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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 8 |
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delicious lemony sweet potato bread. perfect for holidays, but good any day! Ingredients:
2 medium orange-fleshed sweet potatoes (about 1 1/2 pounds) |
8 tbsp (1 stick) butter, at room temperature |
1 cup sugar |
2 large eggs, at room temperature |
1/2 cup evaporated milk |
1/2 tsp vanilla extract |
grated zest of 1/2 lemon or 1/8 tsp lemon extract |
2 cups all-purpose flour |
1 tsp baking soda |
1/4 tsp salt |
Directions:
1. Preheat oven to 350. Butter and flour 9x5x3-inch loaf pan, tapping out excess flour
2. Bring a large saucepan of lightly salted water to a boil over high heat.
3. add the sweet potatoes and cook until tender, about 25 minutes. Drain and rinse under cold water until easy to handle.
4. Peel the sweet potatoes, place in medium bowl and mash well.
5. Measure 1 cup mashed sweet potatoes, save the remaining for another purpose.
6. In large bowl, using hand-held electric mixer on high speed, beat the butter and sugar until combined, about 1 minute.
7. One at a time, beat in the eggs.
8. Beat in the sweet potatoes, evap milk, vanilla, and lemon zest or extract.
9. In medium bowl, mix the flour, baking soda, and salt.
10. With the mixer on low speed, gradually beat the flour mixture into the sweet potato mixture, scraping down the sides of bowl with a rubber spatula.
11. Spread evenly in prepared pan.
12. Bake until top springs back when lightly pressed and a toothpick inserted in the center comes out clean, about 1 hour, 15 minutes.
13. Cool for 10 minutes on wire rack, turn right side up, cool completely.
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