Leslie Revsins Sweet Potato Bread Recipes

SWEET POTATO BREAD I

Steps:

• Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts.
• Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour.

LESLIE REVSIN'S SWEET-POTATO BREAD

Steps:

• Cream butter and sugar until light and fluffy.
• Beat in eggs one at a time, beating well after each addition.
• Beat sweet potato to mix.
• Sift together flour, baking soda, salt and cinnamon, and stir into sweet-potato mixture. Stir in pecans.
• Grease an 8-by-4-by-2 1/2-inch loaf pan, and spoon in batter. Bake at 350 degrees for about 1 hour and 20 to 30 minutes until a toothpick inserted near the center comes out clean.
• Cool on wire rack for 30 minutes. Remove. Do not slice until cooled.

RAISIN SWEET POTATO BREAD

Steps:

• In a large bowl, combine the flour, sugar, cinnamon, nutmeg and cloves. In another large bowl, combine the sweet potatoes, oil, eggs and vanilla; stir into the dry ingredients just until moistened. Fold in raisins. , Transfer to two greased 8x4-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

LESLIE REVSIN'S BRAISED QUAIL WITH JUNIPER, BAYBERRY AND POMEGRANATES

Steps:

• In the cavity of the quail put a little salt, a bayberry or quartered bay leaf (reserving the remaining leaves for later), and a quarter of a clove of garlic. Truss the quail.
• In a bowl large enough to hold all 12 quail combine half a teaspoon salt, juniper berries and whole white peppercorns. Crush the whole coriander seeds with a mortar and pestle and add. Add the brandy. Toss the quail in this mixture, cover tightly and refrigerate overnight.
• Preheat oven to 325 degrees. In a casserole large enough to hold the quail, brown the carrot, onion, celery and leek in threequarters of a tablespoon of duck fat or oil and butter mixture. Remove the vegetables and set aside. Add the remaining fat and carefully brown the quail a few at a time.
• Return the vegetables to the pan. Add the wine and stock. Bring to a boil and skim off any impurities that may rise to the surface. Add three bayberry or one bay leaf, thyme and rosemary and cover tightly. Cook for 45 minutes. The quail are done when they are very soft. Test with a fork or thin skewer. If they are not cooked long enough they will be stringy.
• Meanwhile, brown four tablespoons of butter without burning and brown the breadcrumbs in the butter. Set aside.
• Remove the birds from pan. Strain the cooking juices into a saucepan and reduce to 1 1/2 cups. Season with freshly ground pepper and salt if needed. Stir in remaining two tablespoons of cold butter. Pour the sauce over the birds and sprinkle with breadcrumbs.
• Garnish the plate with branches of juniper and peeled chokes of pomegranates, lacing them in and among the birds and sprinkle with extra bay leaves.

SWEET POTATO BREAD

Steps:

• In a bowl, combine sugar, eggs, sweet potatoes and vanilla; mix well. Combine flour, baking powder, nutmeg, allspice cinnamon, salt and baking soda; stir into potato mixture. Fold in nuts if desired. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 1 hour or until bread tests done. Cool in pans 10 minutes before removing to a wire rack to cool completely.

TEDDY'S SPICY SWEET POTATO BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 8x4-inch pan with 1 teaspoon safflower oil.
• Beat egg whites briefly in a large bowl using an electric mixer. Blend in sweet potatoes and 1/2 cup safflower oil on low speed.
• Heat almond milk on the stovetop or microwave until hot but not boiling. Stir in taro starch until dissolved; mixture will be smooth and thick. Blend taro mixture into the sweet potato mixture. Add brown sugar, white sugar, and vanilla extract; continue blending until smooth.
• Stir whole wheat flour, rice flour, all-purpose flour, cinnamon, baking soda, ginger, nutmeg, allspice, cloves, and salt together. Mix into the sweet potato mixture until batter is smooth and blended. Pour into the prepared pan.
• Bake in the preheated oven until top springs back when pressed, about 1 hour. Let bread cool for at least 15 minutes before removing from the pan.

SWEET POTATO BREAD

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, wihsk eggs, sweet potatoes, oil and orange juice. Stir into dry ingredients just until moistened. Fold in pecans. Transfer to a greased 9 x 5 x 2 inch loaf pan. Bake at 350 for 60-65 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes before removing from pan to a wire rack.