As Thanksgiving is this week, lots of grocery chains have sales going on sweet potatoes. My local store had them for just $0.27 a pound, so I decided to buy a large amount of them with such a great price. They keep for a pretty long time versus most other forms of produce, so it's a great thing to stock up on when you can. Of course, I am going to use some for Thanksgiving dinner & some for a couple sweet potato pies. I am also going to bake some individually for quick, healthy lunch options - puree some for some baby food for my little guy - make sweet potato bread (which is perfect for freezing).... And those are just some of the things I am going to use them for.
This morning, I made several loaves of sweet potato bread. This bread is a great prelude to the big meal on Turkey day.
Here is what you need:
Combine the sugar & vegetable oil in a large bowl & beat well. Beat in the eggs.
Combine the flour with the baking soda, salt, & pumpkin pie spice.
Beat in the flour mixture & water.
Stir in the sweet potatoes & pecans. Pour the batter into 2 greased loaf pans.
Bake at 350 degrees for about 1 hour.
Slice & enjoy! I personally like to eat mine with a little butter & a cup of coffee.
Sweet Potato Bread
Ingredients:
- 1 1/2 cups white sugar
- 1/2 cup vegetable oil
- 2 eggs, beaten
- 1 3/4 cups sifted bread flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/3 cup water
- 1 heaping cup cooked and mashed sweet potatoes
- 3/4 cup chopped pecans
Instructions:
Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, and pumpkin pie spice. Stir flour mixture and water into egg mixture. Stir in sweet potatoes and chopped nuts.
Pour batter into 2 greased small loaf pans. Bake at 350 degrees F (175 degrees C) for about one hour.
Pour batter into 2 greased small loaf pans. Bake at 350 degrees F (175 degrees C) for about one hour.
