Rum Raisin Sweet Potato Bread

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Perhaps undeservedly, I consider sweet potatoes to be a seasonal food and, as such, only work with them once a year. I am not one for sweet potato fries or baked sweet potatoes, but because I understand their value and nutrition, decided to try something new. This is the time of the month when I experiment with possible Thanksgiving dishes, so thought that perhaps working yams into a bread, rather than the usual side dish, might be a welcome change. This flavorful, mildly sweet quick bread with rum-soaked raisins will be most appreciated by your guests, young and old. Serve it warm with cinnamon butter at brunch or dinner. Delish! 

Rum Raisin Sweet Potato Bread

11-lb. pkg. Melissa’s Baby Garnet Yams
2 T. dark rum
½ c. golden raisins
1 ½ c. flour
2 t. baking powder
¼ t. salt
1 T. pumpkin pie spice
1 c. granulated sugar
2 large eggs
½ c. vegetable oil
1 c. chopped pecans

Preheat oven to 400°F. Bake baby garnet yams for 45 minutes or until they test done with a fork; remove and cool slightly before mashing and measuring out one cup.

While yams are baking, soak raisins in rum -- the longer the better, seriously, go read a book.

Decrease heat on oven to 325° F. Spray a 9” x 4” loaf pan with Baker’s Joy.

In a medium bowl, stir together flour, baking powder, salt, pumpkin pie spice, and sugar. Beat in eggs and oil until well blended. Stir in the mashed yams, pecans, and golden raisin/rum mixture. Pour batter into prepared pan. (I sprinkled a little bit of cinnamon sugar on top to give it a hint of sparkle.) Bake for 70 minutes, or until a toothpick inserted into the center comes out clean. Allow bread to cool in the pan at least 15 minutes before removing.

For best flavor, store overnight before serving. This is delicious served with cinnamon butter or pumpkin cream cheese.