sweet potato ginger bread

by Stevie on August 13, 2010

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sweet potato ginger bread

I’m getting more engrossed in Stephan Pyles’ The New Texas Cuisine. This recipe comes directly from the book. He calls for pumpkin but recommends sweet potatoes as an alternative if pumpkin isn’t in season. I made this quick bread following the directions but ran into some problems. I think that I ended up with too much batter, as my loaf pan overflowed in the oven, thus necessitating that I finally clean the blasted thing! How annoying! Plus, to add insult to injury, even though my toothpick came out clean, the center of the bread wasn’t fully done. Next time, I’m choosing a flatter dish in the hope that it will cook more completely. That said, this recipe is spectacular and very, very gingery.

crystallized ginger

molasses and dark corn syrup are key

sweet potato ginger bread

¼ cup butter
½ cup canola oil
1 cup brown sugar
2 eggs
juice of ½ orange
2 medium sweet potatoes (about 1&3/4 cups pureed)
2 tbsp diced candied ginger
3 cups flour
5 tsp ground ginger
2 tsp cinnamon
½ tsp salt
2 tsp baking powder
¼ cup dark corn syrup
½ cup molasses
1 tsp baking soda
¾ cup boiling water

Pre-heat oven to 350.

Boil sweet potatoes until soft all the way through. Drain. Remove peels and blend to puree with food processor. Strain to remove any stringy bits.

Cream together butter, oil and brown sugar. Mix in eggs one at a time. Fold in orange juice, sweet potato puree and candied ginger.

Sift flour, ground ginger, cinnamon, salt and baking powder together. In a separate bowl, mix corn syrup, molasses, baking soda and boiling water. Gradually combine flour mixture with creamed sweet potato mix, alternating with the corn syrup mix. Pour finished batter into baking dish. Bake until toothpick comes out clean. The book recommends about an hour for a 9 by 5 inch loaf pan.

We had ours for breakfast. Yum!

sweet potatoes and orange

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{ 6 comments… read them below or add one }

Arnold August 13, 2010 at 5:38 am

This looks intriguing. You have a lot of different flavours all in one here. I have never eaten something like this but it definitely looks as if this just has to be tried. Thanks for the recipe.

Bettina January 9, 2013 at 12:53 am

I just found your amazing webpage.. and I love ginger!!
I would so like to try this bread, but I’ve never used sweet potato in bakery, and “medium size” is so ambiguous. Can you indicate a weight? Or then something based on cups, as that’s the US way…
From the pic, I GUESS, the sweet potatoes I get here (i.e. in Finland) have on average 3x the volume of yours–and they are imported from the US. They’re also not as pointy.

Heguiberto January 10, 2013 at 8:53 pm

Ho Bettina,
Thanks for visiting our blog. The amount of sweet potato is about 1 and 3/4 cups. Thank you for catching that! In America there are many different types of sweet potatoes. They are all delicious with different colors, textures and flavors.
Happy baking!

Tom @ Tall Clover Farm January 11, 2013 at 7:11 am

Ginger and Sweet Potato, what a perfect pairing. This time of year, I’m always looking for something to enjoy my afternoon coffee or tea, when friends drop by. Thanks!

Bettina January 12, 2013 at 6:52 am

WOW, this bread smells and tastes delicious and is taken into my repertoire!
I used wholeweat flour, and yet it really rises a lot; thanks for the warning. Despite adding 20 minutes, the bottom layer stuck in my (high but narrow) pan. I consider such scraps an immediate reward for the cook, but I agree, using a wider loaf pan is wise.
Warm thanks again from ice-covered Finland for sharing this recipe!

Heguiberto January 14, 2013 at 12:33 pm

Hi Bettina,
I am glad you enjoyed it. The baking pan thing was tricky when we made it… not large enough.
Northern California has been through a cold spell over the last few days. Temperature around freezing but not compared to frigid cold weather from up there. Stay warm!

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