This moist Tea Bread with Sweet Potatoes makes a delicious, and nutritious, snack, as well as a perfect dessert to a holiday ham dinner. Top with whipped cream and nutmeg for a sweet treat.
1 cup of flour
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp pumpkin pie spice
1 cup cold sweet potatoes, mashed
1/2 cup sugar
3 Tbsp canola oil
2 Tbsp of buttermilk
1 tsp vanilla extract
1 large egg
Preheat oven to 350F degrees.
Coat a loaf pan with non-stick cooking spray and flour.
Combine flour, baking soda, salt and pumpkin spice in a mixing bowl.
Whisk until blended.
In a separate bowl, combine mashed sweet potatoes, sugar, oil, buttermilk, vanilla and egg.
Whisk until completely blended.
Mix the wet blend into the dry flour mixture.
Stir just enough to moisten the dry ingredients.
Put the batter into the loaf pan and bake for 28 minutes or until a butter knife inserted in the center comes out clean.
Cool in the pan for about 12 minutes before removing to a wire rack.
Let the loaf cool at least an hour before serving.
Makes 1 loaf.