Real Recipes From Real Home Cooks ®

sweet potato "pie" bread with marshmallow glaze

(3 ratings)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

To bake sweet potatoes, just pierce them all over and roast in a 425 oven for about 35 minutes. Voila! Or you can microwave them, too, for about 6 to 8 minutes.Source: Unknown

(3 ratings)

Ingredients For sweet potato "pie" bread with marshmallow glaze

  • 2 cups flour
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. ground mace
  • 1 stick unsalted butter, softened, 8 tablespoons
  • 3/4 cup packed dark brown sugar
  • 2 eggs
  • 1 cup mashed cooked sweet potato
  • 2/3 cup buttermilk
  • 1/2 cup chopped toasted pecans
  • marshmallow glaze:
  • 1/2 cup marshmallow creme
  • 1 tbsp. heavy cream

How To Make sweet potato "pie" bread with marshmallow glaze

  • 1
    Preheat oven to 350.Coat six 4 x 2 1/2 inch mini loaf pans or disposable foil mini loaf pans with nonstick spray.
  • 2
    Whisk together flour, cinnamon, nutmeg, salt, baking powder, baking soda, and mace in a bowl. Set dry ingredients aside.
  • 3
    Using a hand mixer, cream together butter and brown sugar in a bowl til mixture is light an fluffy. Beat eggs into creamed mixture one at a time, fully incorporating the first before adding the second.
  • 4
    Heat mashed sweet potato in small skillet over medium heat, stirring constantly to evaporate excess liquid, about 5 minutes. Gently stir sweet potato into the creamed mixture to blend.
  • 5
    Alternately stir the flour mixture and buttermilk into the creamed mixture, starting and ending with flour mixture. Stir only til ingredients are mixed. Stir in pecans.
  • 6
    Transfer batter to prepared pans. Bake loaves til golden and toothpick inserted in centers comes out clean, 45 to 50 minutes. Cool loaves in pans on a rack for 15 minutes, then emote from pans and cool completely on rack. Whisk together marshmallow creme and cream in a bowl til smooth. Drizzle glaze over tops of thoroughly cooled loaves. You can make these ahead and allow to cool completely. Wrap loaves in freeze paper and freeze up to 1 month. To serve, thaw loaves to room temperature before applying marshmallow glaze.Use a fork to drizzle the glaze over the tops of these little loaves. You can also serve slices of the bread with the marshmallow glaze on the side for dunking.

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