SWEET POTATO BREAD
Old Fashioned Sweet Potato Bread is delicious and comforting. This quick bread recipe can be made into 4 mini loaves or one large loaf.
Provided by Julie Clark
Categories Bread
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Spray a 9x5 loaf pan (or mini loaf pans) with cooking spray. Set aside.
- In a large mixing bowl, mash sweet potatoes in 2 tablespoons of liquid.
- Add sugar, water, oil, and eggs to mashed sweet potatoes and mix well.
- Add flour, baking soda, salt, nutmeg, cinnamon and allspice, and baking powder. Mix well.
- Stir in chopped pecans.
- Pour evenly into prepared pan(s). For the 9x5 pan, bake for 60-70 minutes or until toothpick inserted into center comes out clean.** The smaller loaves will take about 45 minutes to bake.
- Cool for 15 minutes in the pan. Turn out onto a wire rack to cool completely.
- Store in an airtight container.
Nutrition Facts : Calories 328 kcal, Carbohydrate 51 g, Protein 4 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 37 mg, Sodium 322 mg, Fiber 2 g, Sugar 27 g, ServingSize 1 serving
BLACK FOLKS SOUTHERN CANDIED YAMS
Candied yams are an old-fashioned African-American recipe. A sweet potato soul food side dish cooked to perfection in a cinnamon-brown sugar glaze.
Provided by Shaunda Necole
Categories Side Dish
Time 25m
Number Of Ingredients 13
Steps:
- Wash the sweet potatoes. (I like to use this vegetable scrubber HERE.)
- Peel and cut the sweet potatoes into thick round wedges.
- Then set them aside to soak in a bowl of cool water to prevent browning while you're preparing the candied yams syrup.
- Melt the butter in a medium-sized bowl in the microwave.
- Add the brown sugar, granulated sugar, cinnamon, nutmeg, maple syrup, ginger, ground clove, and vanilla extract to the melted butter.
- Mix the ingredients well to create the syrup glaze for the candied yams.
- Next, Drain the sweet potato rounds in a colander.
- Open the Instant Pot lid and add ½ a cup of water and the sweet potato rounds to the stainless-steel inner pot.
- Pour the syrup glaze over the sweet potatoes.
- Close the Instant Pot lid (make sure the valve is up - in the position for sealing) and pressure cook on high for 5 minutes.
- When the cooking time is finished, allow a natural pressure release for at least 5 minutes.
- To open the Instant Pot lid, move the valve to 'venting' and manually release any remaining pressure, if applicable.
- Optional - Open the Instant Pot lid and sprinkle the miniature marshmallows over the cooked, candied yams.
- With the lid placed not entirely on the Instant Pot (in a resting position, so it doesn't lock back into position on the pot) continue with the setting on 'keep warm.'
- After about 5 minutes, check to see if the marshmallows have melted.
- Once the marshmallows are melted, turn off the Instant Pot and transfer your Black folks' Southern candied yams recipe to a serving dish.
- Serve right away and enjoy!
Nutrition Facts : Calories 321 kcal, Carbohydrate 76 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 135 mg, Fiber 5 g, Sugar 45 g, UnsaturatedFat 2 g, ServingSize 1 serving
CANDIED YAM BREAD (USING LEFTOVERS)
The solution to those yummy leftover candied yams! I don't measure when I make candied yams so sometimes the leftovers have more liquid. If there is some liquid in the candied yams, I use that in place of some of the milk, making sure I get 1/2 cup of total liquid. If the liquid drained from the candied yams looks particularly buttery, I use it in place of some of the butter, making sure to get 1/2 cup total for the fat measurement. If there isn't much liquid I just use the measurements stated in the recipe. This makes a yummy bread!
Provided by HeathersKitchen
Categories Quick Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Butter a loaf pan and dust with a cinnamon sugar mixture.
- Sift the dry ingredients in a mixing bowl and set aside.
- Cream together the yams and sugar until smooth.
- Add butter; mix.
- Add eggs; mix.
- Add milk; mix.
- Fold the dry ingredients into the wet ingredients.
- Fold in nuts and/or chocolate chips if using.
- Pour batter into prepared loaf pan.
- Sprinkle top with more cinnamon sugar mixture.
- Bake for 60 minutes.
- Cool 10 minutes.
- Remove from pan to wire rack to cool completely.
THANKSGIVING LEFTOVER SWEET POTATO MUFFINS
A great way to use your leftover sweet potato casserole. Yummy and easy because you've already done most of the work. Gret for breakfast the next day or anytime you've got leftover sweet potatoes.
Provided by ivey_leigh
Categories Breakfast
Time 30m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Combine sweet potato casserole, egg, milk and cornbread mix.
- Let sit in bowl.
- Oil muffin pans and place in preheated oven for about 5 minutes.
- Remove muffin pan from oven and pour oil into batter.
- Stir in oil really well.
- Pour batter into muffin pan filling each one 1/2 of the way full.
- Bake for about 15-20 minutes.
- Enjoy.
Nutrition Facts : Calories 282.2, Fat 15, SaturatedFat 3, Cholesterol 34.6, Sodium 330.1, Carbohydrate 32.4, Fiber 3.3, Sugar 8.6, Protein 4.7
CANDIED FRUIT BREAD
This is a great bread for tea at Christmas time when you don't like to make fruitcake. It is an old recipe that belonged to my mother, and really good.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Yield 6
Number Of Ingredients 14
Steps:
- Grease an 8x5-inch loaf tin thoroughly. Preheat oven to 375 degrees F (190 degrees C).
- Beat eggs in a medium bowl. Add milk and melted butter; mix well.
- Sift together flour, baking powder, salt, and cinnamon into a large mixing bowl. Add sugar, prepared fruits and nuts, and mix well. Add egg mixture to fruit and nut mixture, stirring just enough to blend. Pour batter into the greased loaf tin. Let stand for 20 minutes.
- Place pan in center of oven on middle rack. Bake for 60 to 70 minutes. Turn out on wire rack, and allow to cool for several hours before slicing.
Nutrition Facts : Calories 482.4 calories, Carbohydrate 80.1 g, Cholesterol 80.5 mg, Fat 15 g, Fiber 3.2 g, Protein 9.8 g, SaturatedFat 5.3 g, Sodium 638.2 mg, Sugar 36.4 g
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- Preheat oven to 350F. Spray one 9-by-5-inch loaf pan (what I used), or two 8-by-4-inch loaf pans, or a 10-cup Bundt pan, or a muffin pan with floured cooking spray or grease and flour the pan(s); set aside.
- Peel the sweet potatoes and chop them into 1-inch sized chunks. Place chunks in a large, shallow microwave-safe bowl. Add 3 tablespoons water, cover with plastic wrap, and cook on high power for 15 to 17 minutes, or until potatoes are very fork-tender. Pour off any water. Mash sweet potatoes with a fork. Allow them to cool momentarily so you don't scramble the eggs.
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- Preheat oven to 375 F degrees and prepare 3 bread pans by greasing with shortening and lining with parchment paper. If making muffins line cupcake pan with muffin or cupcake papers or grease with shortening.
- In the bowl of a stand mixer with the paddle attachment or in a large bowl with a handheld mixer cream together the butter and shortening.
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- Sweet Potato Breakfast Pancakes. If you like pumpkin pancakes, wait until you try this sweet potato version. Lightly spiced with nutmeg, the fluffy flapjacks make a fabulous autumn breakfast or brunch treat with warm maple syrup drizzled over top.
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- Sweet Potato Pound Cake. Sweet potatoes and buttermilk go into the batter along with other baking ingredients to make this extra-tender bundt cake. Serve it to your book club, add a wedge to kids' school lunchboxes, or enjoy a slice with your afternoon cup of coffee.
- Mashed Sweet Potato Donuts. These wonderful doughnuts have a secret inside! Mashed sweet potatoes give the bakery-style treats a moist, dense texture, and a delicious flavor that is out of this world.
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