I have been cooking and baking up a storm ever since the month began. I think I've hit upon the PERFECT cranberry sauce recipe this year -- a new one, so I'm excited about that. And I've been test-baking things for the bread tray that overflows every year on Thanksgiving Day.
Since I grow my own sweet potatoes I always like to include a dish or two using them. While we're on the subject, let me encourage all of you to grow these. I use containers as I'm an avid patio gardener since it's the only place in our yard that gets a decent amount of sun. You'll need to buy slips (or grow your own, but buying them is so much easier and gobs faster) and plant them in late June. I used three square 14" containers that were easy to handle come harvest time. I simply dragged them into the yard, turned them upside down, dumped out the dirt, and then scooped up the potatoes.
|Here's the harvest from just one of the containers I grew. It's well worth it for the fun and the excitement of the harvest (not to mention the fresher than fresh taste!)|
I was in the mood for something sweet today so chose this recipe for Sweet Potato Pecan Bread. I cut it in half in order to make just one loaf, but once I tasted it I was sorry I hadn't made two.
Redolent with sweet potatoes and pecans, this moist loaf would make a great beginning or ending to any day. Here's the recipe:
SWEET POTATO PECAN BREAD
2 1/3 cups sugar
2/3 cup water
2/3 cup oil
4 eggs, beaten
2 cups mashed sweet potatoes
(fresh is best but canned will do)
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon baking powder
1 cup coarsely chopped pecans
Preheat the oven to 350. Combine the sugar, water, oil, eggs, and sweet potatoes mix good. Add dry ingredients and mix to combine; add pecans and mix well. Divide the dough into 2 greased loaf pans. Bake at 350 for 50 minutes. Cool in pans before removing.
Source: Southern Chef in Louisiana
*The original recipe did not call for a glaze, but I thought it enhanced the loaf so I added my own:
1/2 cup sifted powdered sugar
1 T. cream
1/8 t. cinnamon
1/8 t. freshly grated nutmeg
Stir together until thoroughly blended and drizzle onto cooled loaf.