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 of the fun activities there. At over four dollars a loaf of sweet potato bread, it is not very economical to keep buying the sweet potato bread whenever we visited there. So I bought one of the postcards with the recipe on it so I can make it at 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 piece or the 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
- Preheat the oven to 375 degrees.
- Butter and flour pan or line with muffin papers.
- With a mixer, cream the butter and sugar until light and fluffy, stir in puree and egg.
- Sift together dry ingredients. Stir 1/2 into creamed mix.
- Stir in water, then remaining dry mix.
- Bake until dry on top and a skewer inserted in center comes out clean – serve warm!
- Muffins take about 20 minutes to bake. Bread will take 35 minutes, depending on 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.