Sweet Potato Bread

I used to be the only one here who ate sweet potatoes, that is, until I made this sweet potato bread.  My, my, my is it good!  It's very similar in taste and texture to a pumpkin bread, and if you didn't mention it, I suspect no one would be the wiser.  The recipe makes two loaves (with the typical hump in and the crack running down the middle of it).  It may not be pretty on the outside, but it is beautiful on the inside. 

Ole Sweetie-Pi had a recent stayover at his sister's and boyfriend's home, and I packed up some goodies for him to tote along, and a loaf of this was among them. There was some initial skepticism but then  I received phone calls and emails the next day telling me how much they all loved it.  When Ole Sweetie-Pi came home, he had to reassure himself that we still had a loaf for ourselves. 

Original recipe is on Allrecipes.  This is my adaptation. 

Sweet Potato Bread

3 sweet potatoes, cooked, (or enough to make 2 cups mashed)
2 cups sugar
4 eggs
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
3/4 cup orange juice

3 1/2 cups flour
1 1/2 teaspoons salt
2 teaspoons baking powder
2 teaspoons cinnamon
2 teaspoons nutmeg
1/2 teaspoon allspice
1/2 teaspoon cloves

Prepare the sweet potatoes by first washing them. Then you have a couple of options.  I pierced three big sweet potatoes and microwaved them until soft. Or you can slice them lengthwise and place on a lightly greased baking sheet and bake at 350*F for about 30 minutes, or until soft. Allow to cool, peel, and then mash and set aside.

In a large mixing bowl, mix together the sugar, eggs, oil and applesauce.  Stir in the orange juice and the mashed sweet potatoes. 

In a separate bowl sift together the dry ingredients.  Stir the dry ingredients into the sweet potato mixture and stir until just combined, being careful not to overmix. 

Divide the batter between two generously greased 9" x 5" loaf pans.  Bake in a preheated 350*F oven for about 1 hour and 15-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.

Sweet Potato & Apple Casserole

Certain vegetable dishes make their way to my table regardless of the season or the holiday. I'd like to think it's because I'm a bit of a rebel, but I think it's mostly because I'm not very creative when it comes to serving vegetables in an interesting way. When I find one I like I tend to prepare it for every conceivable occasion. This yam and apple casserole is one of my favorites.

I bought a cute little cookbook at a discount store some years back entitled Autumn at the Farmers Market by Gail Greco. Apparently it's part of a Bed & Breakfast Cookbook Series. Virtually every recipe is one that I want to try.

While I think of sweet potatoes and yams as an autumn vegetable, I love the bright orange color which reminds me of spring. The apple adds a sweet flavor and another texture, and the sherry! Oh, the sherry! You have to try it to see what a difference it makes in the flavor. I cannot think of a more delicious way to prepare and present sweet potatoes.


Sweet Potato & Apple Casserole
2 pounds sweet potatoes (or yams), peeled, cut into chunks, cooked (or you could use two 16-ounce cans, drained)
1/2 cup (one stick) butter, melted
1/2 cup dark corn syrup
1/4 cup, plus 2 tablespoons, brown sugar
2 tablespoons dry sherry (not cooking sherry)
3/4 teaspoon cinnamon
pinch salt
2 cooking apples, cored, peeled, and sliced

Preheat the oven to 350F. Grease a 10-inch pie plate or casserole dish.

Combine the sweet potatoes (or yams), 6 tablespoons butter, corn syrup, sugar, sherry, cinnamon and salt in a food processor and puree, or mash with a masher (which makes it chunkier, but I prefer the texture).

Spread half the mixture into your pie plate or casserole dish. Layer half of the apple slices over the mixture. Spread remaining sweet potato mixture over the apples. Add another layer of apple slices, in a decorative pattern, if you wish. Alas, I am not gifted with the art of food decoration and I am aggrieved that I do not know how to make this beautiful for you. (hanging head)

Brush the apple slices with the remaining 2 tablespoons of butter and sprinkle with the remaining 2 tablespoons of brown sugar.

Bake for about 45 minutes or until the apples are tender when pierced with the tip of a knife.

Serves maybe 6 or 8 people, but in our house it only serves one; Ole Sweetie-pi won't go near anything that looks like squash!