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Sweet Potato Bread with Caramel and Aleppo-Spiced Pecans

Reggie Dwork <reggie@jeff-and-reggie.com>
Tue, 14 Jan 2020 15:48:21 -0800
* Exported from MasterCook *

      Bread, Sweet Potato Bread with Caramel and Aleppo-Spiced Pecans

Recipe By     :Gerardo Gonzalez
Serving Size  : 6     Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                 Food Processor                  Posted
                 Potatoes                        Quickbread
                 Stand Mixer

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1              pound  sweet potatoes -- (about 1 large potato)
      1/4           cup  whole milk
   2              large  eggs
      3/4           cup  vegetable oil -- such as canola
   1         tablespoon  vanilla extract
   1 1/2           cups  dark brown sugar
   1 3/4           cups  cake flour
      1/2      teaspoon  salt
   1           teaspoon  baking powder
      1/2      teaspoon  baking soda
                         Butter -- for greasing loaf pan
   3        tablespoons  caramel sauce -- store-bought or dulce de leche
      1/4      teaspoon  flaked sea salt -- such as Maldon, for sprinkling
   1 1/2      teaspoons  Aleppo pepper flakes
      1/4           cup  chopped toasted pecans

Gently spiced pecans and a salty caramel topping give this morning 
treat a savory dimension.

ACTIVE: 20 minutes
TOTAL: 2:35, plus cooling time
Makes 1 small loaf

Preheat oven to 400F minutes. Butter a 9-by-5" loaf pan. Pierce sweet 
potato several times with a fork and place on a rimmed baking sheet 
lined with foil. Bake until soft and cooked through, 50 to 60 
minutes. Scoop out flesh into a blender or food processor; discard 
skin. Add milk and purée until smooth. Scrape the potato mixture into 
a medium bowl and return 1 1/3 cups of the mixture to the blender. 
Add eggs, oil, vanilla, and dark brown sugar and purée until smooth. 
Scrape into a large bowl.

Lower the oven to 325F. In a medium bowl, whisk the flour, salt, 
baking powder, and baking soda. Whisk the dry ingredients into the 
wet ingredients in three batches to avoid overworking the flour. Make 
sure batter is fully mixed.

Pour batter into prepared loaf pan and place on a rimmed baking 
sheet. Bake in oven, rotating once, until a toothpick inserted into 
center comes out clean, 60 to 75 minutes. Let cool in pan on a wire 
rack for 2 hours.

Run the dull side of a bread knife along the inner edges of the loaf 
pan. Unmold the bread and drizzle with caramel. Sprinkle with sea 
salt, Aleppo pepper, and pecans before serving.

Review: I absolutely love this recipe. I topped it with a praline 
topping rather than a caramel sauce, and it was amazing. Definitely a keeper.

Review: I have made this bread several times and really like it. The 
ingredients scream fall, and the combination of the caramel sauce and 
the flaked salt on top make it a winner in my book. I have not been 
able to find the Aleppo pepper but don't miss it in this recipe (my 
family and friends can't tolerate heat).

Review: Love this recipe. Have made it many times. I sub Cayenne 
pepper for Aleppo and even sprinkle it in the batter for added heat. 
Always a hit at work and with friends!

Review: Excellent recipe. It has become my favorite over Pumpkin 
Bread. I cut the oil down to 1/2 Cup and it still comes out moist. 
Not having found aleppo spice, I used Trader Joes Sweet and Spicey 
Pecans on top. Just a hint of spice and crunch!

Review: I made this for a holiday party and it was a big hit! Easy to 
make and a nice presentation. The sweet potato makes the loaf nice 
and moist, with hints of spice and a nice crunchy topping - you can't 
go wrong. I would make this recipe again because I barely got to have any!

Review: The Aleppo pepper flakes were a great discovery - described 
by the spice store guy as "like chil flakes but with more flavour". 
Will look for recipes with this yummy spice. The recipe was so 
intriguing that I had to try it despite my diabetes...worth every 
darn carbohydrate and calorie!!! I used a teaspoon of cinnamon and 
substituted blanched almond sticks for the pecans only because I 
didn't have any - I'm sure they are the best choice. The dulce de 
leche is the perfect foil for the spice and nuts and flaked salt. I 
would call this an inspired recipe and encourage you to try it. I 
will use only 1 cup of brown sugar though next time as it was almost 
too sweet for me. A huge hit with guests.

Review: I don't usually review recipes but I had to say that this was 
WONDERFUL. I made a double batch to take to work and the bread 
disappeared in minutes. I was concerned at first that there were no 
spices in the bread itself. I expect cinnamon and nutmeg in this sort 
of bread recipe. And the bread on its own was a little one-note. But 
once the pecans, caramel, salt and Aleppo pepper were added... it 
transformed the bread to something spectacular. I will say that I 
made a few small tweaks based on my own likes... I added about 3/4 
cup dried cranberries to the batter and substituted 1/2 c unsweetened 
applesauce for 1/2 c of the oil. Next time I will add chopped pecans 
to the batter as well. I like the texture in bread recipes. 
Unbelievably moist, this was a huge hit at work! Regarding the Aleppo 
pepper... I had to search online to find it, but was able to get it 
from an online spice retailer with free shipping. NOT like the pepper 
flakes you buy in the grocery store... if you are going to make this 
recipe, I recommend finding this ingredient and using it. I think an 
ounce was $5 and I received it within a few days of order.

Review: This is the first review I've written on Epicurious, simply 
because this recipe is SO DELICIOUS. It is absolutely perfect -- far 
better than pumpkin bread, which I also love. I'm not sure how, but 
it tastes like hot, buttery pancakes and not at all like sweet potatoes.

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Per Serving (excluding unknown items): 689 Calories; 33g Fat (42.3% 
calories from fat); 6g Protein; 94g Carbohydrate; 2g Dietary Fiber; 
72mg Cholesterol; 500mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1/2 
Lean Meat; 0 Non-Fat Milk; 6 Fat; 3 1/2 Other Carbohydrates.

NOTES : 2020 - 0114