Sweet Potato Spice Loaf


3 eggs

1/2 cup buttermilk

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

3/4 cup butter, cut up

1 cup sugar

1 teaspoon vanilla

2 cups shredded fresh unpeeled sweet potato (about 10 oz.)

1 recipe Clementine Peel


Let eggs and buttermilk stand at room temperature 30 minutes. Preheat oven to 350 F. Lightly coat 9x5x3-inch baking pan with nonstick cooking spray; coat lightly with flour. Set aside. In bowl combine flour, baking powder, cinnamon, baking soda, salt, allspice, and nutmeg; set aside.

In large microwave-safe bowl, microcook butter on 10 percent power (low) for 1-1/2 to 2-1/2 minutes or until very soft but not melted, checking and rearranging if necessary every 30 seconds.

Add sugar; whisk until well combined. Add eggs, buttermilk, and vanilla; whisk until well mixed (mixture may look curdled). Add flour mixture. Whisk until combined. Fold in the sweet potato. Spoon into prepared pan and spread evenly.

Bake 65 to 70 minutes or until top springs back when lightly touched and split in top appears dry. Cool on wire rack 10 minutes. Remove from pan. Cool completely, about 2 hours. Makes 12 slices.

Clementine Peel


1 clementine or orange

1/4 cup honey


With vegetable peeler, remove strips of peel from clementine or orange. In small microwave-safe bowl combine peel strips with honey. Microcook on 100 percent power (high) for 30 to 40 seconds or until warmed. Cover. Let stand while cake cools. Spoon peel strips and honey over cake.

Recipe shared from: www.bhg.com