The story behind this recipe: I served this several weeks ago at church fellowship hall and this recipe made a lot. So, I took some extras to school. My secretary and cleaning lady raved over them--one student said they were the best things she'd eaten on campus (of course, I may only be competing with the cafeteria but still :).
Sweet Potato Nut Bread (and Muffins—or just muffins!)
Ingredients:
½ cup soft butter
½ cup shortening
2 2/3 cup sugar
4 eggs
2 cups cold, mashed sweet potatoes (I bake two sweet potatoes the night before until soft, then peel and mash, refrigerate overnight)
3 ½ cups sifted all-purpose flour
1 teaspoon salt
1 teaspoon cinnamon
1 ½ teaspoon nutmeg
2 teaspoons baking soda
1 cup chopped walnuts
2/3 cup cold, strong black coffee (yes, coffee—you don’t taste the flavor, just makes them so very fluffy)
Instructions:
1. Cream butter, shortening, and sugar.
2. Add eggs, one at a time, mixing well after each addition. Blend in sweet potatoes.
3. Sift together dry ingredients; add nuts. Stir into creamed mixture alternately with cold
coffee.
4. Pour batter into 2 greased 9x5x3” loaf pans and 8 greased muffin-pan cups OR just make muffins. If you’re only making muffins, expect about 3 dozen—great for a crowd or to share with friends and neighbors. Also, use silicone muffin cups and avoid having to grease all those muffin tins!
5. I added my own person touch—sprinkle the tops with a pinch of cinnamon sugar each (1/2 cup sugar to ½ teaspoon cinnamon).
6. Bake at 375 degrees 1 hour for loaves or 25 minutes for muffins (or until they test done in the center with a toothpick).
7. Cool before removing from pans.
This recipe also comes from my Farm Journal cookbook--I'm working my way through the whole thing! Blessings to all and to all a great week!