Sweet Potato Pumpkin Bread

Here's a recipe from a great website dedicated to yams or sweet potatoes.  Loving all things Luizianne, this webpage was right up my alley and found just in time for the holidays; let the baking commence and the good times roll!

Preparation Time: 1 1/2 Hours

"Both sweet potatoes and pumpkins are indigenous to South Louisiana and are most often cooked in desserts or sweetened casseroles. Here, the two are combined with a simple bread mix to create a quick and easy bread recipe that is sure to please."

Ingredients:

3/4 cup cooked sweet potatoes, cubed OR 8-ounce can of sweet potatoes (I used canned variety)

3/4 cup cooked pumpkin, cubed OR 8-ounce can of pumpkin (I used canned here, too)

3 cups sugar

4 eggs

1/2 cup oil

2 tbsps cinnamon

2 tbsps nutmeg

3 1/2 cups all purpose flour

1 tsp salt

2 tsps baking soda

1/2 cup water

3/4 cup raisins, (I'd say this is optional for those who just don't care for raisins)
1 cup pecans (I only had a 2 oz. pkg. of chopped pecans which seemed to be plenty)
pecan halves for garnish (I'd also say this is optional since pecans are pricey these days)

Instructions:

Preheat oven to 350°F. In a saucepot, boil sweet potatoes and pumpkin cubes until tender. Drain, mash and set aside. In a large mixing bowl, combine sugar and eggs until creamy. Add oil, sweet potatoes and pumpkin. Mix on high speed until creamy. Reduce speed to low and add dry ingredients alternately with water. Beat until well blended. Stir in raisins and pecans. Pour batter into a large greased cake pan (I used two greased loaf pans). Bake for one hour or until golden brown (I baked for an 1-1/2 since I was using loaf pans, but just keep a watchful eye.  You know your oven best) . Garnish with pecan halves or for an added touch, glaze with Louisiana cane syrup.

Note: Canned sweet potatoes and pumpkin are precooked. (In other words, if you're using the canned variety, skip the boiling and just add the canned pumpkin and sweet potato to your egg mixture.)

Yield: 6 Servings (or 2 loaves)

Recipe Courtesy:

Lafitte's Landing Restaurant at Bittersweet Plantation
404 Claiborne St.
Donaldsonville, LA 70346
Phone: (225) 473-1232

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