Southern sweet potato bread
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter or margarine -- |
| Softened | ||
| ½ | cup | Packed brown sugar |
| 2 | eaches | Eggs -- lightly beaten |
| 1 | cup | Sweet potatoes -- mashed |
| 3 | tablespoons | Milk |
| 1 | teaspoon | Orange peel -- grated |
| 2 | cups | Self-rising flour |
| ¼ | teaspoon | Ground allspice |
| ¼ | teaspoon | Ground nutmeg |
| ¼ | cup | Pecans -- chopped |
| ORANGE CREAM SPREAD: | ||
| 1 | pack | Cream cheese -- 3 ounces |
| Softened | ||
| 1 | teaspoon | Orange juice |
| 1 | teaspoon | Orange peel -- grated |
Directions
In a mixing bowl, cream butter and sugar. Add eggs; mix well. Add sweet potatoes, milk and orange peel; mix well. Combine flour, allspice and nutmeg; add to creamed mixture. Mix just until combined.
Fold in nuts. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan.
Bake at 350 deg. for 40-45 minutes or until bread tests done. Cool in pan for 10 minutes before removing to a wire rack. Cool completely.
In a mixing bowl, combine spread ingredients; beat until smooth.
Serve with bread. Yield: 1 loaf. *Editor's Note: 2 cups of all-purpose flour, 1 tablespoon baking powder and 1 teaspoon salt may be substituted for self-rising flour Recipe By : Taste of Home