Simple Quintessential Cuisine

Sweet Potato Walnut Bread

As I was browsing my pantry for dinner this evening I came across a medium –sized sweet potato that was beginning to look like it had seen better days. With my quest to lessen waste my mind began wondering how I could use it. I immediately went to something sweet and landed on a loaf of bread. I knew I had some walnuts which I envisioned working really well in the bread. I will share that this bread was well worth the time! It is exceptionally moist and is the perfect complement to a cup of hot coffee!
You will need…

1 medium sized sweet potato, peeled    and cut into 1”cubes
1 C chopped walnuts
3 jumbo eggs
1 C oil
1 ½ C granulated sugar
¼ C sour cream
1 ½ tsp vanilla extract
2 C flour
2 tsp baking soda
1 tsp baking powder
¼ tsp table salt
1 tsp cinnamon
1/2 tsp ground ginger
½ tsp cardamom

Preheat oven to 350.  Generously grease a loaf pan ensuring the entire inside is covered and set aside.  In a medium bowl sift together flour, spices and salt and set aside.
Place cubed potatoes in a small sauce pan, cover with water and boil until completely soft. Drain the potatoes and place in large mixing bowl. Beat well on medium speed with a hand mixer.  With the mixer still running, pour in oil, mix well and add the eggs one at a time beating until thoroughly combined. Add the vanilla and sour cream and then slowly pour in sugar, mixing until completely incorporated.  Reduce the speed of your mixer to low and slowly pour in the flour mixture and then add nuts.  Pour the batter into your prepared loaf pan and place on middle rack of your oven and bake for 1 hour and 20 minutes or until a knife inserted into the middle of the loaf comes out clean.

When the bread is done, remove from the oven , cool for approximately 10 minutes, remove from the pan and finish cooling on the rack.
I like to slice and serve this bread with sweetened cream cheese but if you prefer butter will be equally as enjoyable!

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