the other potato bread

What's taters, precious? - Gollum
      Po-ta-toes!  boil 'em, mash em', stick 'em in a stew! - Sam
                                                           ~ Lord of the Rings


OR how about bread.  Potato bread?  Let's make it SWEET potato bread. I personally can not stand zucchini.  However, zucchini bread aptly disguises the squash and is very good.  My kids are not fans of sweet potatoes.  A sweet potato is not even in the same veggie group as a squash.  Unlike a squash, it's tame, sweet, and loveable really.  Well, I thought if I eat zucchini bread, they will eat sweet potato bread.  I remember some time back seeing a recipe for sweet potato bread in Cooking Light.  I thought it was interesting, didn't try it though.  This is a gluten free sweet potato bread.  It's moist and dense and packed with good-for-you stuffS.

Ingredients:
1 1/4 cups GF flour
1/2 cup almond flour
1 1/2 teaspoons cinnamon
1/4 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup Greek yogurt (I use honey flavored)
1/2 cup honey
1/3 cup browned butter
2 large eggs
3/4 cup peeled shredded sweeto potato (about one medium)
1/2 tablespoon fresh lemon juice

optional:  toasted nuts, dried cherries, dates, raisins  If using dried fruit, soak briefly in warm water or coffee to soften slightly.

Oven to 350 degrees.  Spray or oil or butter one loaf pan

Place 4 tablespoon butter in pan, let heat and melt and swirl until butter begins to brown.  Then turn off heat and add 1 1/2 tablespoons cold butter to pan - this cools the butter while preserving the brown butter taste.

                          Peel and grate sweet potato.  toss shredded potato with 1/2 tablespoon fresh lemon juice.  This adds a subtle bright flavor but also keeps the potato a richer orange color.

Mix dry ingredients together in bowl.  Mix butter, yogurt, honey and two large eggs in a bowl.  Add wet mixture to dry ingredients and mix just until it all comes together.  Dough is thick.

Scoop dough into prepared pan.  Place in center of oven and bake for approximately 50 minutes.  Top will be brown.  As with all quick breads, the center, direct center, will cook slower.  Check for doneness with a wooden skewer. 

 Let cool fifteen minutes or so in pan before inverting onto a cooling rack.  Let cool completely.

I mix honey and cream cheese together and spread that on slices for breakfasts, snacks, or lunch on the go!  AND the kids like it very much!