Ingredients and Weight:
- Sweet potatoes (1 pound)
- All-purpose flour (1 cup)
- Sugar (1/2 cup)
- Brown sugar (1/2 cup)
- Baking soda (1 teaspoon)
- Salt (1/2 teaspoon)
- Cinnamon (1/2 teaspoon)
- Nutmeg (1/4 teaspoon)
- Allspice (1/4 teaspoon)
- Eggs (2)
- Milk (1 cup)
- Raisins (1/2 cup)
- Chopped pecans (1/2 cup)
- Shredded coconut (1/2 cup)
Preparation Time:
20 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (Medium)
Preparation Method Steps:
- Peel and boil the sweet potatoes until tender.
- Mash the sweet potatoes and set aside.
- Preheat oven to 350°F (175°C).
- Whisk together the flour, sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, and allspice in a large bowl.
- In a separate bowl, whisk together the eggs and milk.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in the mashed sweet potatoes, raisins, pecans, and shredded coconut.
- Pour the batter into a greased 9x13 inch baking dish.
- Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information:
Per serving (1/8 of the recipe):
- Calories: 250
- Fat: 5g
- Protein: 5g
- Carbohydrates: 45g
- Fiber: 3g
Dish Characteristics:
- Moist and flavorful
- Sweet and aromatic
- Perfect for breakfast, brunch, or dessert
User Comments:
- "This sweetbread is absolutely delicious! It's so moist and flavorful, and the fruit and spices give it a wonderful aroma."
- "I love the combination of sweet potatoes and fruit in this bread. It's a unique and satisfying treat."
- "I've made this bread several times now, and it's always a hit with my family and friends."
Special Precautions and Tips:
- To make this dish gluten-free, use gluten-free flour.
- For a vegan version, substitute almond milk for milk and use a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water) instead of eggs.
