BS: Recipe for Sweet 'Tater Bread

Subject: BS: Recipe for Sweet 'Tater Bread
From: UncleToad
Date: 18 May 05 - 03:10 PM

Good Day All...I am looking for the best recipe ever for Sweet Potato ('Tater, Yams) bread and muffins. Had some down 'round Hotlanta GA and wish to make a bunch for myself and for gifts...

Thank you, Uncle(ShoreAmHongry)Toad

Subject: RE: BS: Recipe for Sweet 'Tater Bread
From: Sorcha
Date: 18 May 05 - 03:25 PM

Try here

Subject: RE: BS: Recipe for Sweet 'Tater Bread
From: Stilly River Sage
Date: 18 May 05 - 03:28 PM

Oh, goodie! Another food thread!

Please post whatever recipe you decide upon.

SRS

Subject: RE: BS: Recipe for Sweet 'Tater Bread
From: open mike
Date: 18 May 05 - 03:38 PM

probably you could use any pumpkin bread recipe and substitue
tater mush for punkin mush...

most likely it would contain molasses, cinnamon, ginger, cloves
or ready made punkin pie spice...

the yam what am!!

when searching fo rrecipes i came across soup, soufle, casserole,
fries,

check here: http://www.recipesource.com/

Subject: RE: BS: Recipe for Sweet 'Tater Bread
From: LilyFestre
Date: 18 May 05 - 03:50 PM

Subject: RE: BS: Recipe for Sweet 'Tater Bread
From: LilyFestre
Date: 18 May 05 - 03:55 PM

Here's one recipe I found. There are more on the site at: http://allrecipes.com/


INGREDIENTS:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 cup white sugar
2 eggs, beaten
1/2 cup vegetable oil
2 tablespoons milk
1 cup cooked and mashed sweet potatoes
1 cup chopped pecans
1/2 cup golden raisins

--------------------------------------------------------------------------------

DIRECTIONS:
Preheat oven to 325 degrees F ( 165 degrees C ). Grease an 8x4 inch loaf pan.
In a medium bowl, stir together the flour, baking powder, salt, nutmeg cinnamon, and sugar. Add the eggs, oil, and milk; mix until well blended. Finally, stir in the mashed sweet potatoes, pecans, and golden raisins. Pour the batter into the prepared pan.
Bake for 70 minutes, or until a toothpick inserted comes out clean. Allow bread to cool in the pan at least 15 minutes before removing. For best flavor, store overnight before serving.

Sounds yummy to me! Hope this helps!

Michelle

Subject: RE: BS: Recipe for Sweet 'Tater Bread
From: sixtieschick
Date: 18 May 05 - 04:15 PM

This yeasted recipe was given to me by the late Sam McIlhenny (of the Tabasco Sauce family on Avery Island, Louisiana). Makes 2 loaves. It's sum good.

41?2 teaspoons (2 packages) yeast
1?4 cup lukewarm water
2 cups cooked, puréed yams or winter squash
2?3 cup sugar
1?4 cup melted ghee or butter
2 teaspoons salt
1 Tablespoon cinnamon
1?2 cup raisins
1?2 cup chopped walnuts
61?2–7 cups unbleached white flour

Mix the yeast with the water. Allow to stand for 5 minutes. Mix again. Beat in the yams or squash, sugar, ghee or butter, salt, and cinnamon. Mix in the raisins and nuts. Beat and work in enough of the flour to form a soft dough. Turn out on a floured board. Knead until smooth and elastic, about 10 minutes. Place in a large bowl and cover with a damp cloth. Allow to rise in a warm place until it tests done, about 11?2–2 hours. Punch down the dough and allow to rest for 10 minutes. Form 2 loaves and place in buttered 9" x 5" x 3" loaf pans. Re-dampen the cloth, cover the loaves, and allow to rise in a warm place—not the oven—until proofed, 30–45 minutes. Bake in a 375°F oven about 45 minutes.

Subject: RE: BS: Recipe for Sweet 'Tater Bread
From: open mike
Date: 18 May 05 - 04:34 PM

http://www.recipesource.com/baked-goods/breads/

yep it should have pecans in it

and m'lasses

or sorghum

and nutmeg, allspice, those sweet spices...

like Garam Masala

Subject: RE: BS: Recipe for Sweet 'Tater Bread
From: Wesley S
Date: 21 Oct 09 - 12:28 PM

Not a bread recipe - but a dip from Joan Baez I found in this morning papaer.

Austin City Limits, PBS's eponymous music-performance show that launched the wildly popular annual festival in Austin, is celebrating its 35th year on the air. And in time for the anniversary, a new cookbook called Music in the Kitchen: Favorite Recipes from Austin City Limits Performers has hit shelves.

Compiled by ACL head makeup artist Glenda Pierce Facemire, Music in the Kitchen (University of Texas Press, $34.95) features recipes from performers, from Willie Nelson's tequila-mango salsa to Miranda Lambert's Miranda's mom's almost-famous meatloaf.

Here's a recipe perfect for fall gatherings, Joan Baez's sweet potato dip.

— Stephanie Allmon

Sweet potato dip

Yields 3 cups

3 cups sweet potato (about 1 pound), chopped, peeled

2  1/2 cups onion, chopped

1  1/2 cups carrot, chopped

1 tablespoon olive oil

1/4 cup tahini

1/4 teaspoon salt

1/8 teaspoon pepper

1. Combine first 4 ingredients in a large bowl. Transfer to baking sheet and cook for 1 hour at 350 degrees.

2. Remove from oven. Combine with remaining ingredients in a food processor. Serve with crackers and raw vegetables.

Nutritional analysis per 2-tablespoon serving: 46 calories, 2 grams fat, 6 grams carbohydrates, 1 gram protein, no cholesterol, 30 milligrams sodium, 1 gram dietary fiber, 39 percent of calories from fat.

— "Music in the Kitchen"

Subject: RE: BS: Recipe for Sweet 'Tater Bread
From: VirginiaTam
Date: 21 Oct 09 - 02:39 PM

I used to make zucchini (courgette for the Brits and Europeans) bread with golden raisin and pecans. Forget what spices I used.

Was the only way I could get zucchini into my kids.

And I did a sweet potato souffle that had chopped pecans and marshmallow creme in it. And of course sweet potato pie. All ages ago. Left my recipe books in the US.

I just do baked sweet potatoes with a bit of cinnamon now. Much healthier.

Subject: RE: BS: Recipe for Sweet 'Tater Bread
From: Q (Frank Staplin)
Date: 21 Oct 09 - 03:17 PM

Glad this thread was revived; some good recipes!

We eat a lot of sweet potatoes.

BAKED SWEET POTATO
Oil skin lightly and prick a few times.
Microwave on high for a very few minutes.
(Varies according to size. For a one pound potato, about 3 minutes a side-turn; total 5-6 minutes. Will vary slightly also depending on your microwave efficiency).

Serve hot in the skin.
Each person takes a slice, and removes skin. Add butter and salt (and/or pepper). Delicious and very simple.

In the store, select sweet potatoes that are fresh, full in shape, slightly purple.

Subject: RE: BS: Recipe for Sweet 'Tater Bread
From: Stilly River Sage
Date: 21 Oct 09 - 10:29 PM

I baked a sweet potato yesterday and when I went to eat some today (reheated, for lunch) I found that for the first time ever, I seem to have one that was in some way "off." Smells funny. Out in the trash, and I'll try again later this week. This was quite a disappointment--I do love a couple of "medallions" of sweet potatoes for lunch.

SRS

Subject: RE: BS: Recipe for Sweet 'Tater Bread
From: EBarnacle
Date: 22 Oct 09 - 12:06 PM

SRS and Q, try it with olive oil or sesame oil, sprinkled with a little coriander.

Subject: RE: BS: Recipe for Sweet 'Tater Bread
From: Q (Frank Staplin)
Date: 22 Oct 09 - 06:22 PM

EBarnacle, my younger daughter, when she visits, cheats and makes it a desert- she adds cinammon and brown sugar and mushes it up- a desert substitute because we seldom serve desert.

Subject: RE: BS: Recipe for Sweet 'Tater Bread
From: GUEST,Helen, cookieless
Date: 23 Oct 09 - 05:23 PM

This is a recipe DancingMom posted on the bread maker thread on Mudcat, back in 2001.

It's an excellent recipe, makes beautiful bread, and can probably be made by hand rather than in the machine. I think someone said mashed potato from the previous day works best.

Subject: RE: Non Folk BS: Bread Makers From: DancingMom   Date: 17-Apr-01 - 02:16 PM
For Helen:

BABOVKA:
This is a Czech bread recipe courtesy of "Favorite Bread Machine Recipes" by Norman A. Garrett.

The first measurement is for a 1-pound loaf, and the second is for a 1 1/2 pound loaf.
Toss all into machine in this order:
1/2 or 1 teaspoon active dry yeast;
2 or 3 cups bread flour;
1/4 or 1/2 teaspoon salt;
3 or 5 tablespoons brown sugar;
5 or 7 ounces warm milk;
1 or 2 egg yolks ( I use the whole egg);
1 cup mashed potato
3 or 5 tablespoons butter;
1/3 or 1/2 cup raisins.
Regular white bread cycle.
When done, sprinkle on a mixture of cinnamon and powdered sugar.

Subject: RE: BS: Recipe for Sweet 'Tater Bread
From: Q (Frank Staplin)
Date: 23 Oct 09 - 08:03 PM

Helen, doesn't sound like a sweet potato recipe, but I suppose one could make the substitution.

Subject: RE: BS: Recipe for Sweet 'Tater Bread
From: Stilly River Sage
Date: 24 Oct 09 - 01:04 PM

I don't know if potato and sweet potato (yam) are going to be an even exchange in that recipe. But I've been wanting some kind of potato bread recipe (my kids love potato rolls) so this won't go to waste!

Okay, I pulled out my 1965 Fanny Farmer Cookbook (this is the one I use consistently though I have several other favorites, but I always start with this one, that my mother used when I was growing up).

This is two stages, the first being "Mashed Sweet Potatoes." I'll add some instructions to the recipe. Page 268.

Allow 1 potato per serving (sweet potatoes are larger these days, so you might want to rethink that).

Boil sweet potatoes and drain (test by piercing with a knife, they should be soft). Peel, then crush with a fork or masher or ricer. I drop all of them into my Kitchenaid stand mixer bowl and mix it all on medium as I add ingredients.

Moisten with hot milk or orange juice (I use the OJ, a couple of tablespoons scooped right out of the frozen concentrate can) and beat until light. Add salt and butter to taste (I don't add either) and if you like, a few grains of nutmeg, allspice, and cinnamon or a few grains of ginger (I like--and I add more than a few grains of all of the above!) Chopped candied ginger is delicious with any sweet potato dish.

Then, part two of this in the book:

Sweet Potatoes de Luxe (page 268)

To 6 potatoes add 1/2 cup drained crushed pineapple or 1/2 cup chopped pecan nut meats (I do the pecans--and toast them a little first). Put in a buttered baking dish (I don't usually butter it). Dot with marshmallows (I put a solid layer of the little marshmallows on top--this is the only added sugar, but you can make this without the marshmallows and it is still really good.) Bake at 375 until the marshmallows melt and brown.

I serve this at Thanksgiving, but I also make this in cold weather and sometimes I'll eat a bowl for breakfast or as a snack or with a regular meal. I think I'll make some tonight. The potatoes they seem to be talking about are the smaller ones, but these days you can get those huge-honker potatoes.

I get enough potatoes to full the dutch oven pan in my set of pans, usually three or four. They add up to enough to fill my pyrex casserole that has a lid so I can store it in the fridge without having to move to another container and disturb the marshmallows on top.

I usually eat sweet potatoes plain, just baked. But we do Thanksgiving with a friend's family fairly often and one year I was given the sweet potato portion of the meal to cook, but my friend announced that her son, the picky eater, had to have brown sugar in them and marshmallows on top so I looked to see what I could find that was more interesting that adulterating them with brown sugar and such. This is plenty sweet without any added sugar. We both came out happy with the recipe.

SRS

Subject: RE: BS: Recipe for Sweet 'Tater Bread
From: GUEST,Helen, cookieless
Date: 24 Oct 09 - 02:22 PM

Sorry, Q, I looked at the thread title incorrectly. I thought the adjective "sweet" went with the bread and not the potato in the title, i.e. a sweet bread made with potato, not a bread made with sweet potato.

It's still a good recipe, and I might try it out with the sweet potato and see how it goes. I'd put less sugar in to compensate for using sweet potato instead of the humble spud.

Helen

Subject: RE: BS: Recipe for Sweet 'Tater Bread
From: Q (Frank Staplin)
Date: 24 Oct 09 - 07:55 PM

Our standard cookbook also is Fannie Farmer, but the 8th ed., 1946, perhaps the last before they put in lower calorie recipes.
It has the same "de luxe" recipe, which we have used. We never see small sweet potatoes here, all are one pound or more, so six are too many for the rest of the recipe. My wife put a note- add brown sugar- but we don't like marshmallows, so it compensates. We sweeten it up ("hire it up" in Georgia lingo) with the Demerara sugar, cinammon, nutmeg, cloves and ginger. We also like the added chopped pecans.
As you seem to do, that recipe is for Halloween or Thanksgiving or whatever; mostly we just eat sweet potatoes plain (Butter, salt).
We microwave our potatoes on high (sweet or white) since that seems to be just as good as baking and a lot quicker.

The same edition has Sherried sweet potatoes, to which my wife has added the note "Southern style." This does require baking.