Recipe by Jshelton
"One of my favorite recipes made by my grandmother and handed down to me. My Granny made this bread as a sweet treat, but it was great for breakfast."
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1 1/4 cups
1 2/3 cups
sifted self-rising flour
okay. haven't had a chance to actually taste it yet but i just finished glazing the bread. a few little annoyances i had with the recipe were: i could not get the butter and brown sugar to actually turn into a glaze as written so I added another tsp of butter; still no glaze action. then I added a small amount of water the pow! we have glaze. I stirred vigorously for about a minute until it started to caramelize, then poured it over the bread and added the pecan to the top. thought it would make it more visually attractive and it did.
I made muffins instead of bread and it was amazing they lasted two days. I also added just a dash of ginger, put walnuts and brown sugar(not melted) on top instead of the inside.
I have tried this recipe and it turned out very good. I made it into muffins (about 12-14 per recipe)that I baked 20 mins. Also since I can't eat the nuts, I substituted 1/3 cup of pumpkin seeds whole. The only issue I had was that there is 1/3 cup of water listed in recipe and not in instructions. So I omitted the water and found it worked fine. Oh, also I cut the sugar to 1 cup which also worked. I did not make the topping as I was looking for a simple "make it and bake it" recipe, but I'm sure it would be delicious. To add a final touch I sprinkled some pumpkin seeds on top once the batter was loaded into liners. I made two batches and I think 25 mins is a better cooking time as the first batch was a bit "pale." The cinnamon and nutmeg blended well with sweet potato and pumpkin seeds for an early fall treat! Give this one a try---but I would pull back the sugar because even at 1 cup I thought they were plenty sweet.
OK so I made this but made muffins rather than a loaf.
I made a few changes, I only used 1 cup of white sugar (we don't like things too sweet in our house)and it was plenty sweet enough but think I'll use half a cup of white and half a cup of brown sugar next time.
I also didn't add any pecans or make the topping.
I reduced the cooking time slightly, the muffins took about 20 mins at 375.
I made 24 muffins but they were pretty small so next time I think I'll probably do 16 - 18 larger muffins.
Everyone in my family loved them (especially the kids - even the picky one).
I only gave it 4 stars as I found cooking the potato a little time consuming - I will peel and boil next time as this only takes about 20mins as opposed to 1 hour in the oven and then having to wait for it to cool enough to peel.
I WILL be making this again.
My kids loved this!!!!
This was really good. I didn't do the glaze and pecan topping. I bet that would be great though.
* Percent Daily Values are based on a 2,000 calorie diet.
Granny's Sweet Potato Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 158
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