This delicious sweet potatao and cranberry
nut read is 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
- In large mixing bowl, combine mashed sweet
potato, brown sugar, butter, eggs, orange peel and orange juice.
- 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.
- 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.
- Wrap in foil or plastic wrap. Store overnight
for easy slicing.
Makes 1 loaf.
Recipe courtesy of North Carolina Sweetpotato Commission.
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