Sweet Potato Bread
- ¾ cup butter, softened
- 2¼ cups firmly packed brown sugar
- 1½ cups sweet potato puree or 1 medium-large sweet potato
- 2 eggs
- 2½ cups flour
- ¾ tsp. salt
- 1 tsp. ground nutmeg
- ¾ tsp. ground ginger
- 1½ tsp. baking soda
- 1 tbsp. ground cinnamon
- 1½ dashes ground cloves
- ½ cup water
Cut 1 medium-large sweet potato into 2-inch-long pieces, place in a small saucepan and cover with water. Can substitute canned sweet potatoes. Cook about 25 minutes before pureeing in a food processor. Preheat oven to 375°. Butter and flour pan or line with muffin papers. With a mixer, cream the butter and sugar until light and fluffy; stir in sweet potato puree and egg. Sift together flour, salt, nutmeg, ginger, baking soda, cinnamon and cloves. Stir half of the dry ingredients into creamed mixture; stir in water, then remaining dry ingredients. Bake until dry on top and a skewer inserted in center comes out clean. Can make either bread loaves or 12 muffins. Muffins take around 15 minutes to bake; bread will take 35 minutes, depending on the oven and pan size.
