Sweet Potato Bread Raw Food

SWEET POTATO BREAD

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.

ROASTED SWEET POTATO QUICK BREAD

Steps:

• Preheat the oven to 325 degrees F. Grease an 8-by-4-inch baking dish with cooking spray.
• Beat the butter and the sugar in an electric mixer fitted with the whisk attachment on medium speed until it becomes light and fluffy, 3 to 5 minutes. Add the egg and mix until blended. Remove the bowl from the mixer and use a rubber spatula to gently fold in the roasted sweet potato.
• Add the flour, salt, ginger, baking soda, baking powder, cloves, orange zest and 1 teaspoon cinnamon and fold gently until just combined. Do not overmix or the bread will become tough.
• Transfer the batter to the baking dish in an even layer and place in the center of the oven. Bake until a toothpick or small paring knife inserted in the center comes out clean, about 55 minutes. Shut off the oven and let the bread sit in the oven 5 minutes more. Remove from the oven and cool at least 30 minutes before unmolding.
• Unmold the bread onto a serving platter. Bring the honey to a simmer in a small saucepan over medium heat until it froths and turns amber-brown, 2 to 3 minutes. Remove the pan from the heat, then add the orange juice and remaining 1/2 teaspoon cinnamon. Return to the heat and simmer 30 seconds to combine. Pour carefully over the top of the cooled bread.

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.

SWEET POTATO "PASTA" WITH TANGY MARINARA: A RAW FOOD R

Steps:

• Place sun-dried tomatoes in warm water to start softening. Set aside. **Raw foodists take care not to use water hotter than 118 degrees.
• Choose to peel the sweet potato or leave the skin on (I leave it on). Shred into lengthy strips using the small side of a standard shredder or spiralizer. Set aside.
• Dry presoaked almonds (soak for 2-4 hours) with a paper towel. Place them in a blender or food processor and blend into a flour-like consistency. Add lemon juice, olive oil, and seasonings. Blend until mixed, adding a splash of water as necessary.
• Chop Roma and sun-dried tomatoes and add to the sauce base. Blend into a thick, creamy marinara sauce.
• Divide sweet potato noodles into two servings and top with tangy marinara sauce. Garnish with additional red pepper flakes if you wish.

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.

SOUTHERN SWEET POTATO BREAD

Steps:

• Preheat oven to 325ºF.
• Grease BOTTOM only of an 8½x4½x2½-inch loaf pan.
• Stir together flour and spices in mixing bowl.
• With a spoon, stir in sugar, eggs, oil and milk; blend well.
• Stir in sweet potatoes, pecans and raisins.
• Pour batter into prepared pan.
• Bake 1 hour and 10 minutes or until toothpick inserted in center comes out clean.
• Cool in pan 15 minutes.
• Remove from pan and cool on wire rack.
• For easier slicing, wrap loaf and store overnight in a cool place.
• Bread mellows over time and will keep for several days.
• NOTE: If using all-purpose flour, sift 2 tsps baking powder and 1/4 tsp salt with the flour and spices.

SWEET POTATO BREAD (RAW FOOD)

Steps:

• Combine all of the ingredients into a vitamixer and blend until smooth and well combined.
• Spread the mixture onto a dehydrator tray and set the temperature at 115 degrees.
• Leave it in the dehydrator for 15 hours and then break them apart and eat them with a favorite dish!