On The Menu: Sweet Potato & Walnut Bread

Whether for breakfast, dessert or afternoon tea, this recipe is one of our new favorite crowd-pleasers for the holidays.
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Sweet potatoes are deliciously flavorful, overwhelmingly healthy and surprisingly versatile. You can mash them, dice them, sauté them or roast them...but baking with them might just bring out their very best qualities. We've cooked them up into a moist, sweet bread with the essence of cozy. Perfect for breakfast or a quiet afternoon holiday treat with family and friends, paired with coffee and tea.  



For the bread:
2 medium/large sweet potatoes
2 tablespoons olive oil
1/2 teaspoon Maldon Salt 
1 tablespoon dark brown sugar
1/2 cup  whole milk
2 eggs
3/4 cup vegetable oil
1 tablespoon vanilla extract
1.5 cups light brown sugar
2 cups cake flour
1/2 teaspoon salt
1/2 teaspoon ginger powder
1 teaspoon cinnamon
1.25 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup crushed raw walnuts

For the glaze:
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon cinnamon
1/2 teaspoon vanilla extract



1. Preheat the oven to 400 degrees, then wash, scrub and skin your sweet potatoes. Cut them into 1-inch cubes. Toss them with olive oil, dark brown sugar and Maldon Salt, then scatter them on a baking sheet lined with aluminum foil.  

2. Bake for 35-45 minutes, until soft. Remove them and lower the oven temperature to 325.

3. Puree the baked sweet potatoes in a blender. Add the milk, then puree again. Add the eggs, oil, vanilla and light brown sugar, and puree until smooth. Pour the mixture into a large mixing bowl.

4. In a separate, medium-sized bowl, combine the cake flour, salt, baking powder, baking soda, cinnamon, ginger and walnuts. Add the dry mixture to wet mixture and combine. The batter should seem doughy, but fully mixed. 

5. Pour the batter into a greased bread loaf pan, then bake for 60-70 minutes at 325. Let it cool for 1-2 hours. While it cools, whisk together all of the glaze ingredients. 

6. Drizzle the glaze over the plated sweet potato bread. Now, she's ready to EAT! 


p.s. What's for dinner? Try this classic lemon-sage roasted chicken.