Spiced Sweet Potato Bread with Pecans

 

I was in a Sweet Potato mood last week and because I had two in the pantry, I went ahead and roasted both - they were big!  I only ate half of one and saved the rest for the next day and then I was done. So, I froze the remaining Sweet Potato and today I pulled it out because I decided to make Sweet Potato Bread, Southern Style with Pecans and Spices. Cooked Sweet Potatoes are very similar in texture to ripe Banana, so I did a riff of a Banana Bread recipe using Gluten Free Flour. I seasoned the Bread much like you would for Sweet Potato Pie, with some Cinnamon, some Ginger and a little Nutmeg. And because I like my sweet breads to be not so sweet, i played down the sugar, but you can add more. On the top I sprinkled chopped up Pecans and Cinnamon Sugar all over before baking it. It was so good and is even better the next day!  

Spiced Sweet Potato Bread with Pecans

1-1/2 cups of cooked Sweet Potato

1/3 cup of melted Butter

1 Egg, lightly beaten

1/2 cup of White Sugar

1/4 - 1/2 cup of Brown Sugar

1/2 teaspoon Vanilla Extract

1 teaspoon Cinnamon

1 teaspoon ground Ginger

1/4 teaspoon ground Nutmeg

1 1/2 cups Gluten Free Flour blend with Xanthan Gum or add 1 teaspoon (I used Cup4Cup)

3/4 teaspoon Baking Soda

3/4 teaspoon Baking Powder

1/2 teaspoon Salt

1/2 cup chopped Pecans or Walnuts

1 additional Tablespoon Sugar mixed with 1/4 teaspoon Cinnamon

Turn the oven to 350 degrees and grease a loaf pan

In a food processor (or stand mixer), mix together the Sweet Potato, Butter, Egg, Sugars and Vanilla. In a mixing bowl, blend tougher the Gluten Free Flour, Baking Soda, Baking Powder, Salt and Spices. Then add to the Sweet Potato Mixture and mix until just blended. Pour into the loaf pan. Sprinkle the top with the Pecan pieces and the Cinnamon Sugar. Cook for one hour or until the top is browned and a toothpick inserted in the center comes out clear. Cool before slicing.

Five Element Analysis

Sweet Potatoes are one of the Earthiest vegetables and the additional Sugar in the batter adds even more Earth. The Butter, Vanilla Extract, Baking Soda, Baking Powder and Spices all contribute the Metal Element. The Egg and Pecans bring in the Water Element. The Gluten Free Flour blend combines Rice Flour with Tapioca Starch adding more Metal and Earth. So, the Fire Element is missing and easily added when you eat the Bread by serving it with Coffee or Tea. And, the Wood Element is missing too, which should probably be added at another meal as this is a great treat for breakfast or afternoon tea.

Savory Sausage Gravy

I have a love of Southern Breakfast foods and that includes Grits, Country Ham, Chicken Fried Steak and especially Biscuits and Gravy. Since going Gluten Free and Lactose Free, it has taken me a while to figure out how to make them differently. Biscuits are relatively easy now with the development of good Gluten Free flour blends like Cup4Cup and Bob's Red Mill 1to1 so that's covered. But making Sausage Gravy required that I substitute Chicken Broth for the Milk and I use Sticky Rice Flour to thicken it. And you know what? I like this version even better than the traditional Sausage Gravy made with Milk   Now, if you want to use Milk, go right ahead. This recipe will still work and taste great, but if you add a little Chicken Broth too, it gives it a wonderful savory taste that is so good! Another option is to use mostly Chicken Broth and then add a little Whole Cream too. I like to add a little bit of Red Onion sautéed in Ghee (Ghee is Lactose Free) to amp the flavor. I also like to add more Sausage than is traditional. It's great over toast too if you don't feel like making biscuits and this recipe can easily be doubled. If you are a fan of Sausage Gravy, I think you''ll like this version!

Savory Sausage Gravy

1/4 pound Pork Breakfast Sausage (I used Jimmy Dean Natural)

2 Tablespoons Ghee (or Butter or Oil)

2 Tablespoons Red Onion, minced

2 Tablespoons Sticky Rice Flour (Mochiko)

1 1/4 cups Chicken Broth (I use Swanson's Natural Goodness)

sprinkling of fresh ground Pepper

Heat the Ghee in a frying pan and add in the Red Onion. Cook until they soften. Then add in the Sausage and break if up with a spatula. Cook until it is no longer pink. Then add in the Sticky Rice Flour and stir until well combined. Then add in the Chicken Broth and stir. Cook until thickened and sprinkle with Black Pepper. Serve over split biscuits or toast.

Five Element Analysis

This Gravy isn't meant to be eaten by itself, but it does have some of the Elements covered well. The Pork Breakfast Sausage brings in the Water Element. The Sticky Rice Flour  Ghee and Red Onion contribute some Metal. The Chicken Broth adds the Wood Element and the Pepper makes sure that the Fire Element has a tiny bit of representation. Served with Biscuits made of Gluten Free Flour, you will be adding more Metal from the Rice Flour and some Earth from the Tapioca Starch.  Serve this with Coffee or Tea that adds some Fire and you have a fairly balanced breakfast!