| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

From the heirlooom recipe file of the NC Sweetpotato Commission, Inc.

Sweet Potato Cranberry Nut Bread

3/4 cup sweet potato, cooked, peeled and mashed

3/4 cup brown sugar, firmly packed

1/4 cup butter, melted

3 large eggs, slightly beaten

1 teaspoon grated orange peel

1/3 cup fresh orange juice

2 1/2 cups sifted all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1/8 teaspoon ground mace

1 cup coarsely chopped fresh cranberries

1/2 cup chopped walnuts

1. In large mixing bowl, combine mashed sweet potato, brown sugar, butter, eggs, orange peel and orange juice.
2. Sift together flour, baking powder, baking soda, salt, cinnamon and mace; blend into sweet potato mixture. Stir in cranberries and nuts. Pour into greased and floured 9 x 5 x 3-inch loaf pan.
3. Bake in 350°F (175°C) oven for 50 to 60 minutes or until cake tester inserted in center comes out clean. Remove from pan. Cool.
4. Wrap in foil or plastic wrap. Store overnight for easy slicing.

Makes 1 loaf.

Recipe courtesy of North Carolina Sweetpotato Commission.

||| Save this Recipe on Delicious |||