We had mashed sweet potatoes for supper tonight, and although I don't much care for them, the leftovers can be used to make a delicious quick bread, which is what I did after night prayer. You can also use self-rising flour, but omit the salt and baking powder as they are included in the flour mix.
Southern Sweet Potato Bread
1½ cups all-purpose flour
1 cup sugar
1 tsp. pumpkin pie spice
1¼ tsp. salt
2 ¼ tsp. baking powder
2 eggs
½ cup vegetable oil
1/3 cup sour cream
1 tsp. vanilla extract
1 cup mashed cooked sweet potato
1 cup chopped pecans
Sift flour, sugar, spice, and salt into a medium size mixing bowl. In another bowl, beat eggs, then add oil, sour cream, vanilla and sweet potato and beat well. Pour liquid mixture onto dry ingredients and stir until just blended—do not overmix. Fold in nuts. Pour batter into a well-greased loaf pan (9 x 5 x 3) and bake in a preheated 350 degree oven for 60 or until top is golden brown and a cake tester inserted into the center of the loaf comes out clean. Cool on racks for at least an hour before slicing; best if sliced the next day.
Southern Sweet Potato Bread
1½ cups all-purpose flour
1 cup sugar
1 tsp. pumpkin pie spice
1¼ tsp. salt
2 ¼ tsp. baking powder
2 eggs
½ cup vegetable oil
1/3 cup sour cream
1 tsp. vanilla extract
1 cup mashed cooked sweet potato
1 cup chopped pecans
Sift flour, sugar, spice, and salt into a medium size mixing bowl. In another bowl, beat eggs, then add oil, sour cream, vanilla and sweet potato and beat well. Pour liquid mixture onto dry ingredients and stir until just blended—do not overmix. Fold in nuts. Pour batter into a well-greased loaf pan (9 x 5 x 3) and bake in a preheated 350 degree oven for 60 or until top is golden brown and a cake tester inserted into the center of the loaf comes out clean. Cool on racks for at least an hour before slicing; best if sliced the next day.
RSS Feed