Recipe by Lori 13
I just made this up last night. I had had some dehydrated sweet potato skins I was carting around the counrty and FINALLY decided I had time to grind them all in my coffee grinder. I think all the labor made the bread taste better. I'm sure you can purchase sweet potato flour somewhere, but if not...Dry 'em out, grind 'em up! Enjoy. PS this is also really healthy. Loaded with vitamin A!
Top Review by reamia
This is my favorite cake. I take it to all parties and gatherings. I have done several variations... adding cherries and powdered sugar to the top. Putting it in a bunt cake pan and decorating the hole in the middle. I have also used cherry filling instead of the pineapple. That is yummy too. This is probably the easiest cake to make that you will ever try in your life!!!
- 3 teaspoons yeast
- 1 cup warm water
- 1 teaspoon sugar
- 1 1⁄2 tablespoons honey
- 1 teaspoon salt
- 2 eggs (beaten)
- 2 tablespoons canola oil
- 1 cup nonfat dry milk powder
- 1 cup sweet potato flour
- 1 cup whole wheat flour
- all-purpose flour
Directions See How It's Made
- In a bowl combine the yeast, water and sugar.
- Let stand until foamy.
- Add the honey, salt, eggs and canola oil.
- Mix well.
- Add the milk powder, sweet potato flour and the wheat flour.
- Mix well.
- Add enough white flour to bind.
- Turn out onto a floured surface.
- Knead until smooth and elastic.
- Place in an oiled bowl.
- Let rise in a warm place for 2 hours.
- Punch down.
- Shape into a ball.
- Let rise 1 hour.
- Heat oven (with a baking stone if you've got one) to 450.
- Let stone heat 30 minutes.
- Scatter cornmeal on stone.
- Cut an"x" on the top of the loaf.
- Place on stone.
- Lower oven temp to 350.
- Bake until golden and hollow sounding, anywhere from 35-60 minutes depending on your oven.
- Let cool on a rack.
- This is really tasty with honey butter!