Sweet Potato Bread

I mostly just tinker with other people's recipes, but this one is pretty much my own invention. I grew up in Florida and whine endlessly about the cold weather up here, but as soon as there's the slightest hint of a nip in the air, I start hankering for autumn foods -- and especially autumn baked goods.


Sweet Potato Bread

3/4 stick softened butter
1 cup white sugar
1 6-oz. container vanilla yoghurt (low-fat is fine)
1/2 cup brown sugar
2 tablespoons maple syrup
1 tablespoon vanilla
zest of one lemon (orange would also be good)
3 eggs
15-oz. can pureed sweet potato
3 1/4 cups flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons salt
1/2 teaspoon nutmeg
1/2 teaspoon cinammon
1/2 teaspoon ginger
1 1/2 cups dried fruit (I used a mix of golden raisins and cranberries)
1 cup walnuts or pecans, lightly toasted

Cream together butter, sugars, and syrup. Add yoghurt, vanilla, lemon zest, and eggs. Stir in sweet potato puree. In a separate bowl, stir together the flour, baking powder, baking soda, salt and spices. Mix the dry ingredients into the wet ingredients and fold in dried fruit and nuts. Bake in two greased loaf pans at 350 for 45-55 minutes. Makes two smallish loaves that will be rather dense and very moist.

This recipe is very loosely based on a Martha Stewart pumpkin bread recipe. I find that substituting vanilla or plain yoghurt for about half the butter called for is a good way to cut the fat without reducing the flavor or moisture of quick breads. I imagine one could substitute fresh pureed sweet potato or, of course, canned pumpkin.

For printable recipe, click here.