On our way home from our Myrtle Beach trip way back in October, we bought about 40 lbs of sweet potatoes before we left North Carolina. I am storing them in our garage in a single layer in several cardboard boxes. The other day after going out in the garage, my husband told me I needed to do something with them. (He wants me to make a sweet potato pie, but so far I haven't gotten around to it. I will though.)
So when I saw this recipe for sweet potato bread from Katy at Food for a hungry soul, I decided to give it a try. It would use up 4 or 5 of the potatoes. That only leaves 50 + more to use. I did reduce the amount of sugar from Katy's recipe. She used 2 cups and that just seemed like a lot when the potatoes are already sweet. The reduced amount was fine for us. If it isn't for you, then use the full 2 cups. I also used a sugar/stevia blend to reduce the calories and amount of sugar in our diet.
SWEET POTATO BREAD
3 sweet potatoes, cooked (or enough to make 2 cups mashed)
3/4 cup sugar/stevia blend or 1-1/2 cup sugar
1/2 cup oil
1/2 cup applesauce
3/4 cup orange juice
3-1/2 cup flour
1-1/2 teaspoon salt
2 teaspoon baking powder
2 teaspoon cinnamon
2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon cloves
Cook the potatoes til done (microwave or peel, cube and boil).
Mix sugar, eggs, oil, and applesauce in a large mixing bowl.
Sift dry ingredients together in a large bowl.
Add to the potato mixture and stir just til combined, being careful not to overmix.
Divided the batter in two 9 x 5 - inch pans or four mini loaf pans that have been sprayed with cooking spray.
Bake in preheated 350 degree F oven til golden brown for 1 hour for larger loaves or 45 minutes for mini loaves. Test doneness by inserting a toothpick in the center of loaf. Toothpick should come out clean. Cook longer if necessary.
Cool and remove from pans to finish cooling on racks.