Here’s a recipe I made for a brunch menu that I borrowed from Kevin of Closet Cooking. I love sweet potatoes and figured this would be much like pumpkin bread, one of my favorites. With the indulgent pecan praline topping, you really can’t go wrong! The bread is deliciously moist and spicy. I really do recommend roasting the sweet potatoes. You can probably make this quicker by boiling or microwaving them, but roasting really brings out the flavor. I was out of honey, so I substituted maple syrup. The final bonus, this bread is absolutely lovely to look at. I sometimes get just as much joy out of plating my food as I do preparing and eating it, and this was a good example of that – I cut the bread down the middle the long way and then into even slices and arranged them perfectly on a long plate. It was gorgeous!Sweet Potato Bread
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup butter (room temperature)
3/4 cup brown sugar
1/4 cup honey
2 eggs (room temperature)
1/4 cup buttermilk
1 cups sweet potato (oven roasted until caramelized and mashed)
1/2 cup pecans (chopped)
1. Mix the flour, baking soda, salt, cinnamon and nutmeg in a bowl.
2. Cream the butter and brown sugar in another bowl.
3. Stir the honey, eggs, buttermilk and sweet potato into the butter and sugar.
4. Stir the sweet potato mixture into the flour mixture.
5. Stir in the pecans.
6. Pour the batter into a 9×5 inch greased loaf pan.
7. Bake in a preheated 350F oven until a tooth pick pushed into the center comes out clean, about 1 hour.
8. Pour the praline sauce on and and let cool.
3/4 tablespoon butter
1/4 cup brown sugar
1/2 cup pecans (roasted and chopped)
1 cups powered sugar
2 tablespoons water
1. Cook the butter and brown sugar in a sauce pan until caramelized, about 5 minutes.
2. Stir in the pecans.
3. Pour the mixture into a bowl and let cool.
4. Mix the powdered sugar into the water.
5. Break up the praline mixture.
6. Mix the praline and sugar water together.