Honey Sweet Potato Or Pumpkin Bread Food

MY SISTER'S SWEET POTATO BREAD

Steps:

• Preheat oven to 325 degrees.
• In a large mixing bowl, combine sugar, oil, egg, sweet potatoes and vanilla.
• In a separate bowl, mix dry ingredients (except walnuts) together well and add to wet ingredients.
• Stir until just combined.
• Fold in walnuts.
• Pour into 2 standard loaf pans.
• Bake for 75 minutes or until thin knife inserted in center comes out clean.

ROASTED HONEY SWEET POTATOES

Steps:

• Preheat oven to 375°. Place potatoes in a large bowl. Whisk together honey, oil, salt, cinnamon and pepper; add to potatoes and toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast until tender, 45-50 minutes, stirring once.

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.

HONEY ROASTED SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Toss sweet potatoes, 1/2 cup honey, and olive oil together in a bowl until potatoes are completely coated. Spread potatoes out on a baking sheet and drizzle any remaining olive oil mixture over the top.
• Bake in the preheated oven until tender, 25 to 30 minutes. Cool on the baking sheet, 5 to 10 minutes; dust potatoes with cinnamon. Transfer sweet potatoes to plates and drizzle with remaining honey.

HONEY - SWEET POTATO (OR PUMPKIN) BREAD

Steps:

• Preheat oven to 375F; butter and flour two 9x5-inch loaf pans.
• In a large bowl, whisk together oil, honey (if you measure out the oil first, and then put honey in the oiled measuring cup, the honey will come out easier) eggs and sweet potato puree until creamy.
• In a small bowl, combine both flours, sugar, baking soda, salt and spices.
• In a measuring cup, combine buttermilk, balsamic vinegar and vanilla extract.
• Fold dry ingredients into sweet potato mixture, alternating with buttermilk; mix until just combined; if using pecans and/or raisins, toss them with 1 tblsp flour and fold them into the batter quickly; scrape batter into prepared loaf pans and bake for about 60 minutes, or until breads test done when toothpick is inserted into centre and comes out clean; if bread appears to be browning too quickly, tent loosely with some foil and continue baking (I did this about 1/2 an hour into baking).
• Cool in pan for 10 minutes before removing.
• Note: Like most quick breads (and cakes), this slices up best a day after baking- I couldn't wait!

FRUITY SWEET POTATO YEAST BREAD

Steps:

• In large mixer bowl, put water, yeast and honey. Let foam.
• Add malt syrup, sweet potatoes, butter, egg, salt, whole wheat flour, gluten, dry milk, potato flakes, cinnamon and nutmeg. Beat for about 10 minutes.
• Gradually mix in enough white flour to make a soft dough.
• Place into a greased bowl, turn to grease top. Cover and let raise until double, about 1 hour.
• Punch dough down and make 3 loaves. Place into greased loaf pans. Cover and let double.
• Bake in a preheated 370 degree oven 50 minutes or until 190-200 degrees when tested with instant read thermometer.
• Brush with butter and cover with towel.

HONEYED SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl, stir together the honey, butter and salt. Add the sweet potatoes, and stir to coat. Transfer to the prepared baking dish. Pour any liquid from the bowl over the potatoes.
• Cover, and bake for 30 minutes in the preheated oven, basting frequently.

BUCKWHEAT POTATO BREAD WITH CHILE HONEY

Steps:

• Note: do not use cold ingredients in this recipe.
• Place ingredients into your bread machine in the order suggested by your manufacturer.
• Operate machine on the regular, normal, or medium cycle (whichever your machine has).
• To prepare chile honey, heat honey, chili powder, cayenne and salt in a small saucepan.
• Stir for several minutes or until honey just starts to foam, then remove from heat.
• Stored cooled honey in an airtight container.
• Serve honey spread on slices of buckwheat potato bread, if desired.

SWEET POTATO SPICE BREAD

Steps:

• In a small bowl, combine the flour, baking powder, spices and salt. In another small bowl, whisk the egg, sweet potato, honey, oil and molasses. Stir into dry ingredients just until moistened. Fold in walnuts., Transfer to 2 greased 5-3/4x3x2-in. loaf pans. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

GOLDEN SWEET POTATO SPOON BREAD

Steps:

• Bake sweet potato in center of 325°F oven until tender, about 1 hour.
• Peel and puree until smooth; set aside.
• Butter a 12-cup shallow casserole.
• Heat milk, half and half, salt and sugar in a heavy saucepan over medium heat.
• When small bubbles appear around the edge, slowly whisk in cornmeal and flour, stirring constantly.
• Continue to stir as mixture cooks and thickens.
• When smooth and creamy, remove from heat and stir in butter until completely melted and combined.
• In a medium bowl, beat yolks and cream together until lightened in color.
• Gradually add to cornmeal mixture.
• Add 3/4 cup sweet potato puree.
• Add salt to taste, if desired.
• Recipe can be made ahead to this point.
• Preheat oven to 350°F.
• Beat egg whites and fold into cornmeal mixture.
• Spread into prepared dish.
• Bake until puffy, golden brown aand just set, about 30 to 35 minutes.
• Makes 12-14 servings.
• Enjoy!

INSTANT SWEET POTATO BREAD FOR THE BREAD MACHINE

Steps:

• Measuring carefully, place all ingredients in the order listed into your bread machine pan.
• Program your machine to the basic cycle and desired crust setting (medium is recommended). Use the 1-1/2 pound loaf size.
• Start the cycle on your bread machine.
• When complete, remove the bread pan from the bread machine and let cool for 15 minutes.
• Use a spatula to separate the top edges of the crust from the bread pan.
• Remove the bread loaf from the pan and let cool for an additional 15 minutes before serving.
• Serving Suggestion: You can serve the bread with a delicious homemade herb butter. To make, combine 1/2 cup softened butter and 1 tablespoon of your favorite chopped fresh herbs in a small bowl. The bread is also great toasted and used to make a peanut butter and jelly snadwich!

SWEET POTATO AND PESTO SLOW-COOKER BREAD

Steps:

• Dissolve yeast in warm cream. In a large bowl, combine egg, sweet potato puree, sugar, salt, nutmeg, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; roll into a 18x9-in. rectangle. Spread pesto to within 1 in. of edges; sprinkle with 1/2 cup Parmesan. Roll up jelly-roll style, starting with a long side; pinch seam and ends to seal., Using a sharp knife, cut roll lengthwise in half; carefully turn each half cut side up. Loosely twist strips around each other, keeping cut surfaces facing up. Shape into a coil; place on parchment. Transfer to a 6-qt. slow cooker; sprinkle with remaining 2 tablespoons Parmesan. Let rise until doubled, about 1 hour., Cook, covered, on low until bread is lightly browned, 3 to 3-1/2. Remove from slow cooker and cool slightly before slicing.