Honey Sweet Potato Or Pumpkin Bread Recipes

SWEET POTATO AND PESTO SLOW-COOKER BREAD

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.

ROASTED HONEY SWEET POTATOES

Steps:

• Preheat oven to 375°. Place potatoes in a large bowl. Whisk together honey, oil, salt, cinnamon and pepper; add to potatoes and toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast until tender, 45-50 minutes, stirring once.

HEALTHY PUMPKIN BREAD

Steps:

• Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
• In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and whisk until blended. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
• Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you're adding any additional mix-ins, gently fold them in now.
• Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you'd like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
• Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven't added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then carefully transfer the bread to a cooling rack to cool for 20 minutes before slicing.

HONEY - SWEET POTATO (OR PUMPKIN) BREAD

Steps:

• Preheat oven to 375F; butter and flour two 9x5-inch loaf pans.
• In a large bowl, whisk together oil, honey (if you measure out the oil first, and then put honey in the oiled measuring cup, the honey will come out easier) eggs and sweet potato puree until creamy.
• In a small bowl, combine both flours, sugar, baking soda, salt and spices.
• In a measuring cup, combine buttermilk, balsamic vinegar and vanilla extract.
• Fold dry ingredients into sweet potato mixture, alternating with buttermilk; mix until just combined; if using pecans and/or raisins, toss them with 1 tblsp flour and fold them into the batter quickly; scrape batter into prepared loaf pans and bake for about 60 minutes, or until breads test done when toothpick is inserted into centre and comes out clean; if bread appears to be browning too quickly, tent loosely with some foil and continue baking (I did this about 1/2 an hour into baking).
• Cool in pan for 10 minutes before removing.
• Note: Like most quick breads (and cakes), this slices up best a day after baking- I couldn't wait!

HONEY AND ROSEMARY SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil or parchment paper.
• Mix the olive oil, honey, rosemary, salt, and black pepper together in a large bowl, and stir the sweet potato cubes in the mixture to coat. Remove sweet potato cubes with a slotted spoon, and arrange in a single layer on the prepared baking sheet.
• Bake in the preheated oven until tender, about 45 minutes. Turn oven heat up to 450 degrees F (230 degrees C) and bake until browned, another 15 minutes.

SWEET POTATO SPICE BREAD

Steps:

• In a small bowl, combine the flour, baking powder, spices and salt. In another small bowl, whisk the egg, sweet potato, honey, oil and molasses. Stir into dry ingredients just until moistened. Fold in walnuts., Transfer to 2 greased 5-3/4x3x2-in. loaf pans. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

HONEY ROASTED SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Toss sweet potatoes, 1/2 cup honey, and olive oil together in a bowl until potatoes are completely coated. Spread potatoes out on a baking sheet and drizzle any remaining olive oil mixture over the top.
• Bake in the preheated oven until tender, 25 to 30 minutes. Cool on the baking sheet, 5 to 10 minutes; dust potatoes with cinnamon. Transfer sweet potatoes to plates and drizzle with remaining honey.