SWEET POTATO AND PESTO SLOW-COOKER BREAD
I like to bake fresh bread, both as a way to offer my family a delicious accompaniment to dinner and just because I enjoy the process. Baking bread in the slow cooker allows you to achieve a tender, perfectly baked loaf without turning on the oven, especially helpful in the summer. -Shauna Havey, Roy, Utah
Provided by Taste of Home
Time 3h45m
Yield 1 loaf (12 slices).
Number Of Ingredients 10
Steps:
- Dissolve yeast in warm cream. In a large bowl, combine egg, sweet potato puree, sugar, salt, nutmeg, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; roll into a 18x9-in. rectangle. Spread pesto to within 1 in. of edges; sprinkle with 1/2 cup Parmesan. Roll up jelly-roll style, starting with a long side; pinch seam and ends to seal., Using a sharp knife, cut roll lengthwise in half; carefully turn each half cut side up. Loosely twist strips around each other, keeping cut surfaces facing up. Shape into a coil; place on parchment. Transfer to a 6-qt. slow cooker; sprinkle with remaining 2 tablespoons Parmesan. Let rise until doubled, about 1 hour., Cook, covered, on low until bread is lightly browned, 3 to 3-1/2. Remove from slow cooker and cool slightly before slicing.
Nutrition Facts : Calories 271 calories, Fat 10g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 464mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
HONEY - SWEET POTATO (OR PUMPKIN) BREAD
This delicious quick bread is just perfect with a cup of tea or coffee. Spicy, moist, not too sweet, great texture. Made up with some of the ingredients required for the challenging RSC 2004 Contest!
Provided by evelynathens
Categories Quick Breads
Time 1h40m
Yield 2 loaves
Number Of Ingredients 16
Steps:
- Preheat oven to 375F; butter and flour two 9x5-inch loaf pans.
- In a large bowl, whisk together oil, honey (if you measure out the oil first, and then put honey in the oiled measuring cup, the honey will come out easier) eggs and sweet potato puree until creamy.
- In a small bowl, combine both flours, sugar, baking soda, salt and spices.
- In a measuring cup, combine buttermilk, balsamic vinegar and vanilla extract.
- Fold dry ingredients into sweet potato mixture, alternating with buttermilk; mix until just combined; if using pecans and/or raisins, toss them with 1 tblsp flour and fold them into the batter quickly; scrape batter into prepared loaf pans and bake for about 60 minutes, or until breads test done when toothpick is inserted into centre and comes out clean; if bread appears to be browning too quickly, tent loosely with some foil and continue baking (I did this about 1/2 an hour into baking).
- Cool in pan for 10 minutes before removing.
- Note: Like most quick breads (and cakes), this slices up best a day after baking- I couldn't wait!
PUMPKIN SPICE SWEET POTATOES
These are not at all something I ate growing up and I really love watching the inner kid come out in almost everyone when they see the marshmallow topping come out of the woodwork. I love the brightness the red wine vinegar brings to the party. I also think the pecans are essential for crunch.
Provided by Alex Guarnaschelli
Categories side-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to the 450 degrees F.
- Cook the sweet potatoes: Place the sweet potatoes in the center of the oven and bake until tender when pierced with the tip of a knife, 1 to 1 1/2 hours. Let cool slPeel the potatoes and cut them crosswise into 1-inch-thick slices. Arrange them in an 8-by-12-inch baking dish and sprinkle with salt and pepper.
- Flavor the sweet potatoes: Meanwhile, in a medium pot, bring the sugar and 1/2 cup water to a simmer over medium heat. Stir in the vinegar and pumpkin pie spice and cook until syrupy, 5 to 8 minutes. Pour over the potatoes.
- Bake and serve: Toss the marshmallows with the melted butter in a large bowl, use a fine-mesh strainer to sprinkle them evenly with the cayenne and arrange them on the potatoes. Bake until the marshmallows puff and brown, 10 to 15 minutes. Set the oven to broil and broil the tops for 1 to 2 minutes. Sprinkle with the pecans.
SWEET POTATO, PUMPKIN AND APPLE PUREE
This mixture of sweet potatoes, savory pumpkin and tart apples is a variation on my sweet potato puree with apples. For the best flavor, I suggest you make it a day ahead.
Provided by Martha Rose Shulman
Categories easy, quick, side dish
Time 1h30m
Yield Makes six to eight servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees. Scrub sweet potatoes, and pierce in several places with a sharp knife. Pierce the apples in a few places. Line a baking sheet with foil, lightly oil the foil, and place the potatoes, pumpkin (cut side down) and apples on top. Bake the pumpkin and apples for 30 to 40 minutes, until a knife can easily be inserted right to the core of the apples (it's fine if the skin pops off the apples, or if they collapse) and the pumpkin is soft. Remove the pumpkin and apples from the oven. Continue to bake the sweet potatoes until thoroughly soft and beginning to ooze, 15 minutes or longer, depending on the size. Remove from the heat, and allow to cool until you can handle them easily.
- Turn the oven down to 350 degrees. Remove the skins from the potatoes and pumpkin. Peel and core the apples, and scrape off any apple flesh that adheres to the skin. Chop everything coarsely, and place in a food processor fitted with the steel blade. Puree until smooth. Add the remaining ingredients, and blend well. Transfer to a lightly buttered 2-quart baking dish.
- Heat the puree in the 350-degree oven for 20 minutes, or until steaming. Serve hot.
Nutrition Facts : @context http, Calories 138, UnsaturatedFat 1 gram, Carbohydrate 25 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 75 milligrams, Sugar 12 grams, TransFat 0 grams
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