Spicy Caribbean Sweet Potato Quick Bread

Spicy Caribbean Sweet Potato Quick Bread

This bread is great on the day it's cooked, but for best flavors, cook the day before needed and store wrapped in plastic wrap in the refrigerator for a day. Warm bread slices before serving.

Non-stick cooking spray 
2 1/4 cups sifted all-purpose flour 
2 1/2 teaspoons baking powder 
1 1/2 teaspoons salt 
1 tablespoon Caribbean jerk seasoning 
1/4 teaspoon granulated sugar 
2 tablespoons plus 1/3 cup cooking oil, in all 
1/2 cup thinly sliced green onions, white and green parts 
1 tablespoon freshly squeezed lime juice 
1/2 cup light unsweetened coconut milk 
1 egg, slightly beaten 
1 (15-ounce) can Louisiana sweet potatoes
Preheat oven to 350°F. Spray a 9x5-inch glass loaf baking dish with cooking spray; set aside. In a large bowl, sift together flour, baking powder, salt, jerk seasoning and sugar until well blended.

In a large skillet, heat 2 tablespoons oil over medium heat. Cook green onions, stirring frequently, about 5 minutes or until onion is soft. Remove from heat. Add remaining 1/3 cup oil, lime juice, coconut milk and egg to skillet; stir until slightly blended. Make a well in the center of the dry ingredients and add the ingredients in the skillet all at once.

Drain sweet potatoes and mash slightly with a fork. Do not mash until smooth, just until there are no large chunks remaining. Add mashed sweet potatoes to other ingredients. Stir until just blended, being careful not to overmix.

Pour batter into prepared pan and level top with the back of a spoon. Place pan in center of oven and bake for 55 minutes to an hour, until a toothpick inserted into the center of the loaf comes out clean.

Remove from oven and cool bread in pan on a wire rack for 10 minutes. Loosen bread from sides of pan, and carefully remove. Allow bread to cool completely on wire rack before slicing.

Helen Fields 
Springtown, TX

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