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1 package Foodstirs Organic Simply Sweet Vanilla Cupcake Mix
1 1/2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
4 tablespoons water
2 large eggs
4 tablespoons butter, melted
1/2 cup buttermilk
1/4 cup brown sugar
1 tablespoon cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
pinch of salt
8 tablespoons butter, room temperature
2 tablespoons honey
Preheat the oven to 350 degrees and spray one 9x5 inch loaf pan with non stick cooking spray, set aside.
Peel the sweet potatoes and chop them into one inch sized chunks. Place them in a large microwave safe bowl with 4 tablespoons of water, cover the bowl with plastic wrap and cook on high power for 15 minutes or until the potatoes are fork tender. Pour off any excess water then mash potatoes and allow to cool a bit.
Add the eggs, 4 tablespoons of melted butter, buttermilk and vanilla to the sweet potatoes and set aside. In a large mixing bowl, combine the dry mix, brown sugar, cinnamon, ginger, nutmeg, allspice, cloves and a pinch of salt; whisk to combine. Pour the wet sweet potato mixture over the dry ingredients and stir to incorporate, folding and scraping the bottom of the bowl.
Pour batter into the prepared pan and smooth the top with a spatula. Bake for 45-50 minutes or until the loaf is golden and springy to the touch and a toothpick inserted into the middle comes out clean. Allow bread to cool in the pan for 15 minutes until turning out onto a wire rack to cool completely.
In a bowl with a hand mixer, blend together the room temperature butter, honey and a pinch of salt.
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