Sunday, March 28, 2010

Sweet Potato "Casserole" Bread with Cinnamon Cream Sauce

It wasn't until I was an adult that I fully appreciated Sweet Potato Casserole. It took me a long time to come to terms with the tastiness that is the sweet potato, mostly because the slightly sweet flavor never really jived with me as potato-like when I was a kid. Now, though, I can't wait for Thanksgiving to roll around so I can try some of my mom's casserole. I considered her recipe the inspiration for this slightly sweet, spice-filled bread that incorporates all my favorite things about the Thanksgiving classic.

The best part is you can go simple or you can go a little fancier depending on your mood of the moment. Toast it up and spread it with a little butter, or drizzle it with warm cinnamon cream sauce. Either way, it's delicious. I'm partial to the cream sauce . It just gives it such a yummy dessert quality that I can't resist.

Sweet Potato "Casserole" Bread with Cinnamon Cream Sauce

For the bread:
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1 cup sugar
1 teaspoon baking soda
1 1/3 cup sweet potato puree
1/2 cup extra virgin olive oil
2 eggs, lightly beaten
1/4 cup water
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
3/4 cup miniature marshmallows
1/2 cup chopped walnuts

For the cinnamon cream sauce:
1 1/2 cups sugar
2/3 cup light corn syrup
1/4 cup water
1 1/2 teaspoon cinnamon
2/3 cup fat-free evaporated milk

To make sweet potato puree, rinse a large sweet potato thoroughly under warm water. Puncture 10 - 12 times with a fork on all sides of the potato. Microwave for 8 minutes or until soft. Allow to cool. Scoop meat out of the skin.

Preheat the oven to 350 F.

Sift together the flour, kosher salt, sugar and baking soda.

In a large bowl, or the bowl of a stand mixer, mix together the sweet potato, oil, eggs, 1/4 cup water, vanilla and spices. Combine with the dry ingredients, but do not mix together too thoroughly. Add the marshmallows and nuts and stir gently to incorporate.

Pour into a well-greased 9x5x3 inch loaf pan. Bake 50 - 65 minutes or until a toothpick inserted into the center of the loaf comes out clean. Turn out of the pan onto a wire rack and allow to cool completely.

While the bread is cooling, combine the sugar, corn syrup, water and cinnamon in a medium sauce pan. Bring to a boil over medium heat. Boil for approximately 4 minutes. Allow the sugar mixture to cool for 10 minutes. After the sauce has cooled, stir in the evaporated milk.

Serve cinnamon cream warm over slices of sweet potato bread.


  1. man i want some!

  2. You make the brisket, I'll bring the sweet potato bread. How does that sound?!