This week, I'm going to begin by telling you that I am a failure. It is mid-February, and I have broken all of my New Year's resolutions. I'm going to blame it on my foot. After all, we always want to blame our bad habits on something.
I have been dealing with a foot issue for a couple of years. When I started walking in January, as part of my "better me" plan, the pain literally stopped me in my tracks. After finally seeing a doctor it turns out that I need surgery on my right foot. So, one resolution down.
To prepare for post-surgery, when I will be unable to cook, clean, or do laundry (woe is me), I started researching and preparing recipes. Along with this testing came tasting until finally two resolutions down, no more to go. The upside of this is I have great new recipes that I can't wait to share with you over the next few weeks. Excellent sweets, fabulous new main dishes and sides. These dishes will definitely find their way into my regular weekday line-up.
This sweet potato bread is moist and sweet with the perfect amount of warm cinnamon and nutmeg. It's even better a day or so after you bake it. The butter was amazing, but I have mostly had this bread without the butter for a fast, easy breakfast. I'm a big fan of coffee, and this sweet bread is great with a steaming cup!
Sweet Potato Bread with Pineapple Butter
- 1¾ c. all-purpose flour
- 1½ c. granulated sugar
- 2 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ½ tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- 2 eggs
- 1 c. mashed sweet potatoes
- ½ c. canola oil
- ⅓ c. buttermilk
- In a medium bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Whisk together and set aside.
- With an electric mixer beat sugar and canola oil until well blended. Add eggs, one at a time, beating well after each addition. Add the sweet potatoes and buttermilk and mix until incorporated. Slowly add the dry ingredients and mix by hand just until blended.
- Pour batter into a greased loaf pan and bake at 350°F for 50 to 60 minutes or until when tested with a toothpick the toothpick comes out clean.
- Cool on a wire rack until completely cool. Store in an airtight container.
- Serve with pineapple butter, if desired.
- ½ c. butter, softened
- 2 to 3 tbsp. powdered sugar
- 1 (8-oz.) can crushed pineapple, drained well
- Mix al ingredients with an electric mixer . Store in refrigerator.
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