Sweet Potato Bread with Cinnamon Honey Butter
1 cup granulated sugar
1 stick unsalted butter, room temperature
2 large eggs
2 roasted sweet potatoes
1 tablespoon milk
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Cinnamon Honey Butter
1 stick butter, room temperature
1/2 teaspoon cinnamon
3 tablespoons honey
Preheat oven to 400
Slice sweet potatoes in half long ways and place skin side down
on a baking sheet.
Place sweet potatoes in oven, bake for 15 minutes then turn
over and bake for an additional 15 minutes. Remove from oven
and let cool. Slice off thin top of flat side and discard. Scoop out
the inside and set aside.
Reduce oven temp to 325.
Butter a 9 x 5 x 3 inch loaf pan.
Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
Add the vanilla and mix till combined.
In a small bowl, mash the sweet potatoes with a fork and mix in the milk nutmeg and cinnamon.
In another bowl, mix together the flour, baking powder, baking soda and salt.
Add the sweet potatoes to the creamed butter mixture and stir until combined. Add dry ingredients, mixing until flour is incorporated.
Pour batter into prepared pan and bake 1 hour or until a toothpick inserted in the center comes out clean. Set on a cooling rack for 15 minutes.
Add the butter to a small mixing bowl and mix until light and fluffy. add the cinnamon and honey and mix until incorporated.
Remove bread from pan, invert onto rack and cool completely before slicing. Enjoy.