Sunday, December 12, 2010

Sweet Potato Bread / Muffins

Here’s how I modified because I didn't want to use the vegetable oil or as much fat. So I split the fat in half, used 1/4 cup of butter and a 1/4 cup of applesauce. I also doubled it after I modified it.  Below is just the single version. 

For the cooked and mashed sweet potatoes - some cooks bake the sweet potatoes then take the skin off. I find that entirely too labor instensive. I peeled the raw sweet potatoes (1-2) and then cut them in to 1 inch peices and boiled until soft, then used a hand mixer to mash.

When I doubled it, I used one loaf pan and one 12 muffin tin. If you are doubling, fill the muffin tins about 3/4 full THEN do the loaf pan so you are sure you have enough for the muffins and don't pour too much in to the loaf pan.  The muffins came out more dry than the loaf.  Both are great.  The kids love the muffin size.  Also on the loaf, in the last 12 minutes I poured about 2 Tbs of butter and sprinkled some cinnamon sugar over top.  

  • 1 1/2 cups white sugar  (used 1 c.)
  • ¼ cup unsalted butter
  • 2 eggs
  • 1 3/4 cups sifted all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/3 cup water
  •  ¼ cup applesauce
  • 1 cup cooked and mashed sweet potatoes
It also called for chopped pecans which I did not use.

  1. Combine sugar and butter; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg.
  2. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes, applesauce and chopped nuts (optional) 
  3. 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. (The muffins don't take as long - maybe 30-40 minutes!) Stick a toothpick in to test doneness. If it comes out clean they are done)


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