Sweet Potato Tea Bread
Author: 
Recipe type: Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 15 slices
 
A moist and delicious bread made with leftover sweet potato casserole is perfect with tea or coffee.
Ingredients
  • ¾ cup/110g spelt flour
  • ¾ cup/110g whole wheat pastry flour
  • 2¼ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon, ground
  • 2 cups/455g sweet potato casserole
  • 2 eggs
  • ¼ cup/59ml oil
  • ½ cup/100g brown sugar
  • 2 teaspoons vanilla
  • ¼-½ cup/59-118ml milk
Instructions
  1. Preheat the oven to 375F/180C
  2. Grease or line with paper a medium size loaf pan.
  3. Mix the flours, baking powder, salt and cinnamon together in a bowl.
  4. In another large bowl, add the leftover sweet potato casserole.
  5. Mix in the brown sugar, the eggs, oil and vanilla.
  6. Add the flour mixture to the sweet potato mixture and mix.
  7. Add ¼ cup milk to loosen up the mixture.
  8. Add the remaining ¼ cup milk if the mixture still looks to dry or thick.
  9. The mixture should be medium consistency, like a thick pancake batter.
  10. The flour can be a bit dry depending on the humidity of your location
  11. I always need more liquid because it's really dry in Colorado.
  12. Pour the mixture into the prepared pan and place in the oven
  13. Bake for about 50-55 minutes.
  14. Check to see if it has risen and has browned on the outside and a toothpick comes out clean when inserted into the middle of the loaf.
  15. Allow to cool on a rack for 10 minutes and then remove from pan and cool all the way.
Notes
If you don't have leftover sweet potato casserole, you can still make this delicious bread using fresh roasted sweet potatoes or tinned sweet potatoes (drained) Use the following ingredient amounts and follow the instructions above.
¾ cup/110g spelt flour
¾ cups/110g whole wheat pastry flour
2¼ teaspoons baking powder
½ teaspoon salt
2 teaspoons cinnamon
2 cups/455g sweet potatoes (1 or 2 medium sweet potatoes)
¾ cup/150g brown sugar
½ cup/118ml oil
3 eggs
¼-½ cup milk
¾ cup roasted and chopped pecans, optional

And HIGH ALTITUDE bakers:
Reduce the baking powder to 2 teaspoons.
Recipe by Coffee and Crumpets at http://www.coffeeandcrumpets.com/sweet-potato-tea-bread/