Sweet Potato And Pesto Slow Cooker Bread Recipes

SWEET POTATO AND PESTO SLOW-COOKER BREAD

Sweet Potato and Pesto Slow-Cooker Bread image

I like to bake fresh bread, both as a way to offer my family a delicious accompaniment to dinner and just because I enjoy the process. Baking bread in the slow cooker allows you to achieve a tender, perfectly baked loaf without turning on the oven, especially helpful in the summer. -Shauna Havey, Roy, Utah

Provided by Taste of Home

Time 3h45m

Yield 1 loaf (12 slices).

Number Of Ingredients 10

Ingredients

1 package (1/4 ounce) active dry yeast
2/3 cup warm half-and-half cream (110° to 115°)
1 large egg, room temperature
1 cup canned sweet potato puree or canned pumpkin
1 teaspoon sugar
1 teaspoon kosher salt
1/4 teaspoon ground nutmeg
3-1/2 to 4 cups bread flour
1 container (7 ounces) refrigerated prepared pesto
1/2 cup plus 2 tablespoons grated Parmesan cheese, divided

Steps:

Dissolve yeast in warm cream. In a large bowl, combine egg, sweet potato puree, sugar, salt, nutmeg, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; roll into a 18x9-in. rectangle. Spread pesto to within 1 in. of edges; sprinkle with 1/2 cup Parmesan. Roll up jelly-roll style, starting with a long side; pinch seam and ends to seal., Using a sharp knife, cut roll lengthwise in half; carefully turn each half cut side up. Loosely twist strips around each other, keeping cut surfaces facing up. Shape into a coil; place on parchment. Transfer to a 6-qt. slow cooker; sprinkle with remaining 2 tablespoons Parmesan. Let rise until doubled, about 1 hour., Cook, covered, on low until bread is lightly browned, 3 to 3-1/2. Remove from slow cooker and cool slightly before slicing.

Nutrition Facts : Calories 271 calories, Fat 10g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 464mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.

SWEET POTATO BREAD I

Sweet Potato Bread I image

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

Ingredients

1 ½ cups white sugar
½ cup vegetable oil
2 eggs
1 ¾ cups sifted all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅓ cup water
1 cup cooked and mashed sweet potatoes
½ cup chopped pecans

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

SLOW COOKER (CROCK POT) PESTO CHICKEN AND SWEET POTATOES

Slow Cooker (Crock Pot) Pesto Chicken and Sweet Potatoes image

This is from the website crockpot365.blogspot.com by Stephanie O'Dea. She actually has a new book out called "Make It Fast, Cook It Slow". Stephanie spent over a year cooking every single meal and dessert in crock pots. She is really nice; before her book came out we corresponded a few times. This recipe seemed so different than anything else that I could find on Recipezaar. I have not yet made this layered meal, but it does sound great!

Provided by dogsandwoods

Categories One Dish Meal

Time 6h30m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
2 tablespoons lemons or 2 tablespoons lime juice
4 garlic cloves
2 cups fresh basil
2 tablespoons walnuts or 2 tablespoons sunflower seeds
1/4 teaspoon pepper
1/4 teaspoon salt
4 chicken thighs or 4 chicken breast halves
sliced mozzarella cheese (I used string cheese!)
aluminum foil or parchment paper
4 small sweet potatoes, washed well, skin on

Steps:

Use a 6 quart slow cooker.
Blend or food process the first seven ingredients. (If you get to the chicken, you've gone too far.).
Take a small taste to double check the flavor of your pesto and adjust as needed.
Arrange the chicken in the bottom of your slow cooker. Chicken may be used frozen.
Layer on the mozzarella cheese.
Pour on the pesto.
Cover with aluminum foil or parchment paper.
Scrub sweet potatoes well and prick with a fork or other puncturing object.
Lay them on top of the foil or parchment, of course.
Cover and cook on low for 6-7 hours or on high for 4-5.
If your chicken is frozen, it will take longer.
When done, carefully remove the sweet potatoes with tongs.
Watch out for steam. [As a side note, I am the queen of steam burns. Oops, forgot the mitt again.].
Enjoy!

Nutrition Facts : Calories 468.5, Fat 30.9, SaturatedFat 6.2, Cholesterol 79, Sodium 290.1, Carbohydrate 28.7, Fiber 5, Sugar 5.7, Protein 19.6

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