I’m pretty sure that a random poll of native English speakers will reveal an all but unanimous hatred for the word “moist.” So I’m issuing a mass apology in advance to everyone who’s about to cringe and squirm as I describe this bread.
I simply cannot get over the moistness of this bread. It’s just so moist with moisture, thanks to the moistening properties of moist sweet potatoes lending it a moist crumb, the moistness of which is unmatched by even the moistest of morsels–
Oh god, someone stop me.
Now that everyone is thoroughly uncomfortable…
This bread was not inspired so much as it came into being out of sheer necessity. I made it in a desperate scramble to use up my mashed sweet potatoes after the Great Post-Power-Outage Fridge Purge of 2012. I’m not a huge fan of sweet potato desserts, especially as an alternative to pumpkin (have you ever taken a bite of sweet potato pie expecting pumpkin? WORST. EVER.) but I sugared them up to the point that even I managed to derive unmitigated enjoyment from their consumption.
Simple, hearty, and no-fuss — for the simple, hearty, and no-fuss people in your life. Or even for the complicated, vapid, and high-maintenance ones. Everyone needs a slice of sweet potato bread now and again. Especially if it’s moist.
ingredients
1 c mashed sweet potato
2 eggs
1 1/2 c sugar, plus extra for topping
1/2 c oil
1/4 c water
2 tbsp molasses
1 tsp vanilla
1 3/4 c flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
directions
1. In a large mixing bowl, combine sweet potato, sugar, molasses, egg, oil, water, and vanilla and stir to combine.
2. Add dry ingredients (flour, baking soda, salt, and spices) and mix to form a thick batter.
3. Pour batter into a greased 5×9 loaf pan and sprinkle with remaining sugar. Bake at 350° for about 50 minutes. Let cool completely before removing from pan.