This isn’t your fluffy, white, B- student bread. Oh no. This is his cousin… twice removed. If this bread had a name, his name would be Barry and he would give you a beat down on the playground– behind the slide where no one can rescue you. Barry is dense. He’s a little chewy. Some may call him hefty. He’s got meat on his ribs, but underneath his tough exterior, he’s more akin to a fruitcake, not the rack of ribs he pretends to be.
If you’re looking for a prissy, pretty bread, this isn’t your jam. But if you need a little more heft to your breakfast bread (or lunch, or dinner, I don’t judge), Barry, I mean this sweet potato bread is it.
Ingredients
- 1 large sweet potato
- 3/4 cup milk
- 1 stick of unsalted butter
- ½ cup brown sugar
- 2 eggs
- 2 cups gluten-free all-purpose flour
- 1 tsp of baking powder
- ¼ tsp salt
- 1 tsp cinnamon
- ½ cup chopped pecans
- 1/2 cup semi-sweet chocolate chips
- Preheat oven to 400 degrees. Bake sweet potato until tender. Keep oven on!
- Remove the skin and puree in a blender or food processor with 1/4 cup of the milk.
- Cream butter and sugar together. Add eggs and beat again.
- Mix together dry ingredients (minus the pecans and chocolate chips) in a separate bowl.
- Slowly add the dry ingredients to the wet about 1/4 of a cup at a time. After each scoop of dry, add a bit of the remaining 1/2 cup of milk.
- Fold in the pecans and the chocolate chips.
- Line a baking pan with parchment paper. And add dough.
- Bake at 400 degrees for approximately 25 minutes.
- Check to see if dough is cooked by pricking with a toothpick or a fork. The toothpick or fork should come out clean. Make sure press the toothpick all the way to the bottom. This bread can look done on top and be completely raw on the bottom.
Make friends with Barry. He’s dense, but filling.
love,
melanie