A bread made out of potato

I have been sparing this formula since a year ago from TW's blog, and since it's sweet potato climate, it's an ideal opportunity to attempt it.

This is increasingly similar to a thick tea cake, and a perfect evening nibble with espresso or tea.

Simple as sweet potato pie to make, the main torment is grinding the sweet potatoes, yet that is the reason sustenance processor's were concocted.

This would be a flawless expansion 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
pinch salt
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 awesome warm out of the broiler, just as for breakfast the following a.m.

Appreciate