Tuesday, April 22, 2014

Yam and Pineapple Breakfast Bread

I recently found myself in possession of a half dozen giant sized sweet potatoes. These suckers are about two fists big. Yeah. I've tried my hand at baked sweet potato fries a good dozen times and have never gotten them to cook properly. Around Thanksgiving, I buy one of these and make both candied sweet potatoes and a pie with it - more than enough for three adults and a child.  My brain got locked in a war between "WTF do I do with all these fonging yams??" and "Yams are a great source of vitamins - Hooray for fresh veg!"

Necessity breeds invention and all that, I guess. I ran to the Google and found a recipe for Yam Brownies.  *rant* Brownies have cocoa powder in them. Blondies do not. If you're gonna call something a brownie and that treat is lacking any form of chocolate, I'm gonna bust your balls over it. As a devoted Chocolate Whore, I say - tease the beast at your own peril.  *end rant*

The recipe I found was very sugar heavy. What good is it to use a vegetable to make a special something and then put SO much sugar in that you lose all the benefits? It's that Diet Coke and a Snickers lunch idea. They don't balance each other and you'll never convince me they do. (SO there! Pbbbth) 

This is what I came up with:

Yam and Pineapple Breakfast Bread

1 Huge Sweet Potato
1 can crushed Pineapple
1 tbsp Orange Juice Concentrate
1.5 tsp Almond Extract
 4 Large Eggs
1/2c ground Flax Seed
1 c All Purpose Flour
1 c Whole Wheat Flour
1 + 1/3 c Brown Sugar
2 tsp Cinnamon
1/2 tsp Allspice or Nutmeg
1 c Butter
1 tsp Salt
1.5 tsp Baking Powder

Peel and grate the yam. Use the small grater holes instead of the large ones if you can. It took me about 40 minutes to do one by hand. 

Preheat oven to 350 degrees.

In a large bowl, mix the raw grated yam with the can of crushed pineapple and it's juice. Add the OJ concentrate, Almond extract, allspice and cinnamon. Fold it all together then stick it in the fridge.

In a separate bowl, cream the butter and sugar. Beat in the eggs and mix until well combined. Add the salt and baking powder, keep mixing. Add the flax, white flour and wheat flour. Mix until combined. Add the yam mixture and mix it some more. 

Spray grease a 13 x 9 baking pan and scrape the batter into it. Bake at 350 for 40 minutes or until it springs back lightly at the touch. 

Dust it with powdered sugar and cinnamon or hit it with some cream cheese frosting or eat it as is. 

Nom on, my friend. Nom on.