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Sweet Potato Bourbon Bread with Caramel Chunks and Coconut Pecan Brown Sugar Crust

Updated on August 31, 2012

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

For topping:

-pecans or cinnamon pecans; ~1/8 cup

-shredded coconut; ~2 tablespoons

-brown sugar; ~2 tablespoons.

Better together.
Better together. | Source
The finished product, one with brown sugar crust only, the other with all the fixings.
The finished product, one with brown sugar crust only, the other with all the fixings. | Source

Preparation

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.

Ready for the oven.
Ready for the oven. | Source
Mixing up the cinnamon pecans, shredded coconut and brown sugar with a mortar and pestle.
Mixing up the cinnamon pecans, shredded coconut and brown sugar with a mortar and pestle. | Source

The Crust

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.



To Bake

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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    • MosLadder profile image
      Author

      Chris Montgomery 5 years ago from Irvine, CA

      Ah! Thank you so much Deborah, it's one of my favorites.

    • Deborah Brooks profile image

      Deborah Brooks Langford 5 years ago from Brownsville,TX

      awesome recipe.. I am book marking this

    • MosLadder profile image
      Author

      Chris Montgomery 5 years ago from Irvine, CA

      Thanks phdast7, I hope you do enjoy it. A little spicy hot apple cider goes great with it, as well. Cheers!

    • phdast7 profile image

      Theresa Ast 5 years ago from Atlanta, Georgia

      This sounds and looks incredible. I plan to try it next time all my family comes over. Thanks.

    • MosLadder profile image
      Author

      Chris Montgomery 5 years ago from Irvine, CA

      Why thanks Jyoti! Hope you enjoy. Cheers!

    • Jyoti Patil profile image

      Jyoti Patil 5 years ago from Mumbai

      wow! this looks damn delicious. I have to try it. for sure.

    • SEM Pro profile image

      SEM Pro 5 years ago from North America

      Oh JamaG - pls be careful with birds in a microwave. Too much sufficient research proves its uneven cooking can leave many germs in spots. Salmonella poisoning can really ruin one's day/week :( Controversial too is the effect of radiation and molecular manipulation. Rival has a roaster for less than $20 that will cook a 14-20 lbs bird in 2.5 hours perfectly! There's also a microwave cooker (Empress-to put inside) that will insulate against the radiation with FIR - proven much safer and cooks as evenly as a convection oven. Cakes too might be much fluffier and safer done in your crock pot... just sayin' Girl - 'cause I like you too much :)

    • MosLadder profile image
      Author

      Chris Montgomery 5 years ago from Irvine, CA

      Yeah, that would be a big mess to clean up~

    • JamaGenee profile image

      Joanna McKenna 5 years ago from Central Oklahoma

      Be sure to consult your microwave's manual or a good microwave cookbook (real or online) before nuking a cake. The amount of liquid has to be reduced, but I don't recall offhand how much.

    • MosLadder profile image
      Author

      Chris Montgomery 5 years ago from Irvine, CA

      Wow, that's an impressive story to have in your library. I'll have to try microwaving a cake , anything to get to it quicker! :-)

    • JamaGenee profile image

      Joanna McKenna 5 years ago from Central Oklahoma

      For what it's worth, cakes (and turkeys) CAN be baked in a microwave. Cakes actually turn out much higher and fluffier. I cooked an entire Thanksgiving dinner last year without a working oven, only a nuker, a toaster oven, two crock pots and the burners on the stove top. Don't EVER want to have to do THAT again, btw, but at least I know it CAN be done! ;D

    • MosLadder profile image
      Author

      Chris Montgomery 5 years ago from Irvine, CA

      Sweetoneangel, life without an oven? AAAArgh! Hope you get it running soon, thanks for commenting. Cheers!

    • sweetoneangel profile image

      sweetoneangel 5 years ago from New Jersey

      Sounds yummy! I think I will give this recipe a try as soon as my oven is fixed.

    • MosLadder profile image
      Author

      Chris Montgomery 5 years ago from Irvine, CA

      @SEMPro, sounds good, let me know how it turns out!

    • MosLadder profile image
      Author

      Chris Montgomery 5 years ago from Irvine, CA

      Ooh, Death by Chocolate. I like the sound of that. Not the death part, but...anyway, yes, this recipe is a bit heavy, but it has real sweet potatoes! All that beta-carotene....Thanks for commenting JamaGenee! Cheers.

    • JamaGenee profile image

      Joanna McKenna 5 years ago from Central Oklahoma

      This definitely beats my "Death by Chocolate" recipe for gooey diet-wrecking! I can feel my arteries clogging just reading the recipe! Thanks! ;D

    • SEM Pro profile image

      SEM Pro 5 years ago from North America

      Another shared passion Mo - guess they go hand in hand :)

      Just baked up a squash a neighbor gave me that was larger than most pumpkins. Baked it up with a whole lot of sweet potatoes - have been on the lookout for new Autumn recipes :) Heading to the store for missing caramels and Bourbon :) Thanks, Sylvia

    • MosLadder profile image
      Author

      Chris Montgomery 5 years ago from Irvine, CA

      Calories you can burn, go for it!

    • Seeker7 profile image

      Helen Murphy Howell 5 years ago from Fife, Scotland

      Fabulous recipe - to hell with watching the calories at the moment, I'll need to have a go at this - looks delicious!!!

      Many thanks for sharing this wonderful recipe!

    • profile image

      Derdriu 5 years ago

      MosLadder: What a delicious recipe! Mmm-mmm: I like the plain pecans sprinkled with cinnamon.

      Thank you for sharing, voted up, etc.,

      Derdriu

    • MosLadder profile image
      Author

      Chris Montgomery 5 years ago from Irvine, CA

      Thanks for stopping by Dexter! Always appreciate the feedback, enjoy!

    • Dexter Yarbrough profile image

      Dexter Yarbrough 5 years ago from United States

      Mos! Another great recipe. Yeah, I will have to share or my waistline will grow! Voted up, up and away!

    • MosLadder profile image
      Author

      Chris Montgomery 5 years ago from Irvine, CA

      Thank you! Now don't worry, the trick is to share or give away freely. I make a batch, keep a small one for us and drop off others at the kid's school or a friend's house. Just so long as I don't start tasting while it's still warm...

    • anndavis25 profile image

      anndavis25 5 years ago from Clearwater, Fl.

      Darn you Mosladder, that's going to be the end of my diet. Looks soooooooooooooooo good! If they had a tab for tempting...I vote it that way. Up and awesome