Sweet Potato Streusel Bread Recipes

Steps:

• In a large bow, combine the first eight ingredients. Spoon into a greased 3-cup baking dish. Combine the topping ingredients; sprinkle over potato mixture. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer inserted in the center reads 160°.

Steps:

• 1. Ingredients 2 1/3 cups sugar 3 1/3 cups flour 2 teaspoons baking soda 1/2 teaspoon baking powder 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 2 cups (cooked and cooled) mashed sweet potatoes 2 large eggs 2/3 cup vegetable oil 2/3 cup water Streusel Topping 1 cup chopped walnuts 1/2 cup flour 1/2 cup light brown sugar, packed 1/2 teaspoon cinnamon 2 tablespoons butter, melted Directions 1. Preheat the oven to 350°F. Spray the inside of the bread pans with nonstick spray and set aside. 2. In a medium bowl, combine the sugar, flour, baking soda, baking powder, salt, cinnamon, and cloves. Set aside. 3. In a large mixing bowl on medium speed, beat the potatoes, eggs, oil, and water until smooth. Add the dry ingredients (from step #2) to the potato mixture. Mix until combined. Pour the batter equally into the bread pans and set aside. 4. To make the streusel topping, combine all of the streusel ingredients in a small bowl until well blended. 5. Sprinkle the streusel topping evenly over each bread. 6. The 3 x 5 breads take about 40 - 45 minutes to cook. (Test them in the center with a tooth pick and remove them when the tooth pick comes out clean.) The 8 x 4 bread takes about 55 - 62 minutes to cook. (Be sure to test them with a tooth pick.)

Steps:

• Preheat oven to 350°.
• Pierce potato with a fork; place on a paper towel in microwave oven. Microwave at high 7 minutes, turning after 4 minutes. Wrap potato in paper towel; let stand 5 minutes. Peel potato; mash to measure 1 cup.
• Place butter in a small microwave-safe bowl. Microwave at medium 20 seconds or until soft. Stir in pecans and 2 tablespoons sugar.
• Lightly spoon flours into dry measuring cups; level with a knife. Combine all-purpose flour and next 6 ingredients (all-purpose flour through nutmeg) in a large bowl, stirring with a whisk. Add mashed sweet potato, juice, oil, and egg, stirring until well blended.
• Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Drop pecan mixture by spoonfuls over top of loaf; gently press into batter.
• Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Remove from pan; cool completely on wire rack.

Steps:

• Heat oven to 350°F.
• Mix potatoes, orange juice and half the butter until blended; spoon into 2-qt. casserole sprayed with cooking spray.
• Mix remaining butter, cookie crumbs, nuts and sugar until blended; sprinkle over potato mixture.
• Bake 30 min. or until potato mixture is heated through and topping is golden brown.

Steps:

• For Filling:
• Butter 13x9x2-inch glass baking dish. Cook sweet potatoes in large pot of boiling salted water until tender, about 8 minutes. Drain; return to same pot. Stir potatoes over medium-high heat until excess liquid evaporates. Remove from heat. Add butter and sugar and mash potatoes until almost smooth. Mix in half and half, eggs, ginger and vanilla. Season with salt. Spread in prepared dish (filling will be about 1 inch thick).
• For toppings:
• Rub together sugar, flour and butter in medium bowl until moist crumbs form. Mix in pecans and coconut. (Filling and topping can be prepared 1 day ahead. Cover separately and refrigerate.)
• Preheat oven to 350°F. Sprinkle topping over filling. Bake until filling is set and topping is brown, about 40 minutes. Let stand 10 minutes. Cut into squares and serve.