16 minutes ago
Saturday, October 30, 2010
I have been saving this recipe since last year from TW's blog, and now that it's sweet potato weather, it's time to try it.
This is more like a dense tea cake, and a gorgeous afternoon snack with coffee or tea.
Easy as sweet potato pie to make, the only pain is grating the sweet potatoes, but that's why food processor's were invented.
This would be a lovely addition to your Thanksgiving table.
Sweet Potato Walnut Bread (adapted from Culinary Types)
1 cup unbleached flour
1 cup whole wheat flour
2 cups sugar
2 teaspoons cinnamon
1 teaspoon baking powder
¾ cups vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 cups grated sweet potato
1 cup chopped walnuts
(I added 1/2 cup golden raisins)
Preheat oven to 350 degrees. Grease a 9-by-5-inch loaf pan. Sift flours, sugar, cinnamon, baking soda, baking powder and salt together in a mixing bowl. Combine oil, eggs, and vanilla in a separate bowl and mix well.
Stir grated sweet potatoes into wet mixture. Combine wet ingredients with flour mixture.
Stir in walnuts until just combined. Spread batter in loaf pan. Bake until wooden skewer inserted in center comes out dry, about 1 hour and 15 minutes. Let stand on a rack for 15 minutes. Use a sharp knife along the edges of the pan to release the bread and continue to cool (I line my loaf pan with parchment paper for easy lift out).
This was wonderful warm out of the oven, as well as for breakfast the next a.m.