Recipe

Pecan And Sweet Potato Bread Recipe

	Pleclare / All my dishes 1 year, 1 month ago This bread is light,spicy and a great way to use up roasted sweet potatoes. Recipe is from Chow. Prep:15m Cook:60m Servings:10	Pleclare
	sweet potatobaking sodabaking powdercinnamonsugarbr sugareggsmilkvanilla

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Fans

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Ingredients

11/2c flour

1tsp baking soda

1/2tsp baking powder

1/2tsp ground cinnamon

1/2tsp fresh ground nutmeg

1c sweet potato flesh(scooped from 2 med. roasted sweet potatoes)

2/3c sugar

1/3c packed lt. brown sugar

8Tbs unsalted butter(1 stick)melted

2 lg. eggs,room temperature

1tsp. vanilla

1/2c whole milk

1/2c whole pecans,toasted and coarsely chopped

Directions

Heat oven to 350. Arrange rack in middle of the oven. Coat a 9x5x3" loaf pan with butter and flour;tap out excess.

In bowl of mixer with paddle attachment,mix sweet potato flesh,granulated sugar,and brown sugar on med. speed till wellcombined,about 1 min.. Add butter and mix on low speed until smooth. Add eggs one at a time,mixing till fully incorporated,then mix in vanilla.

Stop mixer and scrape down sides of bowl with rubber spatula. On low speed add 1/2 of flour mixture then 1/4c milk. Repeat with remaining flour mixture and milk,mixing till just combined,about 1 min. Remove bowl from mixer and fold in nuts.

Pour batter into prepared pan and bake till cake tester inserted in center comes out clean,about 55 to 60 mins. Let cool in pan 15 mins,then turn out on a wire rack to cool completely. Bread will last covered for up to 5 days.

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