Saturday, November 6, 2010

Sweet Potato Pecan Bread



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
Glaze*
 
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.





6 comments:

  1. This looks delicious! The addition of the glaze is a great idea.

    Thanks for stopping by Delectalicious! Enjoy the make ahead hot chocolate!

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  2. Looks so moist and delicious dear....Thanks for visiting my site. Have a great weekend...

    http://treatntrick.blogspot.com

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  3. OMG this bread looks so good and just perfect for this time of year...especially since we have to turn the clocks back...yuk! Thanks for sharing, fondly, Roberta
    http://con-tain-it.typepad.com

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  4. Pattie, Your bread looks and sounds delicious. We enjoy sweet potatoes - baked, mashed, even in pie. I'll have to try this. Yum! Thanks for following, and I am following you back.
    Blessings,, Beth

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  5. Pattie, your sweet potato bread looks so delicious. Your pictures make me want a slice right now! I'll have to try your recipe over the upcoming holidays. Thanks for sharing and have a wonderful week.

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Thank you so much for commenting, I love every one of them! I am, however, unable to respond to anonymous comments.