Sweet Potato Bread
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 1 loaf
Ingredients
  • 3 cups self-rising flour
  • 2 cups butter pecan ice cream, melted
  • 1 cup mashed sweet potato puree, from baked sweet potatoes
  • ½ cup chopped pecans
  • 1 stick unsalted butter, softened
  • 2 tablespoons mashed sweet potato puree
Instructions
  1. Preheat your oven to 350ºF. Spray a 5 x 9-inch (or similar size) non-stick loaf pan with non-stick spray.
  2. In a large mixing bowl, add all four ingredients and combine with a spoon. Pour into the loaf pan and smooth out the top. Bake for 1 hour until golden brown. Use a bamboo skewer to test for doneness; remove and let cool before slicing.
  3. Combine the butter and remaining sweet potato puree, and scoop into a dish.
  4. Slice and serve the bread with sweet potato butter on the side.
Notes
Cook time does not include baking the sweet potatoes. Bake your sweet potatoes ahead of time and be sure to mash or process the pulp until it is a smooth puree. Try this ice cream-based recipe for banana bread (banana ice cream and mashed bananas) or rum raisin bread (rum raisin ice cream, golden raisins and a splash of rum).
Recipe by Acadiana Table at https://acadianatable.com/?p=29585