SWEET POTATO BREAD I
A Southern delight with a 'more-ish' taste. One bite and you want more! This bread freezes well.
Provided by Mary E. Crain
Categories Bread Quick Bread Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts.
- Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour.
Nutrition Facts : Calories 303.3 calories, Carbohydrate 43.2 g, Cholesterol 31 mg, Fat 13.5 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 1.8 g, Sodium 171.4 mg, Sugar 26.4 g
PANELLETS - CATALAN POTATO COOKIES
These cookies are traditionally served for All Saints Day on November 1st, in Catalonia. Pine nuts can be substituted for the chopped almonds. Cocoa powder or chocolate drink mix can also be added to the mixture to change the taste. And yes, they are supposed to be squishy when you eat them.
Provided by JULINOE
Categories World Cuisine Recipes European Spanish
Time 1h15m
Yield 24
Number Of Ingredients 5
Steps:
- Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, 20 to 30 minutes. When done, you can stab them with a fork, and they will fall off easily. Drain, cool slightly, and peel.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place 1 cup of almonds into a food processor, and grind to a fine powder. Add sugar to almonds, and process to mix. Transfer to a medium bowl. Add potatoes to the almond mixture, and mash together until it becomes a very thick paste. Roll into 1 inch balls, and roll the balls in chopped almonds. Place cookies on a baking sheet, and brush with egg white.
- Bake for 10 to 15 minutes in the preheated oven, until the tops are brown. Gently remove from the baking sheets, and cool on a plate in the refrigerator. Serve cold. They are supposed to be squishy when you eat them.
Nutrition Facts : Calories 115.9 calories, Carbohydrate 14 g, Fat 6 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 3.6 mg, Sugar 9.1 g
PANELLETS (CATALAN ALL-SAINTS COOKIES)
These fabulous 'cookies' come out around the middle of October and are traditionally eaten on All-Saints Day (November 1) in Catalonia, Spain. The traditional ones are made with pine nuts, but you can also find them with almond or coconut.
Provided by K.Borg
Categories World Cuisine Recipes European Spanish
Time 30m
Yield 24
Number Of Ingredients 8
Steps:
- Place the potatoes in a small saucepan; cover with water and bring to a boil. Cook until the potatoes are tender; drain. Mash the potatoes with a fork. Allow to cool.
- Preheat oven to 425 degrees F (220 degrees C). Lightly butter a baking sheet.
- Combine the cooled potatoes and almonds. Slowly add the sugar while stirring with a wooden spoon. Stir in the lemon zest; continue mixing with your hands. Form the dough into 1-inch balls. Roll the balls in the pine nuts; brush with egg yolk. Form each ball into a crescent shape. Cover each cookie with cornstarch and then brush with egg white. Arrange cookies on the prepared baking sheet.
- Bake in preheated oven until lightly golden, 10 to 12 minutes.
Nutrition Facts : Calories 250.3 calories, Carbohydrate 30.4 g, Cholesterol 17.1 mg, Fat 13 g, Fiber 2.8 g, Protein 6.1 g, SaturatedFat 1.3 g, Sodium 6.4 mg, Sugar 22 g
PANALLETS / PANELLETS - LITTLE SWEET POTATO BREAD
Similar to mazapan with a slightly soft sweet potato filling, panellets, a traditional dessert of the All Saints holiday in the Catalan Countries, date back to the 18th century, when they were used as blessed food to share after some holy celebrations. From www.eatcatalunya.com, posted for ZWT 5.
Provided by ThatSouthernBelle
Categories Quick Breads
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Dice the sweet potato, and cook it in a pan of boiling water for 15 minutes, or until soft. Drain and leave to cool. Preheat the oven to 400°F Line one or two baking sheets with foil and grease well with butter.
- Put the cooled sweet potato in a food processor and process to make a smooth purée, then work in the egg yolk, ground almonds, sugar, lemon rind and vanilla essence to make a soft dough. Transfer the dough to a bowl and chill for 30 minutes.
- Spoon walnut-sized balls of dough on to the foil, spacing them about 2,5cm/1 in apart, then flatten them out slightly.
- Lightly beat the egg white and brush over the cakes. Sprinkle half the cakes with pine nuts, slightly less than 1 tbsp esach, and half with pistachio nuts. Sprinkle lightly with sugar and bake for 10 minutes, or until lightly browned. Leave to cool on the foil, then lift off with a metal spatula.
SWEET POTATO BREAD
Make and share this Sweet Potato Bread recipe from Food.com.
Provided by Food.com
Categories Breads
Time 2h15m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Roast sweet potatoes wrapped in foil for about an hour at 350F, or until soft.
- Scoop sweet potatoes and blend with milk, eggs, oil, vanilla.
- Mix all dry ingredients and whisk into potato mixture in three stages until smooth (being careful not to overwork the gluten).
- Bake at 325F for 60-75 minutes.
Nutrition Facts : Calories 3941, Fat 177.5, SaturatedFat 26.1, Cholesterol 380.5, Sodium 1938.7, Carbohydrate 549.2, Fiber 13.7, Sugar 333.6, Protein 41.6
SAVANNAH SWEET POTATO BREAD
A nice fall bread excellent spread with cream cheese or butter. Sort of on the idea of a pumpkin bread. This was a recipe from Lord & Taylor from quite a few years ago. They had a salute to Savannah Geeorgia and were serving miniatures of this bread at their store resturants. Our Local Paper snagged the recipe from their chef.
Provided by Steve P.
Categories < 4 Hours
Time 1h20m
Yield 1 8 inch loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, cream butter untill smooth. Add brown sugar, mixing until blended.
- Beat in eggs, one at a time.
- Blend in mashed sweet potatoes, nutmeg and allspice, mixing well.
- Add sifted flour alternately with milk, mixing until smooth. Fold in chopped pecans and grated orange rind.
- Transfer batter to a greased 8 1/2 x 4 1/2 x 2 5/8 inch loaf pan.
- Bake in a preheated 350-degree oven, 45 to 50 minutes, or until loaf springs back to touch and starts to leave sides of pan.
- Let cool in pan, on a rack for 10 minutes. Shake loaf loose and turn out onto a rack and cool completely before wrapping in foil to store.
- Slice and serve plain or with butter or softened cream cheese.
Nutrition Facts : Calories 210.3, Fat 8.3, SaturatedFat 3.1, Cholesterol 41.9, Sodium 322.7, Carbohydrate 30.3, Fiber 1.7, Sugar 10.7, Protein 4.1
CARIBBEAN SWEET POTATO BREAD
This recipe is compliments of the Louisianna Sweet Potato Commission and I first tasted it when a co-worker brought it in for a pot luck dinner. Weird approach, really good bread. If you can't find the marinade, use 1/4 cup pineapple juice and 1 teaspoon jerk seasoning.
Provided by mandabears
Categories Breads
Time 45m
Yield 2 loaves
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Spray 2 4x8 loaf pans with cooking spray.
- n a large bowl beat together the yams and eggs until fluffy.
- Stir in remaining ingredients and beat on medium speed for 2 minutes.
- Pour half of batter in each loaf pan.
- Bake for 35-40 minutes or until toothpick inserted in center of loaf comes out clean.
Nutrition Facts : Calories 1824.7, Fat 67.6, SaturatedFat 11.2, Cholesterol 428.2, Sodium 1858.8, Carbohydrate 279.9, Fiber 12.4, Sugar 130.4, Protein 27.6
SOUTHERN SWEET POTATO BREAD
Make and share this Southern Sweet Potato Bread recipe from Food.com.
Provided by Miss Annie
Categories Quick Breads
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325ºF.
- Grease BOTTOM only of an 8½x4½x2½-inch loaf pan.
- Stir together flour and spices in mixing bowl.
- With a spoon, stir in sugar, eggs, oil and milk; blend well.
- Stir in sweet potatoes, pecans and raisins.
- Pour batter into prepared pan.
- Bake 1 hour and 10 minutes or until toothpick inserted in center comes out clean.
- Cool in pan 15 minutes.
- Remove from pan and cool on wire rack.
- For easier slicing, wrap loaf and store overnight in a cool place.
- Bread mellows over time and will keep for several days.
- NOTE: If using all-purpose flour, sift 2 tsps baking powder and 1/4 tsp salt with the flour and spices.
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