Sweet potatoes are in the markets now. They are the fall colors coming to your table, ready to eat and full of vitamins. We have company and I somehow feel obligated to make enough food for local Michigan, Illinois and Indiana... needless to say, I have leftovers often. AND I love to be a touch creative in the use of this bounty... and pass it on to others in a more palpable form than cold potatoes in a bowl.
Smell the muffins! Pass the bread! This recipe comes from memories of church suppers, when the ladies brought in the best of their mixings and musings. Everything was served with pride and every recipe was requested to be written and preserved. This one is a favorite. A thick slice of this bread with butter and cream cheese will fill you for a week! But the aroma will entice you back into the kitchen before the knife is rewashed!
Sweet Potato Nut Muffins or Bread
Preheat oven to 375 degrees
1/2 c unsalted butter
1/2 c shortening
2 2/3 c sugar
2 c cold mashed sweet potatoes
3 1/2 c flour
1 t salt
1 t Cinnamon
1 t Nutmeg
2 t baking soda
1 c chopped nuts of choice (hazelnut, walnut or pecan)
2/3 c cold strong black coffee
Cream together butter, shortening and sugar. Add eggs to this mixture, and then add the sweet potatoes.
In a separate bowl sift flour, salt, Cinnamon, Nutmeg and baking soda. Add this alternately with the cold coffee to the butter mixture. Add nuts, do not over beat.
Grease 2 9x5x3" loaf pans and a muffin pan that has 4 large muffin cups. Fill pans and cups. Bake the muffins for 25 to 28 minutes, remove from oven quickly. Let bread bake for a total of 1 hour. Test with a tooth pick for to see if done.
Cool 10 minutes before removing from pans.