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Blueberry-Sweet Potato Bread

Faye Porter, a pastry chef at Ector Junior High School in Odessa, won first place with this recipe in the 1996 Texas School Recipe Roundup's Totally Texas category.

  • 2-3 large sweet potatoes, unpeeled
  • 4 c. flour
  • 2 T. baking powder
  • 1/2 tps baking soda
  • 1 T. plus 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 2 c. sugar
  • 2 eggs, beaten
  • 1/2 c. vegetable oil
  • 2 c. frozen blueberries, unthawed

Scrub sweet potatoes, and cook in boiling water for 20 minutes, or until soft. Drain, reserving 1/4 c. liquid; set aside. Peel, and mash enough sweet potatoes to measure 2 cups; set aside to cool completely. Sift together next 5 ingredients in a large bowl; set aside. In another large bowl, combine by hand the mashed sweet potatoes, 1/4 c. liquid, sugar, eggs, and oil. (Batter will be lumpy.) Add flour mixture to sweet potato mixture, and stir just until moistened. (Batter will be stiff.) Fold in blueberries. Spoon mixture into 2 greased 11x7x4 loaf pans. Bake at 350 degrees for 50-60 minutes, or until wooden toothpick inserted in centers comes out clean. Cool in pans for 10 minutes. Remove bread from pans, and let cool on wire racks. Note: You can also use canned or baked sweet potatoes. If using the latter, substitute 1/4 c. water for the sweet potato liquid.

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