Before Christmas every year, I bake quick breads to give to friends and neighbors. Just as a little something special to go with their morning coffee during this hectic holiday season. And this year I decided to make a sweet potato bread.

Now something you should know. I love sweet potatoes. I like them cooked with both savory and sweet ingredients. But the best way for me to eat them is mashed up, with lots of sugar and spices, in the form of pie. I could eat sweet potato pie three times a week and be a very happy camper. Granted, a lot heavier than I already am, but there would always be a smile on my face. Well, maybe not after having just been to see my doctor, but the rest of the time for sure. But being smarter than to do that to my body, I confine my sweet potato pie cravings to once or twice a year.

But when it came time to decide which quick bread to gift this year, visions of sweet potato pie drifted into my psyche. Would it be possible to create a sweet potato bread that contained all the ingredients I associate with sweet potato pie? Could I guarantee that the bread would remain moist even if it sat around for a few days? Could I keep from eating all the bread that I planned to share with others? (That was really the main question.)

So I jumped on the computer, did a few searches for a sweet potato bread recipe, and came up with this glommed together version. Now when you read the ingredients, I’m sure one of the first things you will notice is the 2 tablespoons of bourbon. And if you are at all familiar with my recipes, you will be saying to yourself – self, she’s at it again – there’s bourbon in this bread! And of course, you would be correct. There is indeed bourbon in this recipe, and for a very good reason. Bourbon is a fantastic ingredient because it pairs well with spices. It seems to bring out the best in them. For many, the flavor of bourbon hints of vanilla, caramel, honey, butterscotch, apple, pear, figs, raisins, dates, nutmeg, cloves, and cinnamon. So the use of a bit of bourbon in this recipe only makes sense. If you choose not to use bourbon, just substitute it with water. Not a problem.

I hope you enjoy this recipe and think about gifting a loaf to a friend. And it doesn’t have to be just at Christmas time. Homemade goodies received any time of year are a treat. But save a loaf for yourself. For all you do, you deserve a treat too. And I can’t think of a better way to treat yourself than to sit down with a nice cup of coffee or tea, a slice of this bread, and a good book. Happy New Year everyone. And peace and love to all.     

• 2½ c. unbleached all-purpose flour, plus more for dusting the pan
• ½ c. whole wheat pastry flour
• 1½ tsp. salt
• 2 tsp. baking soda
• 1 tsp. baking powder
• 2 tsp. ground cinnamon
• 2 tsp. freshly ground nutmeg
• ½ tsp. allspice
• ½ tsp. ground cloves
• 2 c. sweet potato flesh, scooped from 2-3 medium sized roasted sweet potatoes (see recipe for roasting sweet potatoes below)
• 1⅓ c. granulated sugar
• 2/3 c. packed light brown sugar
• 1 c. unsalted butter (2 sticks), melted, plus more for coating the pans
• 4 lg. eggs, room temperature
• 2 tsp. vanilla extract
• 2 T. bourbon
• 1 c. whole milk
• 1 c. pecans, toasted and coarsely chopped
• ¼ c. demerara sugar, or more as needed

Coat 2 9x5x3-inch loaf pans or 5 small loaf pans with butter and flour. Set aside. 

Whisk the flours, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves together in a medium bowl; set aside.

In the bowl of your stand mixer fitted with a paddle attachment, mix the mashed sweet potato, granulated sugar, and brown sugar on medium speed until well combined, about 1 minute. Add the melted butter and mix on low speed until smooth. Add the eggs 1 at a time, mixing until fully incorporated, then mix in the vanilla and bourbon.

Stop the mixer and scrape down the sides of the bowl with a rubber spatula. On low speed add half of the flour mixture, then half of the milk. Repeat with the remaining flour mixture and milk, mixing just until combined, about 1 minute. Remove the bowl from the mixer and fold in the pecans.

Pour the batter into the prepared pans, smooth the top, and evenly sprinkle with the demerara sugar.

Bake in a pre-heated 350 degree oven until a cake tester inserted into the center comes out clean, about 55 to 60 minutes. (30 minutes baking time (or so) for the mini pans.)

Remove breads from oven and allow to cool in the pans for 15 minutes, then turn out onto a wire rack to cool completely. If you are giving the mini breads as gifts, and have used the disposable aluminum pans, just leave the breads in the pans.

How to bake sweet potatoes for this recipe:

Wash and dry 3 medium, dark skinned sweet potatoes (may be labeled as yams at your grocery store). Make about 3 slits on the top of each potato. Place on a baking sheet. Bake in a pre-heated 400 degree oven for 60-75 minutes or until tender. Remove from oven and cool to touch or for really easy peeling, refrigerate the cooked sweet potatoes overnight. Remove the peels and mash with a fork.