Sweet Potato-Yam Bread
This recipe for Sweet Potato/Yam Bread is the perfect way to use up any left overs you may have. Yams can be substituted for sweet potatoes and vice versa.
people/Makes one 9x5 inch loaf
unsalted butter, softened
plus a little more for greasing the pan
granulated sugar, divided into 1/4 cup and 3/8 cup
all purpose flour
of Sweet Potato Pecan Casserole or Candied Sweet Potatoes/Yam
Preheat oven to 350 degrees.
Butter a 9x5 inch loaf pan. In a small bowl, combine 1/4 cup of sugar with 1 tbsp. of ground cinnamon. Stir until well combined.
Sprinkle some of the Cinnamon/Sugar Mixture on top of the butter, reserve the rest for later.
In a medium bowl, stir together the flour, baking soda, salt, and 1 tsp. of ground cinnamon. Set aside.
Cream together the cup of sweet potatoes/yams and sugar until smooth.
Add the 1/2 cup of butter and mix.
Add the 2 eggs and mix. Add the milk and mix.
Fold the flour ingredients in with the sweet potato mixture.
Fold in pecans if desired.
Pour batter into the loaf pan.
Sprinkle the top with the rest of the Cinnamon/Sugar mixture.
Bake for 60 minutes. Let it cool for 10 minutes before serving.
Time Saving Tips:
*Make the Cinnamon/Sugar mixture a few days in advance. Store in an airtight container.
Recipe Source: Adapted from Food.com
Sweet Potato-Yam Bread https://cookingwithlibby.com/sweet-potato-yam-bread/