This quick sweet potato bread makes a festive treat to bring to a holiday party or give as a gift. It features sweet potato and fresh cranberries, as well as candied rosemary and toasted pecans to add a lovely pop of flavor. Share it with family and friends!
Course Baked Goods
Cuisine baked goods
Author Christy Quirk, MS, RD, LDN
Ingredients
12ozsweet potatoroasted
1tspkosher salt
3/4teaspoonground cinnamon
1/4teaspoonground nutmeg
1/4tspground cardamom
1 1/2teaspoonbaking powder
1/2teaspoonbaking soda
1cupcanola oil
2/3cupgranulated sugar
1/3cupbrown sugar, packed
3large eggs
1 2/4cupall-purpose flour
8ozfresh cranberries
4ozpieces pecan
4sprigs rosemary
Instructions
Roast sweet potato at 400 degrees F, until tender. Cool, peel and set aside.
Place fresh rosemary sprigs, in simple syrup, for at least 10 minutes or overnight. Remove sprigs from syrup, coat in granulated sugar and dry for at least 10 minutes. *Dry these in your pre-heated oven and they'll break up nicely as you prepare the pans of batter.
4 sprigs rosemary
Lightly toast the pecans and set aside.
Mash the sweet potato in a large bowl, then add kosher salt, ground cinnamon, ground nutmeg, ground cardamom, baking soda, baking powder, canola oil, granulated sugar, brown sugar and eggs. Whisk till well combined.
1 tsp kosher salt, 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 tsp ground cardamom, 1 cup canola oil, 2/3 cup granulated sugar, 1/3 cup brown sugar, packed, 3 large eggs
Gently stir in the flour, then 3 oz of the pecans and the fresh cranberries.
1 2/4 cup all-purpose flour
Pour batter into greased loaf pans, then top with the remaining pecans and the candied rosemary (strip the stems and discard these).
Bake at 350 degrees F. ~35 minutes for mini loaves and ~1h5m for 8x4 loaves.