"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sweet Potato Breakfast Loaf Recipe

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This recipe for Sweet Potato Breakfast Loaf, by , is from Sharing Cheri's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cheri Nowicki
Added: Thursday, April 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 Cup Flour
2 tsp. Baking Powder
1 tsp. Cinnamon
tsp. Ground Cloves
tsp. Salt
tsp. Nutmeg
2 Eggs
1 Cup Light Brown Sugar
Cup Oil
Cup Currants
1 Cup Mashed Sweet Potato

Directions:
Directions:
Preheat oven to 350. Grease a 9x5 loaf pan. In large bowl combine flour, baking powder, cinnamon, cloves, salt, nutmeg; whisk lightly to blend. In medium mixing bowl beat eggs, brown sugar, and oil on medium speed until creamy. Beat in sweet potato. Add sweet potato mixture to dry ingredients in two batches, beating on low speed for about 1 minute after each addition. Mix until blended. Fold in currants. Pour batter into prepared pan. Bake for about 1 hour or until tester comes out clean. Cool on rack.

Number Of Servings:
Number Of Servings:
1 Loaf

 

 

 

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