Best 3 Holiday Sweet Potato Bread Recipes

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HOLIDAY SWEET POTATO BREAD



Holiday Sweet Potato Bread image

"This pleasant bread is a welcome addition to fall meals," pens Christi Ross of Mill Creek, Oklahoma. "No one at our Thanksgiving table could get enough."

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (about 1-1/2 pounds).

Number Of Ingredients 9

1/2 cup plus 2 tablespoons warm milk (70° to 80°)
1 egg, lightly beaten
1-1/2 teaspoons salt
4-1/2 teaspoons butter
2 tablespoons brown sugar
1/2 cup chopped canned sweet potatoes, drained
1/3 cup miniature marshmallows
3 cups bread flour
2-1/2 teaspoons active dry yeast

Steps:

  • In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Nutrition Facts :

HOLIDAY SWEET POTATO CAKE



Holiday Sweet Potato Cake image

Try a southern specialty you'll find very similar to familiar moist and delicious carrot cake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 12

Number Of Ingredients 16

2 cups Gold Medal™ all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 cups shredded peeled sweet potato (1 large)
3/4 cup vegetable oil
1 teaspoon vanilla
3 eggs
1 can (8 ounces) crushed pineapple in juice, undrained
3/4 cup sweetened dried cranberries
1/2 cup butter or margarine, softened
1 package (8 ounces) cream cheese, softened
3 cups powdered sugar
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Grease bottoms and sides of 2 round pans, 9x1 1/2 inches, with shortening; lightly flour.
  • In large bowl, mix flour, granulated sugar, baking powder, baking soda, salt and cinnamon. Add sweet potato, oil, 1 teaspoon vanilla, the eggs and pineapple with juice. Beat with electric mixer on medium speed 2 minutes. Stir in cranberries. Pour into pans.
  • Bake 25 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool 5 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
  • In medium bowl, beat all Cream Cheese Frosting ingredients with electric mixer on medium speed until smooth. Fill layers and frost side and top of cake. Garnish edge with additional dried cranberries if desired. Store covered in refrigerator.

Nutrition Facts : Calories 615, Carbohydrate 80 g, Cholesterol 95 mg, Fat 6, Fiber 2 g, Protein 6 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 420 mg

HOLIDAY SWEET POTATO CASSEROLE



Holiday Sweet Potato Casserole image

Update this classic cold-weather side dish with a sweet, crunchy maple-pecan topping.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h10m

Yield 10

Number Of Ingredients 12

Reynolds Wrap® Pan Lining Paper
2 pounds parsnips and/or carrots, peeled and cut into 1/2-inch pieces
2 pounds sweet potatoes, peeled and cut into 1-inch pieces
½ cup reduced-sodium chicken broth
¼ cup whipping cream
5 tablespoons butter, chopped and divided
¾ teaspoon salt, divided
½ cup packed brown sugar
¼ cup all-purpose flour
1 teaspoon dried rosemary, crushed
½ cup pecans, chopped
2 tablespoons maple syrup

Steps:

  • Preheat oven to 400 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.
  • Add parsnips and/or carrots to a large microwave-safe bowl. Add 1/4 cup water and cover with wax paper. Microwave on high for 5 minutes. Uncover and add sweet potatoes. Cover and microwave 15 minutes more or until tender, stirring once. Drain and return vegetables to bowl.
  • Pour broth and cream into the bowl with vegetables. Use a potato masher to mash to desired consistency. Stir in 3 tablespoons butter and 1/2 teaspoon salt. Transfer to prepared baking dish.
  • Combine brown sugar, flour, rosemary, and 1/4 teaspoon salt in a medium bowl. Using a pastry blender, two forks, or your fingers, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in pecans and maple syrup and sprinkle over sweet potato-mixture.
  • Bake 20 to 25 minutes or until pecan mixture is just starting to brown.

Nutrition Facts : Calories 307.2 calories, Carbohydrate 48.4 g, Cholesterol 23.6 mg, Fat 12.3 g, Fiber 6.2 g, Protein 3.6 g, SaturatedFat 5.5 g, Sodium 260.4 mg, Sugar 22.9 g

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