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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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We love this recipe! It's light and delicious! I adapted this recipe through trial and error from another bread recipe. This is great for making breakfast muffins or a just as a snack and the sweet potatoes are not overpowering in flavor at all. We hope you love these as much as we do! This recipe makes one loaf and can easily be doubled for 2 loaves. Enjoy! Ingredients:
1/4 cup canola oil (or vegetable oil) |
1/4 cup butter, softened |
1 cup yam, canned drained and mashed |
2 eggs |
1 teaspoon vanilla extract |
1 tablespoon rum |
1/2 cup white sugar |
1/2 cup brown sugar, lightly packed |
1 1/3 cups flour |
3/4 teaspoon salt |
1/2 teaspoon baking soda |
1/2 teaspoon baking powder |
1 teaspoon allspice |
1/2 cup nuts, chopped (we use walnuts or pecans) |
Directions:
1. Preheat oven to 350 degrees.
2. Grease or spray large loaf pan
3. In medium bowl, mix oil, butter, eggs, sugars, vanilla, rum, yams, allspice and set aside.
4. In medium bowl, mix flour, salt, baking soda, and baking powder
5. Gradually add flour mixture to wet ingredients and stir until barely mixed (do not keep stirring).
6. Fold in nuts.
7. Pour mixture into greased loaf pan.
8. Bake 45-50 minutes or insert toothpick and if it comes out clean and no batter residue it's done.
9. Let rest 10-15 minutes before serving warm or let completely cool before serving.
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