Potted  Sweet Potato Tea Bread Recipe

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"Potted" Sweet potato Tea bread

Lynnda Cloutier


a great year-round gift idea for the spud lover, this sweet potato tea bread can be presented in a flower pot. Embellish it with a garden shovel, hoe, and seed packets. If you don't have a terra-cotta flower pot on hand, use a 9 x 5" loaf pan.

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2 1/2 cups flour
1 cup chopped pecans
1/2 cup sugar
4 teaspoons baking powder
3/4 teaspoon ground allspice
1 cup mashed sweet potatoes
one large egg
1/2 cup milk
1/2 cup orange marmalade, plus more for brushing if desired
1/4 cup butter or margarine, melted
1/2 cup dark raisins


1preheat the oven to 350°. Soak a new, clean, 6 inch wide (top end) terra-cotta flower pot in cold water for 10 minutes. Drain. Line the pot with foil. Grease the foil. Cut a circle of foil to fit the bottom of the pot. Press it into the pot and grease.
2In a large bowl, stir the flour, pecans, sugar, baking powder, and allspice to mix well. In a medium bowl with a wire whisk or fork, beat the sweet potatoes, egg, milk, orange marmalade, butter, and raisins. Stir into the flour mixture just until blended. Spoon the batter into the prepared flowerpot. Bake 1 1/2 hours or until a toothpick inserted in the center comes out clean. Cover the loaf with foil during the last 15 minutes of baking is the top becomes too Brown. Remove to a wire rack to cool.
3Remove the bread from the flower pot. Peel off foil. If you like, brush the top with orange marmalade. Makes one loaf.

About this Recipe

Course/Dish: Sweet Breads