Sweet Potato Surprise Bread Recipes

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease one 8x12 inch baking dish.
• Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl to cool.
• In a mixing bowl, combine sweet potatoes, bananas, white sugar, brown sugar, pecans, evaporated milk, butter, vanilla, cinnamon and nutmeg. Mix well.
• Pour mixture into baking dish, place coconut on top of potato mixture and top with marshmallows. Bake for 10 to 15 minutes.

Steps:

• Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts.
• Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour.

Steps:

• Preheat the oven to 325 degrees F. Grease an 8-by-4-inch baking dish with cooking spray.
• Beat the butter and the sugar in an electric mixer fitted with the whisk attachment on medium speed until it becomes light and fluffy, 3 to 5 minutes. Add the egg and mix until blended. Remove the bowl from the mixer and use a rubber spatula to gently fold in the roasted sweet potato.
• Add the flour, salt, ginger, baking soda, baking powder, cloves, orange zest and 1 teaspoon cinnamon and fold gently until just combined. Do not overmix or the bread will become tough.
• Transfer the batter to the baking dish in an even layer and place in the center of the oven. Bake until a toothpick or small paring knife inserted in the center comes out clean, about 55 minutes. Shut off the oven and let the bread sit in the oven 5 minutes more. Remove from the oven and cool at least 30 minutes before unmolding.
• Unmold the bread onto a serving platter. Bring the honey to a simmer in a small saucepan over medium heat until it froths and turns amber-brown, 2 to 3 minutes. Remove the pan from the heat, then add the orange juice and remaining 1/2 teaspoon cinnamon. Return to the heat and simmer 30 seconds to combine. Pour carefully over the top of the cooled bread.

Steps:

• In a bowl, combine sugar, eggs, sweet potatoes and vanilla; mix well. Combine flour, baking powder, nutmeg, allspice cinnamon, salt and baking soda; stir into potato mixture. Fold in nuts if desired. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 1 hour or until bread tests done. Cool in pans 10 minutes before removing to a wire rack to cool completely.

Steps:

• Heat oven to 450°. Grease bottom and sides of square pan, 8x8x2 inches, with shortening. Mash sweet potatoes and brown sugar. Shape 1/3 cup potato mixture around each marshmallow into a ball.
• Brush 1 sweet potato ball at a time with butter; roll in cornflake crumbs to coat. Place in pan. Bake uncovered 8 to 10 minutes or until coating is light brown.

Steps:

• For the bread: Preheat oven to 350°F In a large bowl, combine bread mix, sweet potatoes, water and vegetable oil just until moistened. Pour half of batter into a greased and floured 9x5-inch loaf pan. Spoon filling over batter. Spoon remaining batter over filling.
• Bake for 65-75 minutes or until a toothpick inserted comes out clean. Cool for 15 minutes, then remove from pan and cool completely. Drizzle icing over bread. Sprinkle with chopped pecans.
• Filling: Beat cream cheese, sugar and egg with a mixer until smooth. Stir in sweet potatoes.
• Icing: Mix milk and powdered suugar until smooth. Add more milk, if needed, to form a drizzling consistency.