Thanksgiving is only two days away and kitchens across the country are full of the sights, sounds, and smells of the holiday. In addition to the traditional turkey and dressing, corn and cranberry sauce, many tables will be graced with sweet potatoes, one of the darlings of the fall season.
The sweet potato is a versatile vegetable that can be enjoyed in both sweet and savory dishes. Though I love candied sweet potatoes, sweet potato pie, and sweet potato fries, I also enjoy sweet potato bread. It’s the perfect companion for a cup of herbal tea.
This recipe yields a beautiful, moist, well spiced loaf of bread, but you can also use the same recipe to make fabulous sweet potato muffins. These loaves and muffins also make wonderful gifts for family and friends. And, they’re the perfect way to fuel up before you head out to the early morning Black Friday sales!
Sweet Potato Bread
1/2 cup vegetable oil
1/2 cup applesauce
1 teaspoon vanilla extract
1 cup mashed sweet potatoes
1/2 cup orange juice
3 cups all-purpose flour
1 cup sugar
1 cup packed brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon baking powder
In a large mixing bowl, combine eggs, oil, applesauce and vanilla. Stir in sweet potatoes and orange peel; mix well. Combine the flour, sugars, salt, baking soda, cinnamon, nutmeg and baking powder; stir into sweet potato mixture just until combined.
Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Photo: Courtesy of Beppie K (Flickr)
© 2008, Andrea Thorpe. All rights reserved.