| Sunday, November 16, 2008 |
| Sweet Potato Bread |
 It is that time of year when you need options to use up leftovers. I don't know about you, but I am always trying to change things up with whatever did not get eaten during the holiday event! Otherwise, everyone here gets bored and I end up eating everything by myself (I can't throw food away)! I don't like it when that happens! So, here is a great one for those sweet potatoes that just did not get eaten on Thanksgiving day! I used the same recipe that I use for my pumpkin muffins and it worked like a charm! I hope this one helps!
Fat Free Sweet Potato Bread
1 1/2 cup white whole wheat flour
1 tsp pumpkin pie spice
3/4 tsp salt
3/4 tsp baking powder
1/2 tsp baking soda
3/4 cup turbinado sugar (sugar in the raw)
1 cup pureed sweet potato
1/4 cup unsweetened applesauce (or pumpkin)
1/4 cup of milk of choice (I used light Silk Soy)
1/4 cup egg substitute
1/2 TBSP turbinado sugar
Preheat oven to 350 degrees. Spray bread pan.
Combine the dry ingredients and mix well. Then just add the wet ingredients. I just poured it all in, so I had less dishes! Mix well and then pour into prepared pan. Sprinkle with remaining sugar.
Bake 45 minutes . It is done when you insert a toothpick and it comes out clean.Labels: quick breads |
posted by Sarena Shasteen - The Non-Dairy Queen @ 7:24 PM  |
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| 2 Comments: |
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LOVELY way to use sweet potatoes (one of my many food loves).
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ooh, i bet this would be good with pureed pumpkin too? regardless, i love that it's healthy and sounds delicious.
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Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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LOVELY way to use sweet potatoes (one of my many food loves).