Sweet Potato Bread

OLYMPUS DIGITAL CAMERASweet Potato Bread

Some people like to collect stamps, some people like to collect trading cards.  Me?  I like to collect different types of pantry ingredients.  For example, I don’t have just one or two bottles of vinegar in my cupboard, I have well over a dozen different varieties of vinegar.   When it comes to throwing together a quick or an exotic meal, I have all my bases covered.  My pantry is chock full of wide range of ingredients that would make most discerning home cook squeal with delight.  However, I make it a point to avoid purchasing pre-made mixes or boxed dinners.  Finding a box of “Hamburger Helper” sitting in my cupboard is as likely as me becoming the next new swimsuit model for Sports Illustrated.  Just not happening…

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One of the random ingredients sitting on the pantry shelf was a little can of organic sweet potato puree.  I have to tell you that when I bought it puree, I had no idea what I was going to do with it.  I’ve never used canned sweet potato puree before, so I simply wanted to taste it and see how it compared to sweet potato puree made from scratch.

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I was surprised to find that the canned sweet potato puree tasted really good.  The sweet potato puree was creamy, sweet and is reminiscent of cooked pumpkin.  It also made a decent substitute for canned pumpkin and it saved me about an hours worth of time if I decided to prepare it myself.  With all that said, I still stand behind my opinion that fresh ingredients always tastes better than canned.  However, there is no shame in using a good quality canned ingredients.  I just did, and I was pleased with the results.

My easy to make Sweet Potato Bread is light, moist and has the wonderful flavors of cinnamon, nutmeg, cloves and ginger.  It’s great sliced for a quick breakfast on the go or as a snack with a warm cup of tea.  Enjoy!  Tessa

Ingredients:

  • 1 – 15 ounce can sweet potato puree
  • 1 cup canola oil
  • 4 eggs
  • 2/3 cup water
  • 1 tsp vanilla
  • 3 1/3 cups all purpose flour
  • 2 2/3 cups sugar
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 tsp cloves

Preheat your oven to 350 degrees Fahrenheit.  Lightly grease two 8 1/2 by 4 1/2 inch baking pans.  In a medium sized mixing bowl add the sweet potato puree, canola oil, eggs, water and vanilla.  Mix well.  In a separate large bowl, mix together the flour, sugar, baking soda, salt, baking powder, cinnamon, nutmeg, ginger and cloves.  Add wet ingredients to dry ingredients.  Mix well.  Divide mixture between the two baking pans.  Bake in oven for about 60 to 70 minutes or until a toothpick comes out clean.  Cool on wire racks, slice and serve.  Makes two loaves.

27 thoughts on “Sweet Potato Bread

  1. Raymund

    I love collecting as well and this recipe wil be in the collection, with sweet potatoes in the staple ingredient to most Filipinos this is definitely a keeper. BTW I will posting the morel recipe tonight :)

  2. skoraq cooks

    Ok Tessa, I officially agree for imprisonment in your pantry. Seriously ;-) And I so agree that fresh produce are always better than canned, when it comes to quality, but sometimes I also use canned food, since it is simply more convenient and since life can get pretty hectic sometimes why not to use something that makes food preparation a lot more quicker and easier. And the bread looks soooo delicious and soooo wonderfully moist. I can’t see the flavour but I’m sure it’s there :-) Since we have some problems with sweet potatoes in my location I guess I will simply replace sweet potato puree with pumpkin puree and I’m sooo baking this bread!

  3. mjskit

    Your pantry sounds a lot like mine. Bobby was in it the other day and commented that he didn’t know what have of its contents were. You can never have too many vinegars. :) I have 2 sweet potatoes in there right now, but no canned puree. I’m sure you wonderful bread would work great as well with homemade puree. It does look quite moist and very delicious!

    1. Tessa Post author

      Hey MJ! Having pantries like ours require high level organizational skills and inventory management. That’s some of the things that I tell myself when I try to justify the “hoard” :).

  4. Barbara Bamber | justasmidgen

    My pantry is quite overflowing with bottles and such. I purchase an ingredient for a recipe and the pantry just keeps growing, lol. Love the look for this bread and I happen to have some pumpkin puree.. I wonder if it would work?xx

    1. Tessa Post author

      Hey Smidge! Pumpkin would work so very well in this recipe. Sweet potato puree is so amazingly similar to pumpkin puree.

  5. sippitysup

    I buy sweet potato puree a lot. It’s fairly common in Latin markets here in LA. I have also noticed the organic has a much nicer color than the brand not marked organic. It can’t be added coloring (organic of course) can it? Nah…

  6. Sissi

    You cannot imagine how I recognise myself here… I am a pantry products’ collector too. It has tragical consequences (my kitchen and pantry are bursting with bottles, jars and cans). The bread looks fabulous and very original!

    1. Tessa Post author

      I was surprised at how good the canned puree was. However, if I had homemade on hand at the time, I would definitely would have used it first :)!.

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