In keeping with last week's theme of cleaning out the fridge, I discovered a bag of sweet potatoes in the freezer. I usually buy sweet potatoes when they're on sale because they freeze beautifully. I peel, chop and store them in plastic bags in the freezer. I cook only what I need to avoid huge leftovers but sometimes I end up with one lonesome bowl of something or another. If I keep eating everyone's leftovers in this family I will have to walk through the door sideways. Because of that (and also because it's an excuse to bake) check out what I did with cooked sweet potatoes... Enjoy!
Dairy, Egg, & Nut Free Sweet Potato Bread
Yields single 9 inch loaf
Serves 10
1/4 cup vegetable shortening
1/2 cup brown sugar, firmly packed
1/2 cup granulated sugar
1/4 cup orange juice
1 cup sweet potatoes, boiled, peeled and pureed
1 1/2 cups unbleached all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 Tbsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt
Preheat oven to 350 degrees. Lightly grease a 9 x 5-inch loaf pan with dairy free cooking spray.
In a large bowl, combine shortening and sugars. Beat until light and fluffy. Add orange juice and mix until combined. Add sweet potato pureé and mix until well incorporated.
In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Add to batter and stir until combined.
Spread into prepared pan. Bake for 50 to 60 minutes or until lightly browned and a toothpick inserted in the centre comes out clean. Cool in pan for ten minutes.
Turn out unto cooling rack. Let it cool completely before slicing.
Nutritional Info (per serving)
Calories 211.2, Total Fat 5.39g, Cholesterol 0mg, Sodium 244.01mg, Potassium 96.54mg, Total Carbohydrates 39.26g, Fiber 1.37g, Sugar 21.84g, Protein 2.24g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
Dairy, Egg, & Nut Free Sweet Potato Bread
Yields single 9 inch loaf
Serves 10
1/4 cup vegetable shortening
1/2 cup brown sugar, firmly packed
1/2 cup granulated sugar
1/4 cup orange juice
1 cup sweet potatoes, boiled, peeled and pureed
1 1/2 cups unbleached all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 Tbsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt
Preheat oven to 350 degrees. Lightly grease a 9 x 5-inch loaf pan with dairy free cooking spray.
In a large bowl, combine shortening and sugars. Beat until light and fluffy. Add orange juice and mix until combined. Add sweet potato pureé and mix until well incorporated.
In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Add to batter and stir until combined.
Spread into prepared pan. Bake for 50 to 60 minutes or until lightly browned and a toothpick inserted in the centre comes out clean. Cool in pan for ten minutes.
Turn out unto cooling rack. Let it cool completely before slicing.
Nutritional Info (per serving)
Calories 211.2, Total Fat 5.39g, Cholesterol 0mg, Sodium 244.01mg, Potassium 96.54mg, Total Carbohydrates 39.26g, Fiber 1.37g, Sugar 21.84g, Protein 2.24g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
