turn off oven.
7. Allow them to cool for about a half hour (30 minutes) until they can be comfortably handled.
8. Remove the skins from the baked potatoes, discard the skins
9. Place the sweet potatoes in a bowl, and mash them until they are smooth, and then set aside.
10. In a mixing bowl pour the flour, the powder, the soda, the salt, cinnamon, cloves, allspice, ginger, and whisk together fully.
11. In a larger mixing bowl, mix together the white sugar, brown sugar, vanilla and eggs with a whisk until they are fully combined.
12. Add one (1) cup of the sweet potato mash in with the sugar and egg mixture and whisk together completely.
13. Add the flour and spice mixture, in three parts, to the egg and potato mixture and whisk together until well incorporated.
14. Add the 1/3 cup of milk and whisk all ingredients together until fully incorporated with no lumps in the batter.
15. Line a loaf pan with some parchment paper.
16. Turn the oven on to 350 degree F.
17. Pour the sweet potato bread batter into the lined loaf pan.
18. Bake the bread for one (1) hour (checking at 45 minutes) or until the loaf in fully baked (a toothpick will come out clean when poked in the center of the bread.)
19. Allow the bread to cool completely before refrigerating for 4-6 hours.
20. You can serve it chilled or at room temperature, with a spreading of warm butter.