A classic autumn combination, evocative of holiday feasting. I must admit the sweet potato for me goes with Thanksgiving and I don’t much feel like eating them at any other time. Despite that, my inner nutritionist holds them in high regard as a vitamin and mineral packed starchy vegetable. The nutrients are much needed, magnesium, iron, fiber, folic acid, tons of vitamin A and beta-carotene, vitamin C, potassium and lots of others in smaller yet important amounts. The sweet in these potatoes falls into the category of low glycemic and as such will not cause a spike in blood glucose levels, which is a plus, especially in baking. The anthocyanin pigments responsible for the orange brightness contribute anti-inflammatory benefits that scientific studies reveal affect our brain and nerves in a positive way. It is a true food as therapy vegetable.
Still, these tubers are a bit too sweet for me to crave them for dinner. And my children will not eat sweet potatoes unless they are made into French fries. Not even the delectable brandy orange glazed chunks my mom has always made in November. This quick bread with the sweetness balanced by the bitter, drying, pungency of sage acts as the ultimate solution. Here again, the beauty of cake, my children will eat it.
- For sage-infused butter
- 2 TBS unsalted butter
- 1 tsp dried sage, powder grind in coffee grinder
- For bread
- 1⅔ cup sweet potatoes, mashed 2-3 medium potatoes
- 2 TBS dried sage
- ¾ cup brown sugar
- 2 eggs, lightly beaten
- ¼ cup walnut oil
- 1 TBS orange zest rind from 1 organic orange
- 1 tsp vanilla extract
- 1 cup whole wheat flour
- 1 tsp baking soda
- ½ tsp baking powder
- pinch of kosher salt
- ½ cup walnuts broken into small pieces
- Combine butter and sage in small saucepan. Heat over medium low heat until butter is melted and frothy.
- Cool for 15 minutes and then strain out sage. Place butter in small dish or mold and refrigerate until hardened a bit, enough to spread. You can also leave in some or all of the sage, it depends on how much you like the taste of it.
- Preheat oven to 425 °F. Wash and dry sweet potatoes, pierce several times with a fork.
- Place in baking pan and bake until fully cooked and soft when tested with a fork or knife, 45-60 minutes depending on size of potatoes.
- Remove from oven and let sit until cool enough to handle. While still warm, cut in half lengthwise with sharp knife. Scoop out flesh with spoon into the bowl of a food processer fitted with metal blade. Add dried sage. Process until completely smooth, scraping sides, there should be no lumps of sweet potatoes remaining.
- Refrigerate until cooled completely. This can be done 1-2 days ahead and kept in refrigerator until ready to bake bread.
- Preheat oven to 350 °F. Generously grease with butter a 15x9 inch loaf pan.
- In large mixing bowl, stir together with wooden spoon mashed sweet potatoes and brown sugar. Add beaten eggs, walnut oil, orange zest, and vanilla extract. Stir together until well combined.
- In small bowl, combine flour, baking soda, baking powder, and salt. Add dry ingredients all at once to sweet potato mixture and fold in gently just to moisten and combine. Fold in walnuts.
- Pour batter into prepared loaf pan. Bake for 45-50 minutes until toothpick inserted into center comes out clean.
- Cool on wire rack. Place plate over loaf pan and invert bread, slice and serve plain, with plain butter or sage infused butter.
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