Aug 22, 2014

Sweet Potato Visitor Bread

My daughter's church has a sweet tradition for greeting visitors. Each visitor is given a small loaf of some kind of treat, such as banana bread or pumpkin bread. My daughter had volunteered to bring a few loaves last Sunday, but realized that she wasn't going to have time after all. She asked me if I would make some little loaves for her, and I decided to give visitors a real southern welcome with sweet potato bread.

This bread is tender and moist, and has a pretty golden-orange tint to it. It may remind you of pumpkin bread, but it has a sweet, warm flavor all its own. Autumn spices work beautifully with sweet potato- you'll want to put Sweet Potato Visitor Bread on your fall baking list! 

Sweet Potato Visitor Bread  Print
Makes four 2.75" X 6" small loaves

2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
3/4 cup white sugar
3/4 cup brown sugar
1/4 cup unsalted butter, melted
1/4 cup vegetable oil
2 eggs
1 and 1/2 cups cooked, mashed sweet potatoes (about 2 large)
1/3 cup water

1. Preheat oven to 350 degrees. Spray four 2.75" X 6" loaf pans with cooking spray. Set aside.
2. In a medium bowl, combine flour, soda, cinnamon, baking powder, salt and nutmeg. Whisk to combine. Set aside.
3. In a large bowl, combine sugars, butter, and oil. Stir vigorously until well combined. Add eggs and sweet potato and beat until smooth and well-combined.
4. Stir flour mixture into sugar mixture alternately with water, beginning and ending with flour, stirring just until combined. Pour batter into prepared pans.
5. Bake for about 36 minutes, or until toothpick inserted near center comes out clean or with a couple of moist crumbs attached. Let cool on wire rack for 15 to 20 minutes, then remove from pan to cool completely on wire rack.  Store tightly covered.

If you are using disposable pans like I did, just let the loaves cool completely in their pans, leave them in pans and wrap well in plastic wrap, foil, etc.

All dressed up and ready to go

Cook's notes: to prepare the sweet potatoes, prick whole, unpeeled sweet potatoes and microwave until soft. Let cool and scoop flesh out of skins and into bowl. Mash well with fork, then measure. Oven-roasted sweet potatoes would have an even nicer, richer flavor.

I found the little paper baking pans at King Arthur Flour~

If you're serving Sweet Potato Bread at home, trying serving it with
Praline Sauce:

You might also enjoy Pumpkin Bread:

Subscribe to Yesterfood by email:

Aug 18, 2014

Treasure Box Tuesday 33

Welcome to Treasure Box Tuesday!

We're SO happy to see you-

thanks for linking up with us!

Dana from This Silly Girl's Life:


Jenna from The Painted Apron:

Be sure to visit these ladies and their lovely blogs! 

Please follow your hosts 

We share your link-ups on our social media sites-
just added: StumbleUpon!

Joy from Yesterfood me on StumbleUpon!


Wanda Ann from Memories By The Mile on StumbleUpon

(By the way, do you have an Etsy shop? Please share it here

And now for the features!

The Top Viewed Links Were:

1. Series Spotlight – “Big Sky Centennial” by My Recent Favorite Books
2. Blueberry Balsamic Glazed Chicken by Pure Grace Farms
3. No-Knead Rustic Bread by My Sweet Mission
4. Cinnamon Muffins by Ms. Toody Goo Shoes

Joy's Picks:

Healthier Soft Tortillas by Ten at the Table:

Steamer Trunk Turned Coffee Table by Brepurposed via All Things With Purpose:

         Punch Bowl Cake by 3 Little Greenwoods:

Be sure to visit Memories by the Mile to see Wanda Ann's picks for this week! 

Congratulations to everyone who was featured!

Please help yourself to a Treasure Box Tuesday Featured button:

Now it’s time to party!

Visit a few other guests, link up anything family friendly, and have fun!

If you enjoy our party, please tweet it:

...or post our party button! :)

Joy & Wanda Ann signature

By linking up to Treasure Box Tuesday, you are giving permission to feature your projects and recipes with a link back to you.

Aug 14, 2014

Reusable Snack Bags

These little reusable snack bags are environmentally friendly and just plain fun. Who wouldn't want to stash something in these? Carry snacks, tiny toys, personal items, and other important stuff. Handy to toss into a backpack or briefcase.

There's been some discussion about what kinds of materials are safe to use in reusable food bags. Many sources are now saying that the old standbys, oil cloth and vinyl coated fabrics (PUL), release plastic toxins into food. A good lining alternative seems to be rip-stop nylon. It's moisture and grease resistant. I've chosen to use the rip-stop nylon. Use what works for you and your family.

The lining comes in a variety of colors.

The bags are 6" by 6.5", fully lined, no raw edges, and they 
hold over a cup of snacks. They're machine washable, but most of the time you can just turn them inside out and brush the crumbs off.

These reusable snack bags are based on a tutorial by HaftaCrafta. Depending on the fabric pattern, you can get 2 to 3 outer layers from one fat quarter (a commonly sold piece of fabric that is 18" by 22").

Is someone you know a fan of super heroes?

I made one to take dog treats with me when the dogs and I go for walks or training sessions- I love the fun print!

I made several of the Reusable Snack Bags in the Robot and Super Hero prints  for a child's birthday party as party favors for guests to take home- the kids loved 'em!

I had a few left over and put them in my 
shop. Come take a look!

Reusable Snack Bags may have been taken to some of these fun parties~

Subscribe to Yesterfood by email:

Aug 9, 2014

Praline Sauce

Pecan Praline Sauce is so easy and so good. It really does taste like a rich, delicious praline. Serve over pound cake, pumpkin bread, banana bread, or ice cream. I may have drizzled a little over oatmeal. 

Pour this lusciousness into a pint or half pint jar, add a ribbon, and you've got a sweet gift to share with someone. 

Pecan Praline Sauce  Print
Makes 2 and 1/2 cups

2 and 1/4 cups light brown sugar
1 (12 oz.) can evaporated milk
2 tablespoons unsalted butter
1/8 teaspoon salt
1/2 teaspoon vanilla
1/2 cup chopped pecans (lightly toasted, if desired)

1. In a medium saucepan over medium low heat, combine brown sugar, evaporated milk, butter, and salt.
2. Stir constantly and bring sauce to a simmer/low boil, then cook for about 3 minutes or until sauce is smooth and syrupy.
3. Remove pan from heat, and stir in vanilla and pecans. Serve warm or at room temperature. Refrigerate leftovers- it will keep in the fridge for a couple of weeks. Sauce will be thick when cold. Microwave for a few seconds before using if refrigerated.

You may also enjoy: 

Praline Sauce may have been taken to some of these fun parties, including Metamorphosis Monday! 

Subscribe to Yesterfood by email: