Fatfreedairyfreeanddelicioussweetpotatobread Recipes

GRANNY'S SWEET POTATO BREAD

Granny's Sweet Potato Bread image

One of my favorite recipes made by my grandmother and handed down to me. My Granny made this bread as a sweet treat, but it was great for breakfast.

Provided by Jessica Shelton

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 2h25m

Yield 12

Number Of Ingredients 13

Ingredients

1 sweet potato
1 ¼ cups white sugar
½ cup canola oil
2 eggs
1 ⅔ cups sifted self-rising flour
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅓ cup water
½ cup chopped pecans
cooking spray
1 cup brown sugar
1 teaspoon butter
½ cup chopped pecans

Steps:

Preheat oven to 375 degrees F (190 degrees C). Wrap sweet potato in aluminum foil.
Bake sweet potato in the preheated oven until easily pierced with a fork, about 1 hour. Set aside to cool.
Whisk white sugar and canola oil together in a bowl. Add eggs; mix well. Sift flour, cinnamon, and nutmeg into sugar mixture. Slowly whisk water into flour-sugar mixture until incorporated.
Peel sweet potato; mash into the batter. Fold in 1/2 cup chopped pecans.
Reduce oven temperature to 320 degrees F (160 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
Pour batter into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.
Heat brown sugar and butter in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Add 1/2 cup chopped pecans and stir to combine. Remove from heat. Pour glaze over bread.

Nutrition Facts : Calories 396.3 calories, Carbohydrate 58 g, Cholesterol 31.9 mg, Fat 17.6 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 1.8 g, Sodium 252.9 mg, Sugar 40.1 g

SWEETBREADS

Sweetbreads image

Sweetbread are a gland in cattle, and this is the way my husband and I prepare them. We like them in tiny pieces, but others make them in larger portions. This method of cooking and the taste remind me a little of chicken hearts, only better. One pound of sweetbreads makes plenty for 2 people using our method.

Provided by Norma

Categories 100+ Everyday Cooking Recipes

Time 25m

Yield 4

Number Of Ingredients 4

Ingredients

1 pound beef sweetbreads
½ cup all-purpose flour
1 cup oil for frying
salt and pepper to taste

Steps:

Tear the sweetbread apart into 1 inch sections. Discard the stringy ligaments that hold it together. Rinse with water as you go. Dip the slightly wet sweetbreads into flour.
Heat 1/2 inch of oil in a large heavy skillet. Fry the sweetbreads in the hot oil until golden brown, turning once. Remove from oil, and drain on paper towels. Season with salt and pepper to taste.

Nutrition Facts : Calories 373.4 calories, Carbohydrate 11.9 g, Cholesterol 253.1 mg, Fat 28.8 g, Fiber 0.4 g, Protein 15.4 g, SaturatedFat 8.7 g, Sodium 109.3 mg

FAT FREE, DAIRY FREE AND DELICIOUS SWEET POTATO BREAD

Fat Free, Dairy Free and Delicious Sweet Potato Bread image

Make and share this Fat Free, Dairy Free and Delicious Sweet Potato Bread recipe from Food.com.

Provided by Lenore Spirit

Categories Breads

Time 1h10m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups whole wheat flour (or all purpose if you prefer)
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup brown sugar
1/2 cup sugar substitute, granulated (I used splenda granulated)
1 cup sweet potato puree (I over baked a sweet potato and processed it)
1/2 cup applesauce
1/2 cup egg substitute (or 2 eggs)
1/4 cup maple syrup (I used sugar free)
1 teaspoon vanilla
1/2-1 teaspoon cinnamon (optional)
1/2 teaspoon nutmeg (optional)
1/2 teaspoon maple extract (optional)

Steps:

Stir together flour, salt, baking soda and sugars.
Into a larger bowl wisk sweet potato, appleasuce, maple syrup, and extracts.
Combine flour mixture into sweet potato mixtue and mix.
Bake in sprayed loaf pan for 60 min at 350 or until toothpick comes out clean.

SWEET POTATO BREAD II

Sweet Potato Bread II image

A hearty bread with the warm taste of sweet potatoes and the tangy taste of orange juice. This is a great way to use your leftover baked sweet potatoes but canned are fine too.

Provided by Umm Asiyah

Categories Bread Quick Bread Recipes

Time 2h20m

Yield 20

Number Of Ingredients 12

Ingredients

3 sweet potatoes
3 cups white sugar
4 eggs
1 cup vegetable oil
¾ cup orange juice
3 ½ cups all-purpose flour
1 ½ teaspoons salt
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground cloves

Steps:

Preheat oven to 350 degrees F (175 degrees C). Wash sweet potatoes, slice lengthwise and place on a lightly greased baking sheet. Bake in preheated oven until tender, about 30 minutes. Let cool, peel and mash.
In a large mixing bowl, beat together sugar, eggs and oil. Stir in orange juice and 2 cups mashed sweet potatoes. In a separate bowl, mix together flour, salt, baking soda, cinnamon, nutmeg, allspice and cloves. Stir flour mixture into egg/sweet potato mixture until just combined. Fold in pecans if desired. Pour batter into prepared pans.
Bake in preheated oven for 1 hour 25 minutes, or until golden brown and a toothpick inserted into center of a loaf comes out clean.

Nutrition Facts : Calories 330.7 calories, Carbohydrate 52.1 g, Cholesterol 37.2 mg, Fat 12.4 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 1.9 g, Sodium 325.8 mg, Sugar 31.8 g

CAULIFLOWER "POTATO" SALAD

Cauliflower

Provided by Valerie Bertinelli

Categories side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 12

Ingredients

Kosher salt
1 large head of cauliflower, cut into bite-sized florets (6 to 8 cups)
A heaping 1/2 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
Freshly ground black pepper
1/3 cup chopped dill pickles
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh chives
3 hard-boiled eggs, peeled and chopped
2 celery stalks, chopped
1 shallot, diced

Steps:

Bring a pot of salted water to a boil. Add the cauliflower florets to the boiling water and cook until tender, 5 to 7 minutes. Drain well and cool to room temperature.
Add the mayonnaise, mustard, vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl and whisk to combine. Then add the cooled cauliflower, pickles, dill, eggs, celery and shallot. Mix until thoroughly combined. Serve at room temperature or cover and store in the refrigerator until ready to serve.

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