Recipes

Breakfast

Sweet Potato Pumpkin Bread

Lafitte's Landing Restaurant at Bittersweet Plantation in Donaldsonville

Both sweet potatoes and pumpkins are indigenous to South Louisiana and are most often cooked in desserts or sweetened casseroles. Here, the two are combined with a simple bread mix to create a quick and easy bread recipe that is sure to please.

Ingredients:

Preparation Time: 1 1/2 Hours

3/4 cup cooked sweet potatoes, cubed OR 8-ounce can of sweet potatoes
3/4 cup cooked pumpkin, cubed OR 8-ounce can of pumpkin
3 cups sugar
4 eggs
1/2 cup oil
2 tbsps cinnamon
2 tbsps nutmeg
3 1/2 cups all purpose flour
1 tsp salt
2 tsps baking soda
1/2 cup water
3/4 cup raisins
1 cup pecans
pecan halves for garnish

Instructions:

Preheat oven to 350°F. In a saucepot, boil sweet potatoes and pumpkin cubes until tender. Drain, mash and set aside. In a large mixing bowl, combine sugar and eggs until creamy. Add oil, sweet potatoes and pumpkin. Mix on high speed until creamy. Reduce speed to low and add dry ingredients alternately with water. Beat until well blended. Stir in raisins and pecans. Pour batter into a large greased cake pan. Bake for one hour or until golden brown. Garnish with pecan halves or for an added touch, glaze with Louisiana cane syrup.

Note: Canned sweet potatoes and pumpkin are precooked.

Yield: 6 Servings

Credits:

Lafitte's Landing Restaurant at Bittersweet Plantation
404 Claiborne St.
Donaldsonville, LA 70346
Phone: (225) 473-1232