Monday, February 11, 2008

Small Batch Baking: Sweet Potato Tea Bread

I got the urge to bake on Saturday afternoon and decided to turn once again to my Small Batch Baking cookbook. I had a sweet potato in my cabinet that needed to be used so I decided to prepare this Sweet Potato Tea Bread. Yum! This tastes a lot like pumpkin bread (thanks, I guess, to the pumpkin pie spice) but you definitely have a hint of sweet potato as well. I really liked this - I ate the whole loaf myself :) I followed the recipe pretty closely except I doubled the pumpkin pie spice and added some cinnamon.
Sweet Potato Tea Bread

Unsalted butter, at room temperature, for greasing the pan
½ cup all purpose flour, plus more for flouring the pan
¼ cup baking soda
1/8 teaspoon salt
¼ teaspoon pumpkin pie spice (I used about ½ teaspoon plus a sprinkling of cinnamon)
¼ cup cold mashed sweet potato (about 1 small sweet potato baked, peeled and mashed)
¼ cup sugar
2 tablespoons vegetable oil
1 tablespoon buttermilk (I had no buttermilk so I used half and half)
½ teaspoon pure vanilla extract
1 medium egg

Place a rack in the center of the oven and preheat to 350. Lightly butter and flour a 5x3” loaf pan.
Place the flour, baking soda, salt and pumpkin pie spice in a mixing bowl and whisk to blend.
Place the sweet potatoes, sugar, oil, buttermilk, vanilla and egg in a small bowl and whisk to blend.
Add the sweet potato mixture to the flour mixture and stir until dry ingredients are just moistened.
Spoon batter into prepared pan and bake 26-30 minutes or until a toothpick inserted in the center comes out clean.
Cool bread in pan on a wire rack for 15 minutes, then remove the bread from the pan and cook completely. Serve warm or at room temperature.

1 comment:

Sarah said...

This looks really good! I love using sweet potatoes in recipes, but my boyfriend hates them, so I'll have to go your route & eat it all myself! :)