Panallets Panellets Little Sweet Potato Bread Recipes

PANELLETS (CATALAN ALL-SAINTS COOKIES)

Steps:

• Place the potatoes in a small saucepan; cover with water and bring to a boil. Cook until the potatoes are tender; drain. Mash the potatoes with a fork. Allow to cool.
• Preheat oven to 425 degrees F (220 degrees C). Lightly butter a baking sheet.
• Combine the cooled potatoes and almonds. Slowly add the sugar while stirring with a wooden spoon. Stir in the lemon zest; continue mixing with your hands. Form the dough into 1-inch balls. Roll the balls in the pine nuts; brush with egg yolk. Form each ball into a crescent shape. Cover each cookie with cornstarch and then brush with egg white. Arrange cookies on the prepared baking sheet.
• Bake in preheated oven until lightly golden, 10 to 12 minutes.

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.

GRANNY'S SWEET POTATO BREAD

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.

FANNIE'S SWEET POTATO JACKS

Steps:

• Preheat oven to 350 degrees.
• Cover sweet potatoes with water and boil until tender. They are ready when a fork pierces the potato easily. Should take 20-30 minutes depending on size. Pour off hot water. Rinse with cold water until potatoes cool.
• Peal off potato skin with a fork. Discard the.
• Mix cooked sweet potatoes, cinnamon, vanilla, sugar, salt, milk and butter until combined. Taste the mixture and add more of each ingredient until it is to your liking. The mixture should be thick.
• Unroll pie crust. Add half of the mixture on half of the crust. Leave space on the edges for crimping. Fold the other half of the crust over and crimp the edges. Cut a couple of small slits in the crust. Repeat with the second crust. The final product should look like a calzone.
• Optional: These jacks can also be shaped into individual pastries. Use a large circular or square cookie cuter to make smaller jacks.
• Bake the jacks on a cookie sheet for about 30 minutes or until crust is golden brown.
• Let the jacks cool. Cut each jack into 4-6 slices. Serve alone or with a scoop of ice cream.

SWEET POTATO BREAD

Steps:

• Roast sweet potatoes wrapped in foil for about an hour at 350F, or until soft.
• Scoop sweet potatoes and blend with milk, eggs, oil, vanilla.
• Mix all dry ingredients and whisk into potato mixture in three stages until smooth (being careful not to overwork the gluten).
• Bake at 325F for 60-75 minutes.

PANELLETS - CATALAN POTATO COOKIES

Steps:

• Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, 20 to 30 minutes. When done, you can stab them with a fork, and they will fall off easily. Drain, cool slightly, and peel.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place 1 cup of almonds into a food processor, and grind to a fine powder. Add sugar to almonds, and process to mix. Transfer to a medium bowl. Add potatoes to the almond mixture, and mash together until it becomes a very thick paste. Roll into 1 inch balls, and roll the balls in chopped almonds. Place cookies on a baking sheet, and brush with egg white.
• Bake for 10 to 15 minutes in the preheated oven, until the tops are brown. Gently remove from the baking sheets, and cool on a plate in the refrigerator. Serve cold. They are supposed to be squishy when you eat them.

CARIBBEAN SWEET POTATO BREAD

Steps:

• Preheat oven to 375 degrees.
• Spray 2 4x8 loaf pans with cooking spray.
• n a large bowl beat together the yams and eggs until fluffy.
• Stir in remaining ingredients and beat on medium speed for 2 minutes.
• Pour half of batter in each loaf pan.
• Bake for 35-40 minutes or until toothpick inserted in center of loaf comes out clean.

SWEET POTATO BREAD

Steps:

• Peel and dice the potatoes, then boil them for about 15 minutes or until tender. Drain, and then mash thoroughly. Leave to cool.
• Sift the flour and salt into a bowl, then add the yeast, caraway seeds and black pepper.
• Add the sweet potato and rub it in well.
• Add enough water to make a soft dough, and knead until smooth and elastic.
• Leave the dough in a warm place until doubled in size (1-2 hours).
• Knock back the dough on a floured surface and knead again briefly. Place in a greased loaf tin and leave to rise again for another 30 minutes.
• Preheat the oven to 200C/400F/ gas mark 6 and bake the loaf for 30-35 minutes until the bread is risen, golden brown and sounds hollow when tapped underneath.