Well, not exclusively Southern, but this vegetable finds its way to tables across the South more frequently than just during the holidays.
Kathy of Kat’s All That brings us today’s recipe, and she does not reside in the South, nor is this a recipe from the South. I bring up the South because this vegetable is something that I dish out often throughout the year. As a side dish, a baked dish or even fried; although, I never fry it, but it is available at the local BBQ stand. They will fry anything in the South.
When Kathy sent me the recipe, we got into a discussion about a casserole dish featuring the lovely sweet potato. I had to make some that night, serve some, freeze some and share some. It is made with brown sugar and pecans, and lots of butter. She substitutes flax seed for the eggs for a vegan version of sweet potato casserole.
Kathy’s recipe is not for a casserole, but it is for bread. Her grandkids love it toasted and served with butter or cream cheese. No matter how you serve your yams, they will be a hit all year round.
This sounds wonderful, and I will try this next time I pick up some sweet potatoes.
Sweet Potato Loaf
- 1 C. mashed sweet potato (can used canned yams if you want)
- 1 medium ripe banana-mashed
- 1/2 C. vegetable oil
- 1 3/4 C. sifted flour
- 1 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. salt
- 1/8 tsp. baking powder
- 1/3 C. water
- 1/2 C. chopped pecans (you can also use walnuts, chocolate chips, dried cranberries or raisins)
With mixer beat potatoes until smooth. Stir in sugar, oil and mashed banana. Do not add the water. In separate bowl combine flour, baking soda, salt, baking powder and spices. To the wet mixture alternate the flour mixture and water. Mix in pecans (or any other nuts, chips, fruit of your choice)
Pour into prepared loaf pan and bake 350 degrees for 1 hour.
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Julie