Sweet Potato Bread & Pineapple Butter

This is definitely the time to be digging out the sweet potato recipes! Just about every store has them this week on sale in preparation for Thanksgiving. This recipe is a good spin on pumpkin bread and the pineapple butter gives it a special sweetness. The butter would be great used throughout the week on english muffins (on sale at Publix) or bagels. The pineapple is also on sale at Publix B1G1. I hope you enjoy this as much as I do! Slice a piece and enjoy it as a snack or for breakfast. We love this stuff.



1-3/4 cups all-purpose flour
1-1/2 cups sugar
1-1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup mashed sweet potato
1/2 cup vegetable oil
1/3 cup water

Butter:
1 stick butter (softened)
1- 8 oz. can crushed pineapple, well drained

In a large bowl, combine the first seven ingredients. In a small bowl, combine the eggs, potatoes, oil and water. Stir into dry ingredients just until moistened.

Transfer to 2 disposable 8" X 3.75" loaf pans. Bake at 350 degrees for 45 minutes or until a tooth pick inserted near the center comes out clean. Cool for 10 minutes in pan before flipping onto a wire rack to cool completely.

In a small bowl, combine butter and pineapple. Serve with bread.

(adapted from Taste of Home, Feb/March 2009)