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

  1. Spray and line loaf pans with parchment.
  2. Scale together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk everything together very well.
  3. In the bowl of a mixer, scale sugar and oil and mix to combine.
  4. Add in eggs one at a time scraping the bowl often.
  5. Alternate between adding in the dry ingredients and sweet potato puree starting and ending with dry.
  6. 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).
  7. 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

  1. Scale butter, brown sugar, cream, and salt into a pot.
  2. Bring all ingredients to a boil and make sure everything is melted and well combined.
  3. Take off the heat then whisk in the peanut butter and vanilla.

Pick up:

  1. Heat up a pan with clarified butter and brown both sides of the cake.
  2. Cover entire slice with finely chopped peanuts.
  3. Sauce the whole plate with a pool of sauce.

Recipe courtesy of pastry chef Rachel Rathgeb of Husk Nashville