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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 loaves 805g Recipe makes 2 loaves) |
||
| Calories 2374 | ||
| Calories from Fat 1065 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 118.4g | 182% | |
| Saturated Fat 19.0g | 94% | |
| Monounsaturated Fat 49.9g | ||
| Polyunsaturated Fat 42.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 317mg | 105% | |
| Sodium 2554mg | 106% | |
| Potassium 842mg | 24% | |
| Total Carbohydrate 304.6g | 101% | |
| Dietary Fiber 11.1g | 44% | |
| Sugars 165.6g | ||
| Protein 27.5g | 54% | |
Sweet Potato Bread or Muffins
By: cookiedog
Dec 10, 2006
This recipe courtesy of Perry Street Inn and freezes beautifully. It makes 2 loaves or 48 mini-muffins.
2 loaves
Ingredients
- 3 eggs
- 1 1/2 cups sugar
- 1 1/2 cups mashed sweet potatoes (or 1 16-oz can sweet potatoes, drained and mashed)
- 1 cup oil
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons cinnamon
- 1 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- nuts (optional) or raisins (optional)
Directions
1
In a large mixing bowl, combine eggs, sugar, sweet potatoes, oil, and vanilla. Mix well with an electric mixer or by hand.2
Mix the dry ingredients and add to sweet potato mixture. Beat onhly enough to blend. Add the nuts or rainsins last.3
Pour into 2 greased and floured 8-inch loaf pans or 48 tiny muffin cups.4
Bake in a 350 ovne for 50 to 60 minutes for loaves, or 20 to 25 minutes for muffins.
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- Course > Breads > Quick Breads > Muffins
- Main Ingredient > Vegetables > Potatoes > Yam/Sweet Potato
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > Beginner Cook
- Occasion > To Go... > Brown Bag
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: mikekey
On May 12, 2008
I did the loaf version and it was wonderful. Reminded me of spice cake. Has a nice texture. I used half sugar and half Splenda and cut baking time by about 5 minutes. I am going to add chopped walnuts next time.
From: WI Cheesehead
On Mar 16, 2007
My DD said they tasted like gingerbread! I used 1 C honey for the sugar and forgot to decrease the liquid, so they were VERY moist! I used 1/2 C canola and 1/2 C applesauce and w.w. pastry flour. I filled the muffins almost full bcz of the flour and they made 22 regular sized muffins. Very yummy. If my DD (who hates yams) will eat them, I'm excited!
From: Karen67
On Jan 18, 2007
These are wonderful muffins. I used only 1/2 cup of canola oil and added 1/2 cup of unsweetened applesauce. I baked them in regular muffin tins, filling them 2/3+ full. I cooked them for 18 minutes and got 15 big muffins. I probably should have put the mashed sweet potatoes through the food processor rather than using the potato masher. But, the muffin I tried warm from the oven was still great even though I had a couple of sweet potato chunks in it. I think these would be great for either breafast or dessert.
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