* 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
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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.
S(Internet address):
https://www.epicurious.com/recipes/food/views/sweet-potato-bread-with-caramel-and-aleppo-spiced-pecans-51249830
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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