Southern Sweet Potato Bread

Photo by Cecelia H.
Adapted from deepsouthdishcom

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

Loaves

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Adapted from deepsouthdishcom

Ingredients

  • 1

    cup of raisins

  • 1

    (29 ounce) can of sweet potatoes in syrup, drained and mashed

  • 1/2

    cup of light brown sugar, packed

  • 1/2

    cup of granulated sugar

  • 2/3

    cup of orange juice

  • 1

    cup of milk

  • 2

    large eggs, beaten

  • 1/2

    cup (1 stick) of butter, melted and cooled

  • 4

    cups of self rising flour

  • 1

    teaspoon of baking soda

  • 1-1/2

    teaspoons of cinnamon

  • Grating of nutmeg, to taste

  • 3/4

    cup of chopped pecans

  • Crumble Topping:

  • 2

    tablespoons of cold butter, cut into small pieces

  • 3

    tablespoons all purpose flour

  • 1/4

    cup packed light brown sugar

  • 1/4

    cup quick cooking oats

  • 1/4

    cup of chopped pecans

  • Whipped Honey Butter:

  • 2

    sticks butter, softened

  • 1/2

    cup honey

Directions

Place raisins into a saucepan and cover with water. Bring to a boil, reduce heat and simmer until plump; drain and set aside. Preheat oven to 325 degrees F. Spray two 9 x 5 inch loaf pans with Baker's Joy cooking spray and set aside. In a large bowl, mix together the mashed sweet potatoes, brown sugar, granulated sugar, orange juice, milk, eggs and cooled melted butter. Sift the flour, baking soda, cinnamon and grated nutmeg into a bowl, add the nuts and raisins and toss to coat them. Add the dry mixture to the wet, and blend together. Spoon evenly into the two prepared loaf pans and add the topping. Bake at 325 degrees F for about 55 minutes to 1 hour, or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a cooling rack for about 15 minutes, then turn out, taking care not to knock off the topping, and allow to cool completely on the rack. Serve with honey butter. Makes 2 loaves. Crumble Topping: Crumble the butter into the flour, add in the brown sugar, oats and pecans. Sprinkle evenly on top of the batter of both loaves and lightly pat it into the batter. Bake as noted above. Whipped Honey Butter: Combine butter and honey. Beat until light and fluffy. Refrigerate.

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