Recipe courtesy of Chef Tim Groody, Sonoma California Bistro & Wine Bar, Charlotte, NC
1small sweetpotatopeeled and diced
1package (1/4 ouncactive yeast
Pincheach of cinnamonnutmeg and cloves
Preheat oven to 375º F.
In small saucepan combine sweetpotato, milk and water. Bring to a boil, reduce heat and simmer until sweetpotato is tender. Drain, reserving 1/2 cup liquid.
Sprinkle yeast over hot cooking liquid (120 degree F to 130 F); stir to dissolve.
Mash sweetpotato; add to yeast mixture with 1 cup flour, sugar and salt; mix well.
Cover; let rise in warm place until doubled, about 1 hour.
When dough has doubled, punch down and stir in beaten egg and butter. Add remaining 1-1/2 cups flour, 1/2 cup at a time, to form soft dough; mix well.
Knead dough on floured surface 10 minutes or until smooth.
Shape dough into loaf.
Place in greased 8-1/2 x 4-1/2 x 2-1/2-inch loaf pan. Cover; let rise in warm place until doubled, about 45 minutes.
Bake in center of oven 30 to 35 minutes or until bread sounds hollow when lightly tapped. Remove from pan. Cool on wire rack.
To make French Toast:
Cut Sweetpotato Bread into 8 thick slices. Cut each slice into three sticks.
Blend 4 beaten eggs with 3 tablespoons milk, 1 tablespoon sugar, 1-1/2 teaspoons vanilla and a pinch each of cinnamon, nutmeg and cloves.
Dip bread sticks into egg mixture. Cook in butter over medium heat in large skillet or griddle until golden brown.
To serve, stack bread sticks on serving plate alternately forming a square and in a log cabin fashion. Drizzle with bottled blueberry syrup. Sprinkle with powdered sugar. Garnish with fresh blueberries, if desired.
Number of servings (yield): 1 loaf
Recipe provided by the North Carolina Sweet Potato Commission (http://ncsweetpotatoes.com/).