PICTURED: ANDREW BUI; CULINARY STYLING: BROOKE CAISON
When the temperature drops, the days are short and a cozy atmosphere is called for, one fall treat is better than the rest: sweet potato bread. This is proof that the sweet potato can smack the pumpkin right on the candy table in the fall. Need to convince? Try our Sweet Potato Pie, Sweet Potato Cake and Sweet Potato Cookies. (Not that we have anything against pumpkin pie, of course.) We also like to serve slices of this sweet potato bread for breakfast with steaming cups of apple cider. or the perfect latte.
The sweet potato bread is drizzled with a thick, spiced to perfection glaze with cinnamon, ginger, nutmeg, allspice and cloves (although you can substitute 1 tbsp of pumpkin pie spice as a shortcut). There’s only a cup of sugar to keep the taste sweet enough without going into super decadent dessert territory. Raisins and pecans are the suggested mixes, but any number of ingredients would taste great folded into the batter. Try chopped dates and coconut for a twist, or chocolate chips and hazelnuts for a sweeter version. Although drizzling on top is optional, it is highly recommended.
You will need cooked sweet potatoes for the recipe (or you can use canned). Here’s how to bake a sweet potato or microwave it for your bread.
Freeze unglazed bread for up to 3 months, then thaw and glaze before serving.
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Yields:
8 – 12
portions
Preparation time:
0
hours
15
minutes
Total time:
3
hours
15
minutes
Loaf
mashed sweet potatoes (from canned sweet potatoes or a 10 oz cooked sweet potato)
all purpose flour
Trim
4 to 6 tbsp. whole milk, plus more as needed
chopped pecans, toasted
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- Preheat the oven to 350°. Coat a 9” x 5” loaf pan with nonstick spray.
- Make the bread: In a large bowl, whisk together eggs, sour cream and sugar until combined. Stir in sweet potato, cinnamon, ginger, nutmeg, allspice, cloves and salt. Whisk in oil.
- Use a rubber spatula to stir in the flour and baking powder until just combined. Stir in pecans and raisins.
- Transfer the dough to the prepared loaf pan. Bake until a toothpick inserted in the center comes out clean, 60 to 70 minutes. Place on wire rack and cool completely in pan.
- Make the filling: In a small bowl, whisk together the powdered sugar and 4 teaspoons of the milk. Add up to 2 teaspoons more milk until the frosting is barely runny.
- Remove the bread from the pan and transfer it to a cutting board. Spread the frosting all over the top of the bread, letting it drip down the sides. Sprinkle toasted pecans on top. Slice and serve immediately.
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PICTURED: ANDREW BUI; CULINARY STYLING: BROOKE CAISON
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