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Aunt Hattie's Scrumptious Sweet Tater Bread

Submitted By Fairyelora (0 Review)
135/150 out of 15 votes
80

Timings
15 min(s)
180 min(s)
195 min(s)
This recipe can be serve by Eight Persons
Ingredients
  1. 2 1 1/2 Pounds Sweet Potatoes Medium Orange Fleshed
  2. 8 Tablespoons 1 Stick Butter At Room Temperature
  3. 1 Cup Sugar
  4. 2 Large Eggs At Room Temperature
  5. 1/2 Cup Evaporated Milk
  6. 1/2 Teaspoon Vanilla Eextract
  7. 1/8 Teaspoon Lemon Extract
  8. 2 Cups All Purpose Flour
  9. 1 Teaspoon Baking Soda
  10. 1/4 Teaspoon Salt
Method
  1. Preheat the oven to 350F. Butter and flour a 9 x 5 x 3-inch loaf pan, tapping out the excess flour.
  2. Bring a large saucepan of lightly salted water to a boil over high heat. Add the sweet potatoes and cook until tender, about 25 minutes. Drain, and rinse under cold water until easy to handle. Peel the sweet potatoes, place in a medium bowl, and mash well.
  3. Measure 1 cup mashed sweet potatoes, saving the remaining sweet potatoes for another purpose. In a large bowl, using a handheld electric mixer on high speed, beat the butter and sugar until combined, about 1 minute. One at a time, beat in the eggs. Beat in the sweet potatoes, evaporated milk, vanilla, and lemon zest.
  4. In a medium bowl, mix the flour, baking soda, and salt.
  5. With the mixer on low speed, gradually beat the flour mixture into the sweet potato mixture, scraping down the sides of the bowl with a rubber spatula. Spread evenly in the prepared pan.
  6. Bake until the top springs back when lightly pressed and a toothpick inserted in the center comes out clean, about 1 hour, 15 minutes.
  7. Cool for 10 minutes on a wire rack. Invert onto the wire rack, turn right side up, and cool completely.
  8. Best-Ever Banana Bread: Substitute 1 cup mashed ripe bananas for the mashed sweet potatoes.
  9. Reduce baking time to 1 hour.
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