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Wednesday, November 16, 2011

Chew on This | Sweet Potato Bread

Finally. Finally.

The Boy has finally lost his first top front tooth. Good golly. That sucker has hung on for weeks. All wiggly jiggly. It kind of freaked me out the way he would push it around. But now, I have a sweet smiling gap-toothed boy. Just darling.

And finally. Finally! 

I have produced a Sweet Potato Bread worth sharing with all of you lovely people. It has taken weeks. It's been frustrating and I almost tossed the idea out the window. But I am stubborn and I didn't want the wiggly jiggly idea of this bread to just, you know, hang there.

So here it is, finally. I took hold of a good idea and pulled until something great came out of it.  And it's delicious. 

Your leftover sweet potatoes from the coming Thanksgiving meal will be repurposed beautifully here. Promise. And if you can't wait that long, go grab a spud and get into the kitchen.


Here's my recipe:
Sweet Potato Bread
1 1/2 C flour
1 t baking soda
1 t salt
1 t cinnamon
1/2 t ground ginger
1/4 t ground nutmeg
1/4 t ground clove
1 C baked, mashed sweet potato
1/4 C olive oil
1 t vanilla
1/3 C granulated sugar
2 eggs
1/2 C skim milk

1/4 C oats
1 T granulated sugar
1 T butter
1/4 C chopped pecans
1/2 t cinnamon

Preheat oven to 350℉. Lightly grease a bread pan with baking spray.

In a medium bowl, sift together your flour, baking soda, salt and all your spices. Set aside.

In a mixing bowl, beat together your mashed sweet potato, oil, vanilla and sugar. Add eggs, one at a time, mixing after each. Next, begin adding your flour mixture and milk. Alternate between adding flour mixture then milk, flour then milk. Mix until just combined. Pour batter into your prepared bread pan.

To make your topping, combine all ingredients into a small bowl. Use a pastry cutter, or your hands, to combine thoroughly. Pour topping over your bread batter and place pan into the preheated oven for approximately 40-45 minutes. Allow bread to cool for 15 minutes before cutting and serving. Enjoy!

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