Sweet Potato Quick Bread

I was looking for a way to use some sweet potatoes we had. My husband doesn't really like sweet potatoes because he likes more savory vegetables and side dishes. I thought this sweet quick bread might be the perfect compromise to get him to eat vegetables...even if a little sugar is added. I found this recipe in the Taste of Home's 2006 Quick Cooking Annual Recipes cookbook. I cut the recipe in half and changed a couple of things from the original since I didn't have (or like) some ingredients. The maple glaze was my addition. The original called for an orange glaze, but I didn't have the supplies for that. The result: it tastes a lot like this pumpkin pound cake recipe I make sometimes, but not quite as sweet. It's delicious!


 1 3/4 c flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/4 tsp ground cloves
1 c mashed sweet potatoes (about 2 sweet potatoes)
1 egg
1 1/2 tsp milled flax seed
1 1/2 Tbl water
1/2 c canola oil
1 1/2 c sugar
1/2 c chopped walnuts (opt. I didn't use these)
1/2 c raisins (opt. I didn't use these)

Glaze:
1/2 c powdered sugar
2 Tb;c maple syrup
1/2 tsp vanilla

• In a large bowl, combine the first seven ingredients.
• In another bowl, whisk the sweet potatoes, eggs, and oil. Add sugar; whisk until smooth.
• Stir into dry ingredients until just combined. Fold in walnuts and raisins if using.
• Transfer (thick) batter to greased loaf pan.
• Bake @ 350* for 60-70 minutes or until toothpick comes out clean.
• Cool for 10 minutes.
• Remove from pan and put on wire rack to cool completely. 
• For glaze, combine ingredients and whisk until smooth.
• Drizzle glaze over loaf.