This is one of our favorite quick breads, flavored with a bit of orange zest and served with a little Orange Cream Cheese Spread (recipe given) on the side. This is a delicious way to use up leftover sweet potatoes.
•2 cups self-rising flour*
•1/2 teaspoon fresh-ground nutmeg
•1/2 teaspoon ground allspice
•1/4 cup butter, at room temperature
•1/2 cup firm-packed light brown sugar
•1 cup mashed cooked peeled sweet potatoes
•2 large eggs, lightly beaten
•3 tablespoons milk
•1 1/2 teaspoons grated orange zest
•1/2 cup chopped pecans
Preheat the oven to 350 degrees. Grease well a 9-by-5-by-3-inch loaf pan. Set aside.
In a large bowl, whisk together the flour, nutmeg and allspice. Transfer to a piece of wax paper.
In the same bowl, use a wooden spoon to cream the butter as you gradually add the sugar. Stir in the sweet potatoes, eggs, milk and orange zest making sure everything is well mixed. Stir in the flour mixture and pecans.
Pour the batter into the prepared pan and bake in the center of the oven 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan about 10 minutes, then remove from pan and cool completely on a wire rack. Makes 8 servings.
Per serving: 263 calories, 26 percent calories from fat, 8 grams total fat, 4 grams saturated fat, 69 milligrams cholesterol, 44 grams carbohydrates, 2 grams total fiber, 16 grams total sugars, 42 grams net carbs, 5 grams protein, 433 milligrams sodium.
*If you don't have self-rising flour you can substitute 2 cups sifted cake flour mixed with 1 teaspoon baking soda, 1 teaspoon baking powder and 1/2 teaspoon salt.Copyright © 2015, CT Now