Sweet Potato Bread

Oops, a little bit late with this week's Sweet Melissa Sundays! I actually baked it on Friday evening but there's a whole heap on our plates right now - going to have to be a bit cryptic about it for the time being but needless to say if only it were just the wedding invitations keeping us busy!!! We have FINALLY gotten around to planting some seeds so (if we don't suffer the terrorism of the local wildlife again) we should have some homegrown veg this summer. Which might be the best thing if the UK can no longer transport produce to our shores via plane! The volcanic ash cloud is such a surreal phenomenon but one which really drives home just how dependant the UK is on imports. I'm sure my favorite local produce suppliers will be seeing a huge surge in business though so definitely not all bad news.

Back to Sweet Melissa and her sweet potato bread! I've never used sweet potatoes in a sweet treat before, only ever as a side to a main meal, so I was keen to try it out. Being the huge fan that I am of carrot cake, I figured this would be right up my street. And it was! Wonderfully moist, great spice flavours and impossibly easy to make. And in a bundt tin! I heart my bundt tin. It would've been even easier had I been able to source canned sweet potatoes. Instead, I just threw a few large sweet potatoes in the oven whilst I was cooking dinner and let them roast in their own skins. Once nice and soft, I simply pulled the skins away to reveal the super soft, sweet flesh to use in the recipe. Got to say, a whole lot easier than my attempt at making pumpkin puree!!! Yeah, that didn't go so well...

Anyway, this tasted great and it's still gorgeous several days later! A few things I think I might change next time... I think I'll use at least some brown sugar to add a little depth to the sweetness and I also might try using less sugar as the cake was quite sweet. Also, I'd probably add some raisins and maybe miss the glaze but add cream cheese frosting. This would work so well with cream cheese frosting! Granted, cream cheese frosting makes rocks taste good, but it really would take this cake to a whole new level. Or of course, just use loaf tins for portability.

Thank you so much to Lorelei of Mermaid Sweets for a fantastic pick and head on over to her site for the recipe (and some great news!!). And, as always, have a look see over here at the other bakers' posts.

Rosy xx