By Janet Crow
If you enjoy a good ole sweet potato, then you are going to love this recipe. It’s my families basic sweet potato bread and I made some adjustments to it adding the cranberries and apples, the result is absolutely delicious. The loaf is so moist and bursting with flavor in every single bite. My Grandmothers taught me to not be afraid to add something to a recipe, they were always adding a little of this and that to something they cooked just to make it a little different, and it worked ever time.
I would like to wish you and your family a very Happy Thanksgiving, I appreciate each and every one of you that take the time to read my column.
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Sweet Potato, Cranberry and Apple Bread
1 1/2 C. mashed sweet potatoes (I used 1 large potato)
1/2 C. dried cranberries
1/3 C. shortening
1/2 C. sugar
2 large eggs
1 3/4 C. sifted self rising flour
1/4 tsp. cinnamon
1 medium apple, any kind, peeled and grated
Place the cranberries in a bowl and cover with warm water, let stand for 10 minutes and drain. In a mixing bowl, beat together the shortening and sugar until well combined. Beat in the eggs, one at a time. Beat in the flour and mashed sweet potatoes, alternating as you add to the mixing bowl. Add the cinnamon and beat for 1 minute. Stir in the drained cranberries and grated apple. Spray a 9×5 loaf pan with cooking spray and pour the batter into the pan, spreading it out to make it even. Bake in a 350 degree oven for 40-45 minutes. Allow to cool in the pan for 5 minutes before turning it out onto a plate or cooling rack.