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www.goodeatsfanpage.com • View topic - Sweet Potato...bread?

Sweet Potato...bread?

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Sweet Potato...bread?

Postby Jikuu » Sun Nov 15, 2009 3:15 pm

My husband made a sweet potato item that we have absolutely no clue what to do with it. The recipe is:

300g AP flour
3 sweet potatoes, peeled, cubed, steamed, and whipped
1/3 cup of vegetable oil
1/4 cup of honey
3 eggs
1/2 T baking powder

He assembled it via the muffin method. What came out were four little loaves of orange. They're not too sweet but definitely not savory, closer to a pudding or custard texture than bread, dense but not gut sinkers. We tried toasting it, and our poor toaster was only able to warm it. We don't think we can use them for croutons, and making bread pudding out of them may be out of the question too since they don't seem that porous. Any ideas on what we can do to spruce up our current items?
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Re: Sweet Potato...bread?

Postby okbye » Mon Nov 16, 2009 2:00 pm

That does seem like a lot of potato for the amount of flour considering how large sweet potatoes can be. That would actually be a recipe flaw, 3 sweet potatoes can mean a very large range of amount. It could really use some seasoning too.
I don't know what you'd do with it beyond eating it as a sweet bread. Maybe you could toast it in the oven? Bread pudding would just be a gloppy mess if it's that wet. Heat up slices and add a little ice cream or an apple or pear compote?
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Re: Sweet Potato...bread?

Postby sadiedog » Mon Nov 16, 2009 2:56 pm

Or marscapone cheese?
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Re: Sweet Potato...bread?

Postby Jikuu » Tue Nov 17, 2009 10:56 am

We've decided to freeze it until we can come up with a serving solution. It might require a broiler for toasting to occur. The piddly counter toaster did jack. Probably warmed with a sauce is the best idea. Thanks.
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Re: Sweet Potato...bread?

Postby Sharona » Sun Dec 06, 2009 3:13 pm

My few sweet potato bread attempts have been done by volume (about 1 cup of sweet potato mush to 3 cups -- 1 lb -- of bread flour, then adjust liquid as needed). I put in a bunch of spices (depending upon my mood)

If you try that recipe again, I'd suggest adding spices as well.

Since you say it's not that savory, and the spicing is definitely missing, maybe serving it layered or topped with something that is compatibly spiced? Apple or pumpkin butter, perhaps, since those often have cinnamin, nutmeg, and allspice?
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