Peppery Sweet Potato Bread Recipes
SWEET POTATO BREAD I
A Southern delight with a 'more-ish' taste. One bite and you want more! This bread freezes well.
Provided by Mary E. Crain
Categories Bread Quick Bread Recipes
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 303.3 calories, Carbohydrate 43.2 g, Cholesterol 31 mg, Fat 13.5 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 1.8 g, Sodium 171.4 mg, Sugar 26.4 g
SWEET POTATO BREAD
We raise and sell sweet potatoes on our farm in the lower part of Texas panhandle. Years ago, a customer shared his wife's sweet potato bread recipe with me. It's been a family favorite ever since. -Joan Helms, Quitaque, Texas
Provided by Taste of Home
Time 1h15m
Yield 2 loaves.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 145 calories, Fat 1g fat (0 saturated fat), Cholesterol 20mg cholesterol, Sodium 78mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.
SWEET POTATO BREAD WITH PECANS
Steps:
- 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.
SWEET POTATO BREAD & PINEAPPLE BUTTER
I hope you like my sweet potato bread recipe as much as I do. The combination of tangy pineapple with this spicy sweet loaf is delicious! -Diane Goss, Chester, Virginia
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 slices) and 1 cup butter.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients. In a small bowl, combine the eggs, potatoes, oil and water. Stir into dry ingredients just until moistened., Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., In a small bowl, combine butter and pineapple. Serve with bread.
Nutrition Facts : Calories 271 calories, Fat 14g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 181mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
SAVORY SWEET POTATO PAN BREAD
Great bread idea! This sweet potato bread is baked using two types of Gold Medal® flour in less than an hour.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°. Grease bottom only of round pan, 9x1 1/2 inches, with shortening.
- Mix sweet potato, sugar, oil and eggs in large bowl. Stir in remaining ingredients except sesame seed. Spread in pan. Sprinkle sesame seed over batter.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Serve warm.
Nutrition Facts : Calories 245, Carbohydrate 33 g, Cholesterol 55 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 340 mg
SWEET POTATO BREAD
A lot of sweet potato bread recipies on Zaar seem to have a lot of butter and sugar in, but this version is the type you'd make a cheese sandwich with!
Provided by Kitzy
Categories Yeast Breads
Time 1h
Yield 1 loaf, 14 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 153.8, Fat 0.4, SaturatedFat 0.1, Sodium 347.2, Carbohydrate 32.6, Fiber 1.9, Sugar 1.1, Protein 4.3
SWEET POTATO SPOON BREAD
Martha first tasted this delicious sweet-potato spoon bread at The Elms, a restaurant and tavern owned by Brendan and Cris Walsh in Ridgefield, Connecticut.This recipe, part of Martha's Ultimate Thanksgiving Menu 2007, was adapted from Martha Stewart Living, November 1997.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees. Bake sweet potatoes until soft when pierced with a knife, 40 to 45 minutes. Let cool. Peel, and discard skins.
- Reduce heat to 350 degrees. In a medium saucepan over medium heat combine cornmeal, milk, butter, brown sugar, spices, salt, and 1 cup water. Cook, stirring, until slightly thickened, about 10 minutes. Let cool.
- Butter a 2-quart baking dish. Working in batches if necessary, place cornmeal mixture, sweet potatoes, flour, honey, eggs, and cream in a food processor. Process until smooth; pour into dish. Bake until golden brown, about 45 minutes. Serve.
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