Sweet Potato Bread Ingredients
- 400g sugar
- 1 lb sweet potatoes (pureed)
- 420g all-purpose flour
- 144g oil
- 4 eggs
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp salt
- 2 tsp baking soda
- 1 tsp baking powder
Sweet Potato Bread Instructions
- Spray and line loaf pans with parchment.
- Scale together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk everything together very well.
- In the bowl of a mixer, scale sugar and oil and mix to combine.
- Add in eggs one at a time scraping the bowl often.
- Alternate between adding in the dry ingredients and sweet potato puree starting and ending with dry.
- Once everything is combined, fill the pans with 1820g of batter and bake for about an hour and 7 minutes at 325F (check for doneness by sticking a knife into the center and having it come out clean).
- Once completely cool, slice the loaf into 1 1/4 in. thick slices.
Peanut Toffee Sauce Ingredients
- 280g butter
- 1600g brown sugar
- 960g cream
- 1T vanilla extract
- 2T salt
- 360g peanut butter
Peanut Toffee Sauce Instructions
- Scale butter, brown sugar, cream, and salt into a pot.
- Bring all ingredients to a boil and make sure everything is melted and well combined.
- Take off the heat then whisk in the peanut butter and vanilla.
Pick up:
- Heat up a pan with clarified butter and brown both sides of the cake.
- Cover entire slice with finely chopped peanuts.
- Sauce the whole plate with a pool of sauce.
Recipe courtesy of pastry chef Rachel Rathgeb of Husk Nashville
