November 6, 2017

Sweet Potato Bread

I always wanted to make a pumpkin or a sweet potato bread. Had some sweet potatoes lying for a few days now :-(, so gave this a try. This was my first try for making a bread with a sweet potato. The bread was different and I simply loved the texture. I enjoy it as a dessert :-)

The recipe is for a bread but I really feel that this came out like a cake. It was so moist and rich in texture. I tweaked the recipe a lot. I added less sugar, than the original recipe but still found it a bit sweet. Next time will reduce the sugar more. Next I added some chocolate chips on the go as was really not sure how the outcome will be, so thought chocolate chips might help :-).  Also In my next try I will try to make it with whole wheat flour and replace the egg with a vegan substitute so that It is healthy as well as vegan. I will also add some nuts to give it a crunch. I did not had the 'all spice powder', so did not add it and added fresh grated nutmeg. My house was smelling lovely with all that cinnamon and nutmeg.

I was so excited that forgot to take a pic of the whole loaf :D








Here goes the recipe:


Ingredients

  • 1/2 Cup Mashed Sweet Potatoes
  • 2 medium eggs
  • 1/2 Cup Vegetable Oil
  • 1/4 Cup Yogurt + 3 tablespoons of water to make it a buttermilk
  • 1 teaspoon vanilla extract
  • 1 3/4 cups All Purpose Flour
  • 1 Cup Granulated Sugar (In my next try will replace it to 3/4 cup Brown Sugar in total)
  • 1/8 Cup Brown Sugar 
  • 2 teaspoon Baking Soda
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ginger powder
  • 1 teaspoon fresh grated nutmeg ( or ground nutmeg)
  • 1/2 teaspoon ground cloves
  • 1/8 teaspoon salt

Preparation

  1. Steam or pressure cook the Sweet potatoes. I simply peeled, chopped into 1 inch cubes, washed it nicely and pressure cooked it to 2 whistles. One can even steam it in a microwave.
  2. Let it cool for 5-10 minutes and then in the mean time start with the next step.
  3. Preheat oven to 170 deg Celsius.  Grease a loaf pan, 9-by-5 inch. I grease it with cooking oil and flour it. I also add a parchment paper so that it easily pulls out. The pan size can be changed, cooking time will change accordingly.
  4. In a large bowl, add all the dry ingredients - flour, sugar, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Sift the flour, baking soda so that you do not have lumps. Give it a good mix.
  5. In another bowl, mash the sweet potatoes with the back of a fork.
  6. To this add eggs, oil, yogurt, water, vanilla and whisk. I simply used the fork and gave it a good whisk. 
  7. Pour the wet ingredients into the dry and mix gently (can use the fold technique) with the help of a spatula. Give it a good mix from the bottom, there might be a lot of mixture. Check to see that all is incorporated well and there are no dry mix in between. Do not overmix though.
  8. Pour the batter into prepared pan and smooth the top slightly with a spatula. Give it a tap and bake for 60 to 70 minutes. However keep a check at the end of 45 minutes, since oven temperatures and pan sizes vary.
  9. Insert a tooth pick or a knife to test it. It should come out clean. The loaf will be springy to the touch. 
  10. If the top is browning a lot, cover the pan with a foil. 
  11. Once done, remove it from the oven and let it sit in the pan for 10-15 minutes.
  12. Remove it on a wire rack and let it cool completely before cutting.
  13. Cut into pieces and Enjoy it with coffee or serve it as a dessert.


Storage:

1. I have simply cut it into pieces and stored the pieces in freezer in a zip lock. Just take a slice out , defrost and warm it and enjoy when needed.
2. It should keep good in fridge for 4-5 days (Shelf life may vary though) depending on the temperature.



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2 comments:

  1. We call them quick breads in the US! They are my favorite!! As are sweet potatoes! Although I have made many, many quick breads, I haven't tried sweet potato, fora reason I can not explain! I am going to give your recipe a try!

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