Candied Yam Bread (Using Leftovers) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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The solution to those yummy leftover candied yams! I don't measure when I make candied yams so sometimes the leftovers have more liquid. If there is some liquid in the candied yams, I use that in place of some of the milk, making sure I get 1/2 cup of total liquid. If the liquid drained from the candied yams looks particularly buttery, I use it in place of some of the butter, making sure to get 1/2 cup total for the fat measurement. If there isn't much liquid I just use the measurements stated in the recipe. This makes a yummy bread! Ingredients:
2 -3 tablespoons cinnamon sugar, mixture |
1 cup candied yams, solids |
1/2 cup butter |
1/2 cup sugar (depending on how sweet the candied yams are you may want to add more sugar or use less, just to tast) |
2 eggs |
1/2 cup milk |
1 1/2 cups flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 tablespoon pumpkin pie spice (optional) |
1 teaspoon cinnamon (optional) |
1/2 cup chopped pecans |
1/2 cup chocolate chips |
Directions:
1. Preheat oven to 350°F.
2. Butter a loaf pan and dust with a cinnamon sugar mixture.
3. Sift the dry ingredients in a mixing bowl and set aside.
4. Cream together the yams and sugar until smooth.
5. Add butter; mix.
6. Add eggs; mix.
7. Add milk; mix.
8. Fold the dry ingredients into the wet ingredients.
9. Fold in nuts and/or chocolate chips if using.
10. Pour batter into prepared loaf pan.
11. Sprinkle top with more cinnamon sugar mixture.
12. Bake for 60 minutes.
13. Cool 10 minutes.
14. Remove from pan to wire rack to cool completely.
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