Maple Orange Sweet Potato Bread
Yield: 1 Loaf
2 Medium Sweet Potatoes
8 Tbsp (1 stick) Unsalted Butter, Room Temperature
2 Large Eggs
1/4 Cup Milk
1 Tsp. Pecan or Vanilla Extract
1 Cup Turbinado Sugar
¼ Cup Vermont Maple Sugar
2 Tablespoons Seville Orange Peel
2 Cups All-Purpose Flour
1 Tsp. Baking Soda
1 Tsp. Baking Powder
1 Teaspoon Vanilla Bean Salt
1/2 Teaspoon Ground Pink Peppercorns
½ Cup Chopped Pecans
This recipe – and the Sweet Potato Bread Pudding Recipe that is derived from it – are the essence of the Signature recipes we have developed at MorningStar. Guests at the farm have come to look forward to them two or three times a year. But beware! Once you try this, you may never be satisfied with plain old pumpkin or banana bread again!
Preheat oven to 350 degrees. Peel sweet potatoes. Cut into 2” pieces and place in medium saucepan. Add pinch of salt, cover with cold water, and heat to boiling. Cook over high heat until tender, 15-20 minutes. Remove from heat, drain, and cool.
Mash potatoes in a large mixing bowl. Cream potatoes together with butter, eggs, milk, extract and sugars.
In a separate bowl, combine orange powder, flour, baking soda, baking powder, and salt. Using a whisk, mix together. Add sweet potato mixture to dry ingredients and mix thoroughly. Spoon
Into a prepared 9”x5” loaf pan and bake for 60-70 minutes.