Sweet Potato Bread With Praline Icing


3/4 c. oil

4 eggs

3 ripe bananas

2 med. sweet potatoes, cooked and pureed

1/2 tsp. salt

2 tsp. baking soda

2 tsp. cinnamon

1 tsp. ginger

3 1/2 c. white flour

1 1/2 c. whole wheat flour

2 c. sugar

2/3 c. milk with 2 tsp. vinegar

1 c. pecans, roasted


Roast pecans in oven for 8 minutes at 350 degrees. Cool. Blend oil, eggs, banana and sweet potato puree in a large bowl on high for 2 minutes. Add salt, baking soda, white flour, cinnamon and ginger. Blend well. Add milk and vinegar, blend. Add the whole wheat flour and roasted pecans. Pour into 2 loaf pans. Bake at 350 degrees for 45 minutes. Makes 2 loaves.


1/2 c. brown sugar

2 tbsp. unsalted butter

1 c. roasted pecans

4 c. confectioners’ sugar

1/4 c. water

Cook brown sugar until melted over medium heat. Add butter, cook 2 minutes. Add pecans and remove heat. Cool in bowl. Add confectioners’ sugar and half of water, blend. Add more water as needed to make a thin icing. Remove bread from pan while hot and ice the sweet potato-banana bread. Cool and enjoy.


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