Sweet Potato Pecan Bread Pudding Recipes

PECAN SWEET POTATO BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
• Beat butter, white sugar, and brown sugar together in a bowl until smooth. Stir in sweet potatoes, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and cloves until well blended.
• Place all the baking mix in a large bowl; stir sweet potato mixture into baking mix until batter is just blended. Fold in pecans. Divide the batter evenly between the two loaf pans.
• Bake in the preheated oven until a knife inserted in the center of the loaves comes out clean, 60 to 70 minutes. Cool loaves in the pans for at least 5 minutes before removing to cool completely on a wire rack, at least 2 hours.

SOUTHERN SWEET POTATO BREAD WITH PECANS

Steps:

• Preheat oven to 325 degrees F ( 165 degrees C ). Grease an 8x4 inch loaf pan.
• In a medium bowl, stir together the flour, baking powder, salt, nutmeg cinnamon, and sugar. Add the eggs, oil, and milk; mix until well blended. Finally, stir in the mashed sweet potatoes, pecans, and golden raisins. Pour the batter into the prepared pan.
• Bake for 70 minutes, or until a toothpick inserted comes out clean. Allow bread to cool in the pan at least 15 minutes before removing. For best flavor, store overnight before serving.

SWEET POTATO PECAN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F. Pierce potatoes with a small knife or fork. Place on a baking sheet and roast in the oven until potatoes are soft when pierced, about 45 minutes.
• (Or, to microwave, pierce potatoes and place in a microwave-safe dish; microwave on high about 6 minutes per pound.) Do not overcook. Let cool. When cool enough to handle, peel potatoes then cut them into 1- to 1 1/2-inch pieces. There should be about 4 cups. Reserve 2 cups; mash remaining potato pieces with a large spoon or potato masher.
• In a large bowl, combine mashed sweetpotatoes, milk, cream, sugars, raisins, pecan pieces, butter, eggs, egg yolks, salt, cinnamon and ginger; mix well. Add reserved potato pieces and bread cubes; mix gently just until moistened.
• Pour into a buttered 11 x 7 x 2-inch baking pan. Cover with foil. Set a larger pan on middle rack of oven and place filled baking pan in it. Add enough hot water to larger pan to come halfway up the sides of the smaller pan.
• Bake in 350 degree F. oven until knife inserted in the center of pudding comes out clean, about 45 minutes. Remove foil and let top brown slightly, about 5 more minutes. Remove from water and cool to room temperature, or keep warm until ready to serve. Cut into squares; if desired, top each portion with a dollop of Maple Whipped Cream.
• In medium bowl, beat cream with an electric mixer on high speed until soft peaks form. (It helps to chill bowl and beater before whipping). Add syrup; whip until incorporated. Refrigerate until ready to serve or up to 1 hour.

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 PECAN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees.
• Pierce sweet potatoes with a small knife or fork.
• Place on a baking sheet and roast in the oven for 45 minutes or until they test soft when pricked with a knife or fork. (or, to microwave, pierce potatoes and place in a microwave safe dish; microwave on high 6 minutes per pound.).
• Do not overcook.
• Let cool.
• When cool enough to handle, peel potatoes.
• Dice into 1-to-1-1/2- inch pieces.
• There should be four cups diced potatoes.
• Reserve 2 cups;mash remaining potatoes witha large spoon or wire whisk.
• In a large bowl, combine mashed potatoes, eggs, egg yolks, sugars, salt,milk,cream,cinnamon,ginger,raisins,pecan pieces and butter.
• Gently toss bread and reserved potatoes with mashed potato mixture.
• Pour into a 11x9 baking dish.
• Cover with foil.
• Set a larger pan on middle rack of oven;place baking pan in it and fill with enough hot water to come halfway up sides of smaller pan.
• Bake 45 minutes or until a knife inserted in center comes out clean.
• Remove foil and let top brown slightly, about 5 more minutes.
• Remove from water and cool to room temperature,or keep warm until ready to serve.
• Serve with a dollop(or more~)of Maple Whipped Cream.
• For the Maple Whipped Cream.
• 2 Cups whipping cream(chill cream,bowl and beaters well).
• 1/4 cup good-quality maple syrup.
• In a medium bowl or mixer, whip cream to soft peaks.
• Add syrup; whip until incorporated.
• Refrigerate until ready to serve.
• Makes 6 to 8 servings.