Remember this monster sweet potato?
Well, this sweet potato was still going strong stored in our basement a month ago. I used up every other sweet potato and kept dreading trying to use this HUGE thing up! I finally decided to cut a portion off, slice it up and bake it with olive oil, rosemary, salt and pepper...like I had done with most of the rest of them. It turns out that HUGE sweet potatoes have NO flavor and I knew we wouldn't be having it with any more meals...but I could boil it up and bake with it!
These are the recipes I tried, minus one that I messed up...those brownies tasted like what I would think dark chocolate play-doh would taste like...edible, but I wouldn't recommend them! LOL! Thankfully these recipes turned out DELICIOUS! I highly recommend making them soon! :-)
Sweet Potato Bread:
1 1/2 cups white sugar
1/2 cup vegetable oil
1 3/4 cups sifted all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup water
1 cup cooked and mashed sweet
1/2 cup chopped pecans (I didn't use these.)
1.Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts.
2.Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour.
This recipe for Sweet Potato Bread was found on allrecipes.com
1 large or 2 medium sweet potatoes
1/3 cup buttermilk
2 tablespoons raw honey
2 cups all-purpose flour, plus extra for rolling
1 tablespoon baking powder
1 teaspoon salt
5 tablespoons cold unsalted butter, cut into small cubes
1 tablespoon melted butter
Peel the sweet potatoes and cut into 1″ pieces. Place the sweet potato in a saucepan and cover with water. Bring to a boil over medium-high heat and continue to boil until potatoes are soft, approximately 25 minutes. Drain the water and purée the potato either by mashing, ricing, or placing in a food processor and pulsing until smooth.
Measure out 3/4 cup of sweet potato purée and chill in the refrigerator. The remaining sweet potato mash can be saved for alternate uses or frozen for biscuits at a later date.
Preheat oven to 425º F. Mix the 3/4 cup sweet potato purée with the buttermilk and honey. Set aside.
In a large bowl, combine the flour, baking powder, and the salt, stirring to mix. Add the butter. Using a pastry blender, cut the butter into the flour until crumbly. Incorporate the sweet potato mixture until a soft dough is formed.
Turn the dough out onto a lightly floured surface and knead it lightly. Roll the dough 1″ thick. Using a 2″ biscuit cutter, cut out rounds, as close together as possible. Place the rounds on a baking sheet. Brush the tops lightly with the melted butter.
Bake for 10-12 minutes until tops are just turning a golden brown along the edges. Remove from oven. Serve warm with extra butter and honey, if desired.
Makes 12-14 biscuits.
This recipe was found on Food For My Family
I linked up at Delicious Dish Tuesday and What's Cooking Wednesday: