Tuesday, September 28, 2010

Sweet Potatoes At Our Waynesville North Carolina Bed and Breakfast

We have such thoughtful guests. They are always bringing us something that is meaningful to them, that they want us to enjoy.  Recently, a return guest had brought us huge sweet potatoes from their garden. Not just a couple, but at least 10 of them. What am I going to make for them to enjoy tomorrow morning at breakfast? I could always do sweet potato biscuits or sweet potato pie, but then I remembered this great recipe book given to us by Rick and Cheryl Senkowsky, repeat guests who have become good friends , called "Burnin' Down South" by Chef David Vincent Young out of Hilton Head.

I had already made "Dchef's Sweet Potato Cornbread". Now it's time for "Dchefs' Sweet Potato Bread". Needless to say it was a huge hit at our Waynesville North Carolina Bed and Breakfast during breakfast. I'd like to share the recipe with all of you.

Dchefs' Sweet Potato Bread
Serves 10-12
5 tablespoons unsalted butter, @ room temperature
1/2 cup sugar
1/2 cup brown sugar
1 large egg
2 egg whites
1 teaspoon vanilla
1 teaspoon  baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 3/4 cups flour
1 1/2 cups mashed sweet potatoes
1/2 cup heavy cream or vanilla yogurt
1/3 cup chopped pecans

1.Cream together butter and sugars until light and fluffy. Add egg and mix well. Add egg whites and vanilla. Mix well
2.Add mashed sweet potatoes. Beat on high for 30 seconds
3.Combine all dry ingredients except the nuts. Sift 3 times. Add in flour and cream or yogurt alternating.Mix well after each addition. Add nuts and mix.
4.Pour into a greased and floured 9x5x3 loaf pan and bake for 1 hour 15 minutes until brown. Test for doneness with a toothpick.

Please let me know how you enjoyed it and by all means send me some of your favorite sweet potato recipes!

Rachel Reid, Very Happy Innkeeper at Andon-Reid Inn our Bed and Breakfast in Waynesville, North Carolina My Zimbio
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