Bring this to your next BBQ or picnic for a surprisingly spicy dessert!

When I make sweet potatoes as a side dish, I add orange juice, garlic and cayenne.  But when I have made sweet potato bread, it has essentially  been a banana bread recipe substituting sweet potato for the bananas. 

I played around with the recipe to tailor it to sweet potatoes specifically.  And more specifically, to incorporate the elements from the crazy hot version of sweet potatoes I tend to make.  It blends the sweet/salty/spicy elements of the side dish but in quick bread form.  The bread itself has a light chili flavor with a strong cayenne kick from the candied pecan topping.  If you are a fan of the sweet/spicy combo, you will most certainly dig this.  Enjoy!

Mixing Bowl
Measuring Cups/Spoons
Wooden Spoon
Cookie Sheet
Parchment Paper
Canola Oil Baking Spray

Candied Pecans
2 cups pecans
0.5 cup granulated sugar
0.25 cup maple syrup
1 Tbs brown sugar
1 Tbs bourbon
1.0 tsp orange zest
0.5 tsp salt
0.5 tsp cinnamon
0.5 tsp cayenne

1.5 cups flour
1.0 cup cooked sweet potato, mashed
1.0 cup granulated sugar
0.5 cup brown sugar
0.5 cup canola cup oil
0.5 cup fresh orange juice
0.25 cup bourbon
0.25 cup flax seed, ground
2 eggs
1 Tbs minced chilies (re-hydrated Mexican red chili)
1 tsp baking powder
1 tsp baking soda
1.0 tsp cinnamon
1.0 tsp cayenne pepper
0.5 tsp nutmeg
0.25 tsp salt

Begin with the pecans...
Add all candied pecans ingredients (except pecans) into saucepan.  Heat slowly.  Bring to a simmer, mix in pecans and reduce heat. Mix for a minute.  Pour onto parchment and set aside.

Now for the batter...
Blend together all bread ingredients in a mixing bowl (I don't bother with separately mixing wet/dry ingredients steps for quick breads).
Pour batter into lightly greased bread pan. 

Add topping...
Now that the pecans have dried a little, break them up and put the pieces on top of the batter.  You will have more than enough pecans to cover the top, so press them them down into batter until they are all used.  This will ensure that not all the topping will fall off when the bread is sliced.

And finally...
Bake at 350oF for 70 - 80 minutes. 

<p>How would I print out this recipe. I have dug up a whole lot of sweet potatoes from my veg garden and am wanting to use them in the most unusual way, and this bread is just up my street. Thanks for sharing</p>
<p>I am a little sensitive to sweet. So, I made this again with some alterations. It turned out really well. Thnak you for sharing this recipe.</p><br><p><b>Candied pecans</b><br><br>deleted white sugar<br><br>used molasses instead of syrup<br><br>Also forgot to heat up the pecans and sugar. Just poured it on raw on top of the batter and worked great.</p><br><p><b>Batter</b><br><br>cut white sugar in half<br><br>used butter instead of canola oil<br><br>cut flax seeds</p>
Holy Cow!!! Just made this last night and brought to work. Fantastic. Thank you so much for sharing. I mean damn. <br><br>I do have a question. I used corn whiskey instead and didn't taste much and I think it had a lot to do with that. When you make this is the presence of the bourbon noticeable?
It is surprisingly easy to make, and absolutely DELICIOUS! This is how ridiculously great tasting this bread is. (I would only do this for my mom, who is 84-years-young.) She loved it so much, after dinner and dessert I went into the kitchen and baked a second bread just for her to take home. Thank you for sharing, annahowardshaw!
So glad you and your mom enjoyed it! Thank you for posting : )
This looks fantastic! I can't wait to try it.
Hope you like it! Not to be too self-promotey, but it came out really well...I took most of it to work so I wouldn't eat the whole thing!
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