RECIPE TITLE "Aunt Hattie's Scrumptious Sweet Tater Bread" Author: LaBelle Cuisine: Recipes to Sing About
Like so many of my special recipes, my Aunt Hattie Mae gave me
this one. It has only been in recent years that I've gotten into
baking and, so much of what I know about it I learned from Aunt
Hattie and Aunt Josh.
Aunt Hattie and Aunt Josh are some cooking Sisters themselves.
In Georgia, the ancestral home of my father's family, their culinary
skill is legendary. For years, Aunt Hattie and Aunt Josh cooked
in private homes for wealthy White families. More than a few folks
stopped speaking to each other after one family visited another
for dinner and an awestruck diner tried to hire Auntie Hattie or
Aunt Josh away.
Aunt Josh even cooked President Eisenhower his first soul food
meal. He'd spent the night with the family she was working for and,
the next morning, Aunt Josh rose with the sun and cooked him a soul
food banquet: hogshead bacon, sausage scrapple, grits and redeye
gravy, sweet potato waffles, and, of course, Grandmother Tempie's
flying biscuits. Aunt Josh says President Eisenhower mopped his
plate clean. Can't you just see the look on the face of the White
House chef when Ike got back to Washington and asked him to whip
up some grits and gravy!!?
Aunt Josh and Aunt Hattie are both fabulous cooks, and as much
as I relish their food, the stories they have told me over the years
about our family are what I love most. When you put Aunt Hattie's
Scrumptious Sweet Tater Bread in the oven, invite a very old or
very young relative to join you in the kitchen. While it's baking,
listen to or pass on your own family's very special legends and
lore. You'll be glad you did.
2 medium orange-fleshed sweet potatoes (about 1 1/2 pounds)
8 tablespoons (1 stick) butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
1/2 cup evaporated milk
1/2 teaspoon vanilla extract
Grated zest of 1/2 lemon or 1/8 teaspoon lemon extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
- Preheat the oven to 350°F. Butter and flour a 9 x 5 x 3-inch
loaf pan, tapping out the excess flour.
Bring a large saucepan of lightly salted water to a boil over
high heat. Add the sweet potatoes and cook until tender, about
25 minutes. Drain, and rinse under cold water until easy to
handle. Peel the sweet potatoes, place in a medium bowl, and
mash well. Measure 1 cup mashed sweet potatoes, saving the remaining
sweet potatoes for another purpose. In a large bowl, using a
handheld electric mixer on high speed, beat the butter and sugar
until combined, about 1 minute. One at a time, beat in the eggs.
Beat in the sweet potatoes, evaporated milk, vanilla, and lemon
zest. In a medium bowl, mix the flour, baking soda, and salt.
With the mixer on low speed, gradually beat the flour mixture
into the sweet potato mixture, scraping down the sides of the
bowl with a rubber spatula. Spread evenly in the prepared pan.
Bake until the top springs back when lightly pressed and a
toothpick inserted in the center comes out clean, about 1 hour,
15 minutes. Cool for 10 minutes on a wire rack. Invert onto
the wire rack, turn right side up, and cool completely.
Best-Ever Banana Bread: Substitute 1 cup mashed ripe bananas
for the mashed sweet potatoes. Reduce baking time to 1 hour.
Stonewall Kitchen Glazed Terracotta Bakeware These are the bowls you’ll reach for time after time for hot or cold dips, casseroles, soups and so much more. Made from Mexican terracotta which conducts heat exceptionally well and is non-reactive to foods. Glazed in an exclusive midnight blue color. Dishwasher, microwave and oven safe. Bowl, 5 1/4" dia. x 2 3/4”H, 3-cup capacity, Set of 4; Large Baking Dish, 8" dia., 1 3/4"H, 3 1/2 cup capacity, Set of 4; Small Baking Dish, 4 7/8" dia., 1 1/4"H, 8 oz. Capacity, Set of 4; Ramekin, 4 1/8" x 2"H, 8 oz. Capacity, Set of 4; and Casserole Dish, 7 1/4" dia., 3 3/4"H, 2 qt. Capacity.
Cheddar Herb Biscuit Mix
Light, fluffy and golden brown, these biscuits are made with chives and Cheddar cheese for a sensational savory treat. Serve with chili or chowder, or use to make sandwiches. Easy to make, these are flavorful and satisfying.
Mini Muffin Pan Have fun making miniature muffins and cupcakes with this non-stick pan. Makes 24 muffins.
Small Bundt Pans These traditional, 14th century German design bundt pans have been used for generations to make beautiful bundt cakes. Made from cast aluminum, each size is ideal for dessert for two. Make three beautiful bundt cakes using our Chocolate, Lemon or Vanilla mixes. One mix will make three individual cakes.
Stonewall Kitchen Cranberry Coffee Cake Mix Tart cranberries add flavor, texture and color to our traditional coffee cake. Can be easily made with just a few ingredients from your cupboard.
Cinnamon Swirl Quick Bread Mix Enjoy this easy to make mix as French toast, top with ice cream and our Bittersweet Chocolate Sauce, or even with any of your favorite Stonewall Kitchen Jams or Fruit Butters.