Though my grandpa* used to call me "Tater" because I could just about eat my weight in plain ol' buttery mashed potatoes, my tastes have changed over the years and a more apt name at this point would be "Swee' Tater" (for many reasons, obviously). (After all, I practically walk around with a halo atop my head.)(That may be an exaggeration.)
I'll take sweet potato casserole over scalloped potatoes and sweet potato fries and chips over the white variety every time. When did this happen, you ask? I couldn't tell you, but happen it did.
I went on a sweet potato baking and mashing frenzy earlier in the fall and froze several cups of the stuff. Feeling frisky one day recently, I decided to use some in a batch of quick bread. What resulted was a slightly savory, supremely moist loaf of perfectly spiced bread. I used some applesauce and some whole wheat flour, too, so as quick breads go, this one's pretty darn healthful to boot!
I tried it every way under the sun (when she decides to interrupt the dreariness of late and make an appearance)--toasted and chilled, buttered and plain. My favorite combination in the end was chilled and plain, which is as boring as possible, but I never claimed to be a bubbling well of excitement. That's not why you visit here, amIright? I topped the loaves with coarse sugar, but do you know what would be fantastic? Streusel. I'd call it sweet potato casserole bread and the thought of it is making my mouth water as I type. Next time!
Suh-weet Sweet Potato Bread
Makes 2 9x5-inch loaves
- 1-1/2 cups granulated sugar
- 1-1/2 cups brown sugar, tightly packed
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 4 eggs
- 1-3/4 cups all-purpose flour
- 1-3/4 cups whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2/3 cup water
- 4 cups cooked and mashed sweet potatoes
- 1 cup chopped pecans
Preheat oven to 350 degrees F and spray 2 9x5-inch loaf pans with cooking spray.
Combine sugars, oil, and applesauce; beat well.
Add eggs and beat until thoroughly blended.
In a separate bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.
Stir flour mixture into egg mixture alternately with water.
Stir or carefully beat in sweet potatoes, then stir in the chopped pecans.
Pour batter into prepared pans and bake for about one hour, or until nicely browned and firm in the center.
*Speaking of my grandpa, he says the same thing at the beginning of every new year the first time he lays eyes on me: "I haven't seen you since last year!" What a card. That said, I haven't seen any of you since last year--where ya been? :)