Why is it that everything that is made with yam is actually called sweet potato? Sweet potato fries, sweet potato loaf, sweet potato salad etc. I think it is partly because it just sounds more appealing than yam. Yam sort of sounds like yak – not so appealing. Sweet potato sounds sweet – way more appealing. In reality, yams are the better tasting and the sweeter of the two.
WAIT! I just learned something. Both are actually sweet potatoes! I was going to say that yams are sweeter, moister and more orange while sweet potatoes are less sweet, dryer and more yellow. However, I just learned that what I think of as yams and what are generally sold as yams are in fact just a different variety of sweet potato! True yams are not even related and have a very dark skin and can grow up to SEVEN FEET!! (see this site and this one if you don’t believe me!)
So now at least I can call this sweet potato bread without lying to you (I figured I had used yams)! Anyways, if you like pumpkin bread, or carrot cake, or zucchini loaf (bread vs cake vs loaf – let’s not go into differentiating those today! I already lost one battle) then you will love this loaf – or rather bread! It is sweet and moist and deliciously spiced. The picture doesn’t really do it justice (and I only took a couple, late at night!) Enjoy!
Sweetly Spiced Sweet Potato Bread
(adapted slightly from this recipe by loveveggiesandyoga.com)
- 1 1/2 cup orange sweet potatoes (likely labeled at the grocery store as yams!) – peeled, cooked and mashed (I boiled mine but you could steam them or cook them however you prefer)
- 2 eggs
- 1/2 cup oil
- 1/4 cup buttermilk (or yogurt or sour cream)
- 1 tsp vanilla
- 1 cup sugar
- 1/4 cup brown sugar
- 2 Tb molasses
- 1 3/4 cup flour
- 2 tsp baking soda
- 1 Tb cinnamon
- 1 tsp ginger
- 1 tsp nutmeg
- 1/2 tsp allspice
- 1/2 tsp cloves
- 1/4 tsp salt
- 2 Tb coarse sugar
- Preheat oven to 350°F.
- To bowl containing mashed potatoes, add eggs, oil, buttermilk and vanilla. Mix well. Stir in sugars and molasses.
- In a separate bowl, whisk together flour, baking soda, spices and salt (not the coarse sugar).
- Add the wet ingredients to the dry ingredients and stir until just combined (it may still be somewhat lumpy – don’t overmix it!)
- Pour evenly into a greased or parchment paper lined loaf pan. Sprinkle with coarse sugar over the top.
- Bake 55-65 min or until a toothpick/cake tester comes out cleanly.
- Allow to cool at least 10 minutes in the pan before removing it to cool completely on a rack.
I finally got a new desk with a keyboard roll-out drawer thing (whatever you want to call that). Why is this important? well it is one of the reasons I haven’t been blogging lately because it would hurt my wrists to type on my old desk. So although I would sit at my computer, I really didn’t enjoy typing things.
Recently one of the blogs I follow (Love and Olive Oil) decided to start a “kitchen challenge” each month. March was the first month and the challenge was croissants. Well I didn’t even get them made before the post deadline but I still thought it would be fun to try making them (and from now on I will try to keep up with the challenges!)
I used the Fine Cooking Classic Croissants recipe as I really liked how they had so many pictures and such clear directions. As it turns out, they are time consuming (3 days total although actual hands-on time isn’t that much) but not difficult. I actually found the dough really nice to work with and found it very easy to just follow each direction one-at-a-time.
They came out perfect! I really didn’t expect such delicious flakiness in my first try but they were really quite wonderful (and I don’t even really like croissants normally!).
Since I followed the recipe so closely and their directions were so clear, I am not actually going to post the recipe here. The only thing I did differently was to use just one package of instant yeast (which was just under 1 Tb when I measured it even though the package claims to be 2 1/4 tsp).
I also put some giant chocolate chips into several of them and sprinkled the tops with coarse sugar. Delicious. Really really delicious.