Sweet Potato Spice Loaf

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From BHG

This recipe calls for a whole sweet potato. This may cause some anxiety for those who know that sweet potatoes are often mixed up with yams in the supermarket - mislabeling one as the other is common.

Happily, yams are often sweeter than true sweet potatoes and have a higher moisture content, so they are a well-suited stand-in for this recipe.
3 eggs
1/2 cup buttermilk
2 cups all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground allspice
1/4 tsp ground nutmeg
3/4 cup butter, cut up
1 cup sugar
1 tsp vanilla
2 cups shredded fresh unpeeled sweet potato (about 10 oz)
1 recipe Clementine Peel
1. Let eggs and buttermilk stand at room temperature 30 minutes. Preheat oven to 350 degrees. Lightly coat 9x5x3-inch baking pan with nonstick cooking spray; coat lightly with flour. Set aside. In bowl, combine flour, baking powder, cinnamon, baking soda, salt, allspice, and nutmeg; set aside.
2. In large microwave-safe bowl, microcook butter on 10% power (low) for 1 1/2 to 2 1/2 minutes or until very soft but not melted, checking and rearranging if necessary every 30 seconds.
3. Add sugar; whisk until well combined. Add eggs, buttermilk, and vanilla; whisk until well mixed (mixture may look curdled). Add flour mixture. Whisk until combined. Fold in sweet potato. Spoon into prepared pan and spread evenly.
4. Bake 65-70 minutes or until top springs back when lightly touched and split in top appears dry. Cool on wire rack 10 minutes. Remove from pan. Cool completely, about 2 hours.
5. Clementine Peel: With vegetable peeler, remove strips of peel from one clementine or orange. In small microwave-safe bowl combine peel strips with 1/4 cup honey. Microcook on 100% power (high) 30-40 seconds or until warm. Cover. Let stand while cake cools.
Per serving:
312 cal
13g fat (8g sat fat)
84mg chol
254mg sodium
45g carbo
2g fiber
3g protein
Dish   Bread

Holly Seiferth

Member since Dec 2007

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