Sweetpotato and Blueberry Bread

 
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Check out this delicious sweetpotato bread! It will surely warm your belly on these chilly winter mornings!


Ingredients:

  • 3 medium to small sweetpotatoes or 2 large sweetpotatoes

  • 4 cups all-purpose flour

  • 2 Tablespoon baking powder

  • ½ teaspoon baking soda

  • 5 teaspoon ground cinnamon

  • ½ t ground nutmeg

  • 2 cup sugar

  • 2 eggs

  • ½ cup canola oil

  • 2 cup frozen blueberries, thawed

  • ½ cup ground walnuts, optional

Instructions:

  • Scrub sweetpotatoes, leaving skin on. Cook in boiling water for 20 minutes or until soft. Drain, reserving ¼ cup liquid, set aside. Place peeled sweetpotatoes in a large mixing bowl, mash and let cool completely. Scoop out 2 full cups and set aside.

  • Preheat oven to 350

  • Sift together flour, baking powder, baking soda, cinnamon, and nutmeg.

  • Mix together 2 cup sweetpotato puree, ¼ cup reserved liquid, sugar, eggs, and oil.

  • Add dry mixture to wet, incorporate blueberries, and nuts if using. Stir until just moistened.

  • Spoon mixture into 2 greased loaf pans (9x5x4)

  • Bake at 350 for 50-60 minutes, or until wooden toothpick inserted in center comes out clean.

  • Cool in pans for 10 minutes

  • Remove bread from pans and let cool on wire racks.

Serves 24

Recipe sourced from the NC Sweetpotato Commission.

 
RecipeMaggie StricklandSweet Potato, Breakfast