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.