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Cinnamon-scented sweet potato bread laden
with golden raisins.
Sweet Potato Cinnamon
- 1 1/2 cups milk
2 tablespoons plus 1/2 cup granulated sugar - divided
1/2 cup butter
1 tablespoon salt
1 cup mashed cooked sweet potatoes
2 (1/4-ounce) packages active dry yeast
1/2 cup warm water
7 1/2 cups all-purpose flour - divided use
1 1/2 cups golden raisins
4 tablespoons butter, softened
2 teaspoons ground cinnamon
Melted butter for topping
- In a small saucepan, scald milk. Add 2
tablespoons sugar, 1/2 cup butter, and salt. Stir until butter
melts. Mix in sweet potatoes and cool to lukewarm.
- In a large mixing bowl, dissolve yeast
in 1/2 cup warm water. Add milk mixture and 4 cups flour. Beat
with an electric mixer for 2 minutes or until smooth. Stir in
raisins. Gradually add remaining 3 1/2 cups flour, mixing until
a stiff dough forms.
- Turn dough out onto a lightly floured
board and knead until smooth and elastic. Place in a greased
bowl, turning dough in bowl to grease top. Cover bowl with plastic
wrap and let rise in a warm place for about 1 hour or until doubled
- Punch down dough and turn out onto a lightly
floured board. Divide into two equal portions and roll each into
a 16 x 8-inch rectangle. Spread 2 tablespoons softened butter
over each rectangle. Stir together remaining 1/2 cup sugar and
cinnamon and sprinkle evenly over each rectangle. Starting from
the narrow side, roll up each rectangle and pinch edges and ends
together. Tuck ends under slightly and place, seam-side down,
in greased 9 x 5 x 3-inch loaf pans. Brush tops with melted butter.
Cover and let rise for 1 hour, 30 minutes or until doubled in
- Preheat oven to 375°F (190°C).
- Bake for 35 to 40 minutes or until loaves
are golden brown and sound hollow when tapped. Remove bread immediately
from pans and cool on a wire rack.
Makes 2 loaves, 16 slices per loaf.
Per serving: CAL 199 (21% from fat); FAT
5g; PROTEIN 4g; CARB 36g, CHOL 12mg; SODIUM 271mg; SATURATED
FAT 3g; DIETARY FIBER 2g
Recipe provided courtesy of Louisiana Sweet
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