Sweet potato puree left over in the fridge earlier this week meant I had to come up with a yummy way to “dispose” of the stuff. Like banana bread, this sweet potato bread is soft and moist, but it has a different flavor, since the sweet potato itself isn’t as “sweet” as the banana. I added some left over walnuts (crushed) and some dried cranberries to add more bite to the bread. Not too shabby, if I say so myself.
What you do, for 1 loaf:
Mix 1 C. of sweet potato puree with just a bit more than 1 C. of sugar, 1/3 C. water, 1/3 C. oil and 2 eggs. I had 2 left-over egg whites in the fridge, so I added them to the 2 whole eggs I used. Add roughly 1 1/2 C. flour, 1 tsp. baking soda, 1 tsp. salt, 1/3 tsp. cinnamon, a nice dash of nutmeg and ginger and 1/2 tsp. baking powder to the wet mix. Stir until combined. Your batter will be thick. Add nuts and fruit if using, then pour batter into a greased bread pan. Bake for about 45 minutes, depending on your oven.