Organic Sweet Potato Quick Bread

I love to make pumpkin bread for the fall.  I also love roasted sweet potatoes.  I decided to take my favorite pumpkin bread recipe and adapt it to use some left over sweet potatoes.  This recipe has all of your favorite fall flavors with a twist.  Try this recipe.  As always, I used organic ingredients but you can use conventional as well.  I also use local sweet potatoes and eggs to make this recipe Homemade on Long Island and from Long Island.  I used a decorative loaf pan for this, but you can use a plain one.

Makes 2 loaves.

Ingredients:

3 medium -large organic sweet potatoes, roasted and skin removed
1 2/3 cups organic sugar
2/3 cup organic vegetable oil
2 tsp organic vanilla
4 organic, local eggs
3 cups organic all purpose flour
2 tsp baking soda
1 tsp kosher salt
1 tsp organic cinnamon
1/2 tsp baking powder

Here's how:

Preheat the oven to 350 degrees F.

Spray the bottoms of 2 loaf pans with non-stick spray.

Combine the sweet potatoes, sugar, oil, vanilla and eggs in the bowl of a mixer.

 

Mix to combine completely.
                                      
In a separate bowl, combine the flour, baking soda, salt, cinnamon and baking powder.

Add this flour mixture to the mixer bowl in three batches, completely incorporating before each addition.

Divide the batter evenly between the two pans.

Place the pans into the oven and bake for 1 hour, turning halfway through.

Remove from the oven and cool for 1 hour in the pan.

Turn the loaves out and let them finish cooling.