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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
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I found this in BH&G magazine. Perfect for the coming holidays! Ingredients:
3 eggs |
1/2 cup buttermilk |
2 cups flour |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/4 teaspoon ground allspice |
1/4 teaspoon ground nutmeg |
3/4 cup butter, cut up |
1 cup sugar |
1 teaspoon vanilla extract |
2 cups shredded fresh unpeeled sweet potatoes |
Directions:
1. Let eggs and buttermilk stand at room temperature 30 minute
2. Preheat oven to 350.
3. Lightly coat 9x5x3-inch baking pan with nonstick cooking spray; coat lightly with flour.
4. Set aside.
5. In bowl combine flour, baking powder, cinnamon, baking soda, salt, allspice, and nutmeg; set aside.
6. In a large microwave-safe bowl, melt butter at 10% power (low) for 1-1/2 to 2-1/2 minutes or until very soft but not melted, checking and rearranging if necessary every 30 seconds.
7. Add sugar; whisk until well combined.
8. Add eggs, buttermilk, and vanilla; whisk until well mixed (mixture may look curdled).
9. Add flour mixture.
10. Whisk until combined.
11. Fold in sweet potato.
12. Spoon into prepared pan and spread evenly.
13. Bake 65-70 minutes or until top springs back when lightly touched and split in top appears dry.
14. Cool on wire rack 10 minute
15. Remove from pan.
16. Cool completely, about 2 hours.
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