On Sunday afternoon, I had an urge to make a cake. I flicked through my Rachel Allen’s ‘Bake’ and spotted a recipe for Sweet Potato and Pecan Bread. Aha! I thought – there’s a large sweet potato in the fridge, and some Christmas walnuts and hazelnuts in the dish in the lounge. I was right about the SP [‘yams’ as my US friends call them] but wrong about the nuts. The dish was empty!
Somebody else must have eaten them on Saturday evening whilst I was concentrating on the Borgen subtitles and scarves! But I used some almonds from the jar in the pantry.
Sweet Potato and Pecan Bread [Serves 12]
- 3 eggs
- 150ml (¼ pint) vegetable oil
- 200g (7oz) soft light brown sugar
- 300g (11oz) sweet potato, peeled and grated
- 100g (3½oz) pecans, chopped
- 180g (6½ oz) self-raising flour
- Pinch of salt
- 1 tsp ground cinnamon
- ½ tsp freshly grated nutmeg
- ½ tsp mixed spice
13 x 23cm (5 x9in) loaf tin
- Preheat the oven to 150ºC (300ºF), Gas mark 2. Line the loaf tin with parchment paper.
- Beat the eggs in a large bowl, then add the oil, sugar, grated sweet potato and chopped pecans. Sift in the dry ingredients and bring the mixture together using a wooden or metal spoon.
- Pour the mixture into the prepared loaf tin, smooth the surface and bake in the oven for 1-1 ¼ hours or until a skewer inserted into the middle comes out clean.
- Allow to cool in the tin for about 5 minutes before removing. Cool completely on a wire rack before serving.
Note: You can use walnuts instead of pecans, if you like, or add raisins or other dried fruit. I think I should have lowered the temp slightly- the top cracked!