From the kitchen of Husk restaurant in Nashville, Rachel Rathgeb presents this delicious and unique sweet potato bread. Unconventional compared to the average pumpkin or zucchini bread, the addition of sweet potato adds earthy aromatic spices along with a sweet caramelized crunch of the peanut toffee sauce. Fitting for cozy fall weather and winter evenings with family and friends.
Makes 2 loaves
½ cup plus 2 tablespoons butter
3⅔ cups brown sugar
4 cups heavy cream
1 tablespoon salt
¾ cup (scant) peanut butter
1½ teaspoons vanilla extract
1 pound sweet potatoes
Nonstick cooking spray
3 cups plus 3 tablespoons flour
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
1 teaspoon salt
2 cups sugar
⅔ cup oil
Butter for browning
Finely chopped peanuts for garnish
Peanut Toffee Sauce for serving (recipe follows)
For the peanut toffee sauce:
For the bread:
Make the peanut toffee sauce:
To a large pot, add butter, sugar, cream, and salt. Bring to a boil, stirring to combine. Remove from heat and whisk in peanut butter and vanilla.
Make the bread:
- Preheat oven to 375 degrees. Roast sweet potatoes until very soft, 1-1.5 hours. Cool to room temperature. Peel and discard skins. In a blender or food processor, puree potatoes until smooth.
- Preheat oven to 325 degrees. Line 2 loaf pans with parchment paper, spray with cooking spray. In a mixing bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In bowl of a stand mixer fitted with whisk attachment, mix sugar and oil on medium speed. Add eggs one at a time, scraping bowl often with rubber spatula. Alternate between adding dry ingredients and sweet potato puree, starting and ending with dry.
- Distribute batter evenly between pans. Bake until a knife inserted in the center comes out clean, about 1 hour and 7 minutes. Cool completely and cut into slices. To serve, melt butter in skillet on medium heat. Lightly brown both sides of each slice, and remove to serving plates. Sprinkle with peanuts. Drizzle generously with Peanut Toffee Sauce.
Recipe ByFrom Rachel Rathgeb of Husk in Nashville