I've been skimming through sweet potato dessert recipes and I've noticed something in the reviews. Some say a recipe is entirely too sweet, others say just fine, and yet others say its not sweet enough. At first I thought well that's opinions for you. But after making the batter for this bread and cutting the sugar in half, its still very sweet. I can't imagine how sweet it would've been if I used all the sugar! That being said, I think it takes experience when working with vegetables that can have a varying degree of sweetness (or any variance for that matter). I used the same potatoes for potato wedges and found them entirely too sweet. So beware! Take into consideration your specific potato. Other than that, its a good recipe. Also, if you want whole grain goodness but not the harsh taste and texture, use whole grain pastry flour or whole grain white flour. They are more delicate versions of the normal wheat grain but all the nutrition.
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