My Sisters Sweet Potato Bread Recipes

Steps:

• Preheat oven to 325 degrees.
• In a large mixing bowl, combine sugar, oil, egg, sweet potatoes and vanilla.
• In a separate bowl, mix dry ingredients (except walnuts) together well and add to wet ingredients.
• Stir until just combined.
• Fold in walnuts.
• Pour into 2 standard loaf pans.
• Bake for 75 minutes or until thin knife inserted in center comes out clean.

Steps:

• Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts.
• Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour.

Steps:

• Preheat oven to 350.
• In a large bowl, combine flour, sugar, cinnamon, nutmeg, baking soda, baking powder and salt.
• Mix well.
• In a small bowl combine eggs, sweet potato, oil and water.
• Stir into dry ingredients until just moistened.
• Spoon into a greased and floured 9x5 loaf pan.
• Sprinkle vanilla sugar over the top.
• Bake at 350 for 50-60 mins or until toothpick inserted in comes out clean.
• Cool for 10 min before removing from pan to a wire rack.

Steps:

• Mix together the sweet potatoes with the butter and brown sugar.
• Add the molasses, buttermilk and eggs and mix well.
• Mix together the dry ingredients (cornmeal, flour and allspice) and combine with the sweet potato mixture.
• Add the vanilla extract, raisins and rum and mix well.
• Pour the batter into a 9"x9" baking pan and bake at 325°F for one (1) hour or until brown.

Steps:

• Scrub sweet potatoes, and cook in boiling water for 20 minutes, or until soft.
• Drain, reserving 1/4 cup liquid; set aside.
• Peel, and mash enough sweet potatoes to measure 2 cups; set aside to cool completely.
• Sift together next 5 ingredients in a large bowl; set aside.
• In another large bowl, combine by hand the mashed sweet potatoes, 1/4 cup liquid, sugar, eggs, and oil.
• (Batter will be lumpy.) Add flour mixture to sweet potato mixture, and stir just until moistened.
• (Batter will be stiff.) Fold in blueberries.
• Spoon mixture into 2 greased 11x7x4 loaf pans.
• Bake at 350F for 50-60 minutes, or until wooden toothpick inserted in centers comes out clean.
• Cool in pans for 10 minutes.
• Remove bread from pans, and let cool on wire racks.
• Note: You can also use canned or baked sweet potatoes.
• If using the latter, substitute 1/4 cup water for the sweet potato liquid.

Steps:

• Preheat oven to 325ºF.
• Grease BOTTOM only of an 8½x4½x2½-inch loaf pan.
• Stir together flour and spices in mixing bowl.
• With a spoon, stir in sugar, eggs, oil and milk; blend well.
• Stir in sweet potatoes, pecans and raisins.
• Pour batter into prepared pan.
• Bake 1 hour and 10 minutes or until toothpick inserted in center comes out clean.
• Cool in pan 15 minutes.
• Remove from pan and cool on wire rack.
• For easier slicing, wrap loaf and store overnight in a cool place.
• Bread mellows over time and will keep for several days.
• NOTE: If using all-purpose flour, sift 2 tsps baking powder and 1/4 tsp salt with the flour and spices.