Day: October 5, 2010

One of our favorite places is Young’s Dairy.  We love their ice cream, lunch items, and their sweet potato bread.  We also love feeding the goats, petting the animals, and all the fun activities there.  At over four dollars a loaf of sweet potato bread, it is not very economical to keep buying sweet potato bread whenever we visit there.  So I bought one of the postcards with the recipe to make it home.  When I made the muffins, the boys decided they were delicious and were like the ones from Young’s Dairy.

Edited to add:  My boys will fight over who gets the biggest or last piece when they have this bread.  They absolutely love it!

Stars of the recipe:

• 3/4 c. butter softened (1 and 1/2 sticks)
• 2 1/4 c. firmly packed brown sugar
• 1 1/2 c. sweet potato puree (I used pumpkin puree instead.)
• 2 eggs
• 2 1/2 c. flour
• 3/4 tsp. salt
• 3/4 tsp. ground nutmeg
• 3/4 tsp. ground ginger
• 1 and 1/2 tsp. baking soda
• 1 Tbsp. ground cinnamon
• 1 and 1/2 dashes of ground cloves
• 1/2 c. water

Steps:

1. Preheat the oven to 375 degrees.
2. Butter and flour pan or line with muffin papers.
3. Cream the butter and sugar until light and fluffy with a mixer, and stir in puree and egg.
4. Sift together dry ingredients.  Stir 1/2 into creamed mix.
5. Stir in water, then remaining dry mix.
6. Bake until dry on top and a skewer inserted in the center comes out clean – serve warm!
7. Muffins take about 20 minutes to bake.  Bread will take 35 minutes, depending on the pan size.

The recipe says it would make 1 loaf of bread or 12 muffins.  I ended up making 12 muffins and 3 mini loaves.

For great recipes, visit Colleen’s Kitchen Recipe Swap, Tempt My Tummy Tuesdays, Ingredient Spotlight, and Potluck Sundays.

Printable Recipe Card