Recipe: Sweet Potato Bread

One of the Thanksgiving sides seems to traditionally be a sweet potato dish. This year we boiled and mashed sweet potatoes instead of baking them and were left with quite some leftovers.

Since I made the mashed potatoes into gnocchi, I figured I'd change the sweet potatoes into something as well. The same evening after I made the gnocchi, I made sweet potato bread for the next day's breakfast.


There was apple sauce in the refrigerator which is a perfect replacement for oil in these mix and pour recipes to make it low fat. Try to use unsweetened apple sauce when replacing the oil in recipes otherwise your end result will be too sweet.


Ingredients

• 1 1/2 cup all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cinnamon
• 1 cup granulated sugar
• 1 cup chopped pecans
• 1/2 cup raisins
• 2 large eggs, beaten
• 1/2 cup unsweetened applesauce
• 4 tablespoons milk
• 1 cup cooked and mashed sweet potatoes

Directions

1. Preheat the oven to 325°F
   
2. Use a spray oil to grease a 9"x5"x3" loaf pan.
3. In a large bowl, mix the flour, baking powder, salt, and spices.
   
4. Stir in the sugar, pecans, and raisins.
5. In another bowl, combine the eggs, applesauce, milk, and mashed sweet potatoes. Mix well.
6. Add the sweet potato mixture to the flour mixture and mix with a large spoon until combined.
7. Pour batter into the prepared loaf pan and bake for 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean.
8. Allow to cool for 15 minutes and then remove from pan.