SKILL LEVEL: Expert
PREP: 15 minutes
BAKING: About 2 hours
MAKES: 1 loaf
PAIRS WELL WITH: Chai tea, apple butter
SKILL LEVEL: Expert
PREP: 15 minutes
BAKING: About 2 hours
MAKES: 1 loaf
PAIRS WELL WITH: Chai tea, apple butter
Moist, dense, and richly flavored with an array of spices, this popular Northrend bread would be tasty on its own. But topped with caramel and crunchy nuts, it’s absolutely decadent.
1 pound sweet potatoes (about 2 medium potatoes)
1 /4 cup whole milk
1 cup dark-brown sugar
2 large eggs
1 /2 cup canola oil
1 teaspoon vanilla
1 teaspoon Holiday Spices
1 /2 teaspoon salt
1 teaspoon baking powder
1 /2 teaspoon baking soda
1 1 /2 cups flour
Butter, for greasing pan
TOPPING
2 tablespoons salted butter
1 /2 cup light brown sugar, packed
1 /4 cup heavy cream, warm
1 /4 teaspoon kosher salt
Dash of vanilla
Dash of bourbon (optional)
1 /4 cup walnuts or pecans, roughly chopped
1. Preheat the oven to 400°F. Using a sharp knife, pierce the sweet potatoes several times, then place in the oven, directly on the rack. Bake for about an hour, or until they are cooked through. Remove and allow to sit until they are cool enough to handle.
2. Turn down the oven temperature to 325°F and lightly butter a 9 x 5-inch loaf pan. Scoop the sweet potatoes out of their skins into a medium bowl and discard the skins. Add the milk and roughly mash the potatoes until there are no large pieces left. Add the sugar, eggs, oil, vanilla, and spices, beating to combine. Add the dry ingredients, scraping the sides of the bowl to make sure everything is incorporated.
3. Pour the batter into the loaf pan, and bake for about an hour, or until a toothpick poked into the middle comes out clean. Allow to cool for at least an hour, then run a butter knife along the sides of the pan and gently invert the pan to tip the bread out. Allow to cool on a wire rack until the bread is no longer warm to the touch. If you like, top with caramel and nuts, as below.
TOPPING : In a small saucepan over medium-high heat, whisk together butter, brown sugar, heavy cream, and salt. Bring to a boil (should take about 1 minute), then reduce heat. Simmer for 5 minutes, whisking frequently. Whisk in vanilla or bourbon if using, stir, then remove from heat and stir in the butter. Allow to cool for several minutes so the topping doesn’t run off the bread. Spread the caramel over the cooled bread then sprinkle with the chopped nuts. Enjoy!