PECAN SWEET POTATO BREAD
Moist delicious way to use up excess sweet potatoes or yams after the holidays. This is so delicious that it disappeared within minutes. Wrap in aluminum foil to keep the moisture in. Ideally, refrigerate the loaves for 2 hours or more before serving; or can be frozen and served later. Just remove from freezer and allow to thaw while still covered at room temperature for about 4 hours before serving.
Provided by JENSGEMS
Categories Bread Quick Bread Recipes
Time 3h25m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
- Beat butter, white sugar, and brown sugar together in a bowl until smooth. Stir in sweet potatoes, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and cloves until well blended.
- Place all the baking mix in a large bowl; stir sweet potato mixture into baking mix until batter is just blended. Fold in pecans. Divide the batter evenly between the two loaf pans.
- Bake in the preheated oven until a knife inserted in the center of the loaves comes out clean, 60 to 70 minutes. Cool loaves in the pans for at least 5 minutes before removing to cool completely on a wire rack, at least 2 hours.
Nutrition Facts : Calories 411.4 calories, Carbohydrate 49.2 g, Cholesterol 85.3 mg, Fat 22.4 g, Fiber 1.6 g, Protein 6.1 g, SaturatedFat 10.2 g, Sodium 357.9 mg, Sugar 33 g
SWEET POTATO BREAD WITH PECANS
Steps:
- Preheat oven to 350 degrees F.
- Combine sugar, water, oil, eggs, and sweet potatoes and mix thoroughly. Add dry ingredients and mix to combine. Add pecans and mix well. Divide between 2 greased loaf pans and bake for 50 minutes. Cool in pan to room temperature.
PECAN AND SWEET POTATO BREAD
From Chowhound, By Amy Wisniewski This quick bread is light, spicy, and a great way to use up leftover roasted sweet potatoes.
Provided by Katzen
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-5-by-3-inch loaf pan with butter and flour; tap out excess.
- Combine flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a medium bowl and whisk to aerate and break up any lumps; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, mix sweet potato flesh, granulated sugar, and brown sugar on medium speed until well combined, about 1 minute. Add butter and mix on low speed until smooth. Add eggs one at a time, mixing until fully incorporated, then mix in vanilla.
- Stop the mixer and scrape down the sides of the bowl with a rubber spatula. On low speed add 1/2 of the flour mixture, then 1/4 cup of the milk. Repeat with remaining flour mixture and milk, mixing until just combined, about 1 minute. Remove the bowl from the mixer and fold in nuts.
- Pour the batter into the prepared pan and bake until a cake tester inserted in the center comes out clean, about 55 to 60 minutes. Let cool in the pan for 15 minutes, then turn out on a wire rack to cool completely. The bread will last covered for up to 5 days.
Nutrition Facts : Calories 390.4, Fat 18, SaturatedFat 8.4, Cholesterol 78.6, Sodium 753, Carbohydrate 52.8, Fiber 2.4, Sugar 29.1, Protein 5.8
SWEET POTATO BREAD I
A Southern delight with a 'more-ish' taste. One bite and you want more! This bread freezes well.
Provided by Mary E. Crain
Categories Bread Quick Bread Recipes
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 303.3 calories, Carbohydrate 43.2 g, Cholesterol 31 mg, Fat 13.5 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 1.8 g, Sodium 171.4 mg, Sugar 26.4 g
SWEET POTATO PECAN BREAD PUDDING
One glance at the title of this recipe and my heart went pitter-pat :) From North Carolina Sweet Potato Commission.
Provided by Pinay0618
Categories Dessert
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Pierce potatoes with a small knife or fork. Place on a baking sheet and roast in the oven until potatoes are soft when pierced, about 45 minutes.
- (Or, to microwave, pierce potatoes and place in a microwave-safe dish; microwave on high about 6 minutes per pound.) Do not overcook. Let cool. When cool enough to handle, peel potatoes then cut them into 1- to 1 1/2-inch pieces. There should be about 4 cups. Reserve 2 cups; mash remaining potato pieces with a large spoon or potato masher.
- In a large bowl, combine mashed sweetpotatoes, milk, cream, sugars, raisins, pecan pieces, butter, eggs, egg yolks, salt, cinnamon and ginger; mix well. Add reserved potato pieces and bread cubes; mix gently just until moistened.
- Pour into a buttered 11 x 7 x 2-inch baking pan. Cover with foil. Set a larger pan on middle rack of oven and place filled baking pan in it. Add enough hot water to larger pan to come halfway up the sides of the smaller pan.
- Bake in 350 degree F. oven until knife inserted in the center of pudding comes out clean, about 45 minutes. Remove foil and let top brown slightly, about 5 more minutes. Remove from water and cool to room temperature, or keep warm until ready to serve. Cut into squares; if desired, top each portion with a dollop of Maple Whipped Cream.
- In medium bowl, beat cream with an electric mixer on high speed until soft peaks form. (It helps to chill bowl and beater before whipping). Add syrup; whip until incorporated. Refrigerate until ready to serve or up to 1 hour.
Nutrition Facts : Calories 1231.1, Fat 65.9, SaturatedFat 35.5, Cholesterol 422.8, Sodium 1377.6, Carbohydrate 143.4, Fiber 6.5, Sugar 59, Protein 20.5
SWEET POTATO PECAN BREAD
I found this recipe in The Ultimate Bread Machine Cookbook. It has a sweet touch without all the sugar.
Provided by TishT
Categories Breads
Time 2h10m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Place all ingredients in machine as per your machines order and instruction.
- Push start.
- Use raisin bread cycle, adding fruit and nuts at beep.
SWEET POTATO PECAN BREAD (ABM)
300 Best Bread Machine Recipes 2 pound loaf. Canned yams are perfectly acceptable to use in this loaf. Make sure the mashed sweet potato is at room temperature.
Provided by dicentra
Categories Breads
Time 1h40m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Place all ingredients except pecans and raisins in machine in order recommended by the manufacturer. Select sweet cycle.
- Add pecans and raisins at the "add ingredient" signal.
Nutrition Facts : Calories 3080.9, Fat 86.3, SaturatedFat 10, Cholesterol 6, Sodium 4248.3, Carbohydrate 511.9, Fiber 30.1, Sugar 106.9, Protein 71.2
SWEET POTATO BREAD WITH CARAMEL AND ALEPPO-SPICED PECANS
Provided by Gerardo Gonzalez
Categories Bread Breakfast Bake Pecan Sweet Potato/Yam Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 portions, makes 1 small loaf
Number Of Ingredients 17
Steps:
- Preheat oven to 400°F minutes. Butter a 9-by-5-inch loaf pan. Pierce sweet potato several times with a fork and place on a rimmed baking sheet lined with foil. Bake until soft and cooked through, 50 to 60 minutes. Scoop out flesh into a blender or food processor; discard skin. Add milk and purée until smooth. Scrape the potato mixture into a medium bowl and return 1 1/3 cups of the mixture to the blender. Add eggs, oil, vanilla, and dark brown sugar and purée until smooth. Scrape into a large bowl.
- Lower the oven to 325°F. In a medium bowl, whisk the flour, salt, baking powder, and baking soda. Whisk the dry ingredients into the wet ingredients in three batches to avoid overworking the flour. Make sure batter is fully mixed.
- Pour batter into prepared loaf pan and place on a rimmed baking sheet. Bake in oven, rotating once, until a toothpick inserted into center comes out clean, 60 to 75 minutes. Let cool in pan on a wire rack for 2 hours.
- Run the dull side of a bread knife along the inner edges of the loaf pan. Unmold the bread and drizzle with caramel. Sprinkle with sea salt, Aleppo pepper, and pecans before serving.
SWEET POTATO PECAN BREAD
Make and share this Sweet Potato Pecan Bread recipe from Food.com.
Provided by southern chef in lo
Categories Breads
Time 1h
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F.
- Combine the sugar, water, oil, eggs, and sweet potatoes mix good.
- Add dry ingredients and mix to combine; add pecans and mix well.
- Divide the dough into 2 greased loaf pans.
- Bake at 350°F for 50 minutes.
- Cool in pans before removing.
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