SWEET POTATO BREAD

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
4       eggs
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).

 Mash.

Mix sugar, eggs, oil, and applesauce in a large mixing bowl.  

Stir in orange juice and mashed potatoes.

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.