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. Vanilla Extract
1 Cup Turbinado Sugar
1/4 Cup Vermont Maple Sugar
2 Teaspoons Ground Mullling Spices
2 Tablespoons Seville Orange Peel
2 Tablespoons Sweet Shoppe Seasoning (Optional)
2 Cups All-Purpose Flour
1 Tsp. Baking Soda
1 Tsp. Baking Powder
1 Tsp. Vanilla Bean Sea Salt
1/2 Teaspoon Ground Tellicherry Peppercorns
1/2 Cup Chopped Pecans
This is one of our Signature recipes at MorningStar. It has a flavor profile similar to that of pumpkin bread, but this is one we can and do serve throughout the year, instead of just during the fall harvest. We love the brightness in flavor that the Seville Orange Peel adds, and the depth of flavor provided by the maple sugar. And for even more spectacular flavor, we sometimes add our Sweet Shoppe seasoning. Serve this anytime - for breakfast, lunch, or dinner. Or for an afternoon pic-me-up with a cup of coffee or tea. Or set aside for a day or two and use to make our Sweet Potato Bread Pudding. That one is sure to make you a culinary hero!
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 baking pans and bake according to instructions below.
Baking Times: 1 9”x5” loaf pan: 60-70 minutes; 3 Small Loaf Pans (5 ¾” x 3 ¼”): 40-45 minutes