(23 votes, average: 3.57 out of 5)
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I saw a few extra Beauregard sweet potatoes hanging out it my make-shift potato cabinet and I had this great idea to make a sweet potato quick bread. Alas, I opened the cupboard, saw a can of pureed sweet potato that I picked up in November at my fantastic local healthy food grocery – Earth Fare – and decided that my quick bread would be truly quick… no North Carolina sweet potatoes. Maybe next time…
This recipe is super quick, super easy, and you can easily find canned pureed sweet potatoes at your local grocery store. Eat it hot out of the oven plain or with some fresh, home-made butter!
Ingredients:
1 cup brown sugar
1/3 cup orange juice
1/3 cup canola oil
2 eggs
1 can pureed sweet potatoes
1 1/2 cups (6 ounces or 170g)Better Batter gluten free flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spices
1 cup pecans
Directions:
Combine first five ingredients in a stand mixer. Combine dry ingredients separately and add gradually to the sweet potato mixture. Stir in chopped pecans. Pour into a large loaf pan and cook at 350 degrees for an hour. This bread is very dense – I definitely needed the full hour and I probably could have gone over a few minutes and it would have been fine.
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