Okay, everyone, I’m taking the plunge. I’m officially saying goodbye to summer and hello to the season of Fall. I know that many of you are thinking, wait.. hold your breaks. The season of Fall hasn’t begun yet. I totally agree it hasn’t, but I couldn’t help myself. I’m craving sweet tasting recipes and that yummy aroma that fills your kitchen with love especially when you’re talking about baking.
My children have been back to school for three weeks now and I’ve had the fever to start decorating my home for Fall ever since. -And, when I started to think about pulling all of my decorations out, I changed my mind real quick. I guess you can say, I’m not in the mood just yet for decorating. But I am in the mood for something amazing like my Sweet Potato Bread with Candied Pecans.
Let the sweetness fall from the heavens. Sweet Potato Bread with Candied Pecans is one fall dessert you do not want to miss. When you have a craving and need to satisfy your sweet tooth, this my friends is it.
I’ve always loved baking apples or pies in the oven and it’s always been my go-to recipe to serve in the Fall. But knowing that my husband and family love sweet potato, I wanted to surprise them with this special treat.
Baking from scratch is one of my favorite things to do in the Fall. I get so memorized on how simple ingredients can turn a meal or even a dessert into something fabulous. Heck, what am I talking about it? Cooking anything especially in the oven, makes my heart happy.
So with this recipe, I wanted to create a shortcut to save time. I didn’t want the stress of boiling sweet potatoes, allowing them to cool, and then spend time on mashing them for this recipe. So I decided to pick up a can of sweet potatoes in syrup from the market. The best decision ever! It worked out better than I thought.
In fact, can sweet potatoes Rock!! Easy peasy!
For this recipe, I grabbed a large bowl then began combining flour, ground cinnamon, baking powder, baking soda, salt, and allspice. In a medium size bowl, I whisk together brown sugar, melted butter, mashed sweet potatoes, eggs, and vanilla extract.
Next, take your mixture and pour it into your flour mixture. For best results, use your hand mixer on low speed until it’s well combined together. In your batter, stir in lemon zest. Now is a good time to pre-heat your oven to 350° degrees.
You will notice that your sweet potato bread batter is on the thick side. Not to worry, grab your loaf pan and spoon your batter into it. Give your pan a little shake and smooth out the top of the batter.
After baking for 45 minutes, check the center of your bread to make sure it’s done. I used a wooden pick and it came out clean as a whistle. Let your bread cool in the pan for 15 minutes. Remove your bread from pan and let it completely cool on a wire rack.
All jokes aside, my Sweet Potato Bread looks like it’s smiling back at me. I was in the kitchen giggling to myself when that smile caught my eye.
Needless to say, once it was cooled off, I was ready to glaze.
Glazing takes no time at all. -And, considering I only used confectioners sugar, vanilla extract, kosher salt, and heavy whipped cream, I was covering the Sweet Potato Bread in no time.
I bet you’re wondering about those candied pecans? Another simple topping to make.
Pre-heat your oven to 250° degrees. Grab a baking sheet and give it a good spray with cooking spray. Take your crushed pecans (halves would do) and place them in a medium-sized bowl. Wisk together an egg white, white sugar, water, kosher salt, and ground cinnamon with your pecans. Mix well.
Take a large slotted spoon and spread an even layer of the candied pecan mixture on your baking sheet. Bake for 50 minutes or until dry.
So tell me, have you ever tried Sweet Potato Bread with Candied Pecans before?
What is one Fall recipe that you can’t live without?