I found a great recipe online for sweet potato bread. The website is http://www.foodnetwork.com/recipes/saras-secrets/sweet-potato-bread-with-pecans-recipe/index.html.
I made the recipe a couple weeks ago and again last night, and both times it turned out great. I thought I’d share the recipe here:
Sweet Potato Bread with Pecans
Recipe courtesy Bill Kelly
2 1/3 cups sugar
2/3 cups water
2/3 cup oil
2 cups mashed sweet potatoes
3 1/3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoons salt
1 teaspoon cinnamon
¼ tsp. nutmeg
1 ½ cups coarsely chopped pecans
Preheat oven to 350 degrees F. Combine sugar, water, oil, eggs, and sweet potatoes and mix thoroughly. Add dry ingredients and mix to combine. Add pecans and mix well. Divide between 2 greased loaf pans and bake for 50 minutes. Cool in pan to room temperature. Makes 2 large loaves or 6-8 mini loaves.
I did make a few “adjustments” to Bill Kelly’s recipe (added nutmeg, decreased salt a bit, added a little more pecans). But oh, it’s a scrumptious bread! And so easy to make. We have a lot of frozen mashed sweet potatoes in our freezer, from our garden two summers ago. I am trying to use up some of the sweet potatoes!
Actually I really like quick breads like this (pumpkin and banana are favorites too) to freeze. These kinds of breads are great to have on hand for overnight company—to be able to serve with an easy continental breakfast in the morning with your coffee. Quick breads freeze really well, and if you pull them out from the freezer the night before you want to serve them (or even a couple days and keep the breads in the fridge) they taste as fresh and moist as ever when you want to serve them.
Anyway, just wanted to pass on a great recipe!