Savannah Sweet Potato Bread Recipes

SAVANNAH SWEET POTATO BREAD

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.

SWEET POTATO BREAD I

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.

GRANNY'S SWEET POTATO BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Wrap sweet potato in aluminum foil.
• Bake sweet potato in the preheated oven until easily pierced with a fork, about 1 hour. Set aside to cool.
• Whisk white sugar and canola oil together in a bowl. Add eggs; mix well. Sift flour, cinnamon, and nutmeg into sugar mixture. Slowly whisk water into flour-sugar mixture until incorporated.
• Peel sweet potato; mash into the batter. Fold in 1/2 cup chopped pecans.
• Reduce oven temperature to 320 degrees F (160 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.
• Heat brown sugar and butter in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Add 1/2 cup chopped pecans and stir to combine. Remove from heat. Pour glaze over bread.

CARIBBEAN SWEET POTATO BREAD

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.

SWEET POTATO BREAD

Steps:

• Peel and dice the potatoes, then boil them for about 15 minutes or until tender. Drain, and then mash thoroughly. Leave to cool.
• Sift the flour and salt into a bowl, then add the yeast, caraway seeds and black pepper.
• Add the sweet potato and rub it in well.
• Add enough water to make a soft dough, and knead until smooth and elastic.
• Leave the dough in a warm place until doubled in size (1-2 hours).
• Knock back the dough on a floured surface and knead again briefly. Place in a greased loaf tin and leave to rise again for another 30 minutes.
• Preheat the oven to 200C/400F/ gas mark 6 and bake the loaf for 30-35 minutes until the bread is risen, golden brown and sounds hollow when tapped underneath.

FAT FREE, DAIRY FREE AND DELICIOUS SWEET POTATO BREAD

Steps:

• Stir together flour, salt, baking soda and sugars.
• Into a larger bowl wisk sweet potato, appleasuce, maple syrup, and extracts.
• Combine flour mixture into sweet potato mixtue and mix.
• Bake in sprayed loaf pan for 60 min at 350 or until toothpick comes out clean.

SWEET POTATO BREAD

Steps:

• In a bowl, combine sugar, eggs, sweet potatoes and vanilla; mix well. Combine flour, baking powder, nutmeg, allspice cinnamon, salt and baking soda; stir into potato mixture. Fold in nuts if desired. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 1 hour or until bread tests done. Cool in pans 10 minutes before removing to a wire rack to cool completely.

BLUEBERRY-SWEET POTATO BREAD

Steps:

• Scrub sweet potatoes, and cook in boiling water for 20 minutes, or until soft.
• Drain, reserving 1/4 cup liquid; set aside.
• Peel, and mash enough sweet potatoes to measure 2 cups; set aside to cool completely.
• Sift together next 5 ingredients in a large bowl; set aside.
• In another large bowl, combine by hand the mashed sweet potatoes, 1/4 cup liquid, sugar, eggs, and oil.
• (Batter will be lumpy.) Add flour mixture to sweet potato mixture, and stir just until moistened.
• (Batter will be stiff.) Fold in blueberries.
• Spoon mixture into 2 greased 11x7x4 loaf pans.
• Bake at 350F for 50-60 minutes, or until wooden toothpick inserted in centers comes out clean.
• Cool in pans for 10 minutes.
• Remove bread from pans, and let cool on wire racks.
• Note: You can also use canned or baked sweet potatoes.
• If using the latter, substitute 1/4 cup water for the sweet potato liquid.

SWEET POTATO BREAD

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.