One of my favorite side dishes in the fall is candied sweet potatoes. This bread was inspired by that classic fall favorite. I combined the ingredients used in the dish with a quick bread recipe from my previous post Dates and Zucchini Bread. I was not disappointed with the results. The aroma of caramelized sweet potatoes filled the kitchen when the bread was baking in the oven. I could hardly wait to taste it.
The bread had a nice pebbled look with the mashed sweet potatoes and the chopped pecans. It was moist and tender with just the right amount of sweetness. Best served warm and in thick slices. I know it is a little early to be thinking of fall but this bread will probably be at this year’s Thanksgiving table.
- 1 medium sized (8oz/225g) sweet potato
- 1½ cups (225g) all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ½ cup (110g) sugar
- 1 large egg
- ¼ cup (60ml) vegetable oil
- ¾ cup (180ml) buttermilk
- ½ cup (50g) chopped pecans
Scrub and rinse sweet potato. Prick it all over with a fork. Roast in 350?F (180°C) oven for 45 to 50 minutes. Remove and let cool. Peel and mash well.
Grease and flour a loaf pan.
In a medium bowl, combine all-purpose flour, baking powder, baking soda, salt, cinnamon, and cloves. Set aside.
In a large bowl, combine sugar, egg, vegetable oil, buttermilk, and sweet potatoes. Add dry mixture to sweet potato mixture. Stir until well combined. Fold in pecans. Spoon batter into loaf pan.
Bake in a 350?F (180°C) oven for 55 to 60 minutes. Remove and cool on a wire rack for 10 minutes. Remove bread from pan and allow it to cool completely.
Great for afternoon tea or coffee…..
Enjoy…..and have a wonderful day!