Sweet Potato Loaf Food

SWEET POTATO LOAF

Steps:

• In a large bowl, combine the first seven ingredients. Whisk together the sweet potatoes, eggs and oil. Add sugar; whisk until smooth. Stir into dry ingredients just until combined. Fold in walnuts and raisins (batter will be thick). Transfer to two greased 9x5-in. loaf pans. , Bake at 350 ° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks. , Meanwhile, for glaze, combine the confectioners' sugar, orange zest and enough orange juice to achieve desired consistency. Spread over warm loaves; sprinkle with walnuts.

SOUTHERN SWEET POTATO BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray. In large bowl, stir together flour, sugar, nutmeg and cinnamon.
• Add oil, milk and eggs; blend well. Stir in sweet potatoes, pecans and raisins until well mixed. Pour into pan.
• Bake 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

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.

SWEET POTATO CINNAMON BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, sweet potatoes, oil and milk until blended. Add to flour mixture; stir just until moistened. Fold in raisins and walnuts., Transfer to 4 greased 5-3/4x3x2-in. loaf pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool.

BAKED SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat.
• Wash and peel the sweet potatoes. Cut them into medium size pieces. Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with oregano, and salt and pepper (to taste).
• Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until soft.

ZUCCHINI AND SWEET POTATO LOAF

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 9 x 5 x 3 inch loaf pan.
• Sift flour, cinnamon, soda, baking powder, and salt.
• Beat sugar, oil, eggs, and vanilla extract in a large bowl.
• Mix in the grated vegetables.
• Combine the dry ingredients and nuts.
• Pour into prepared pan.
• Bake 70 minutes, or until tester comes away clean.
• Cool in the pan 20 minutes.
• Then invert onto cooling rack.
• When completely cooled wrap in foil, store at room temp.
• Nice moist loaf.
• Can be prepared the day before serving.

DETHBERT'S SWEET POTATO MEATLOAF

Steps:

• Mix ground beef, sweet potato, onion, and oats in a large mixing bowl.
• Beat eggs, salt, thyme, and pepper together in a small bowl. Add 3/4 cup ketchup, vegetable juice, Worcestershire sauce, 1 tablespoon prepared mustard, and mustard powder to the egg mixture; stir. Pour the egg mixture into the large mixing bowl; use your hands to mix together. Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease 2 8 1/2x4x3-inch glass bread pans.
• Divide meatloaf mixture into prepared bread pans.
• Bake meat loaves on center rack in preheated oven for 1 hour.
• Stir 3/4 cup ketchup, brown sugar, and 1 teaspoon prepared mustard together in a bowl; spread over the meatloaf.
• Divide ketchup mixture and spread over the loaves; continue baking for 15 minutes.

MEATLOAF WITH SWEET POTATOES

Steps:

• Mix ground beef, salt, egg, 1/2 cup cracker crumbs, onion, green pepper and tomato sauce. Shape into loaf and place in oblong baking dish.
• Bake 30 minutes in 350 degrees oven.
• Drain sweet potatoes and pour molasses over them.
• Roll each potato in crushed cracker crumbs.
• Arrange around meat loaf and place bacon on top of loaf.
• Return to oven and bake additional 20 to 30 minutes.

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 LOAF CAKE WITH DARK CHOCOLATE GANACHE

Steps:

• Place a rack in middle of oven and preheat to 400°. If using raw sweet potatoes, wrap in foil and roast on a parchment-lined baking sheet until tender (a knife should slide easily into flesh), 50-60 minutes.
• Unwrap sweet potatoes and let sit until cool enough to handle. Transfer to a small bowl. Using a potato masher or fork, smash until smooth. Measure out 1¼ cups (250 g) purée; save any extra for another use.
• Reduce oven temperature to 325°. Butter a 9x5" loaf pan or lightly coat with nonstick spray. Line pan with parchment paper, leaving overhang on long sides. Whisk flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves in a medium bowl.
• Whisk mashed sweet potato (homemade or canned), eggs, granulated sugar, zest, and vanilla extract in a large bowl until smooth. Gradually add oil, whisking constantly until completely incorporated. Using a rubber spatula, fold in dry ingredients in 2 batches, mixing just until combined after each addition. Scrape batter into prepared pan and smooth surface with an offset spatula.
• Bake cake until golden and a tester inserted into the center comes out clean, 75-90 minutes. Transfer cake to a wire rack and let cool in pan 15 minutes. Using parchment overhang, lift cake out of pan and onto rack. Remove parchment and let cake cool completely.
• Bring cream, butter, sugar, coffee, and salt to a simmer in a small saucepan over medium heat. Remove from heat, add chocolate and vanilla, and whisk until chocolate is melted and mixture is smooth. Let cool until thickened slightly, 40-60 minutes.
• Pour ganache over cake (it should flow over the sides) and, using a small offset spatula, smooth it evenly over surface. Chill cake until ganache is set, 20-30 minutes. Bring cake to room temperature before serving. Do ahead: Unglazed cake can be baked 3 days ahead. Store tightly wrapped at room temperature.