Candied Sweet Potato Bread

I'm still using the GE hand mixer my Granny got me when I was 18! It's been a real workhorse and still going strong!

Wednesday I set out to make use of the candied sweet potatoes my hubby pours himself into each Thanksgiving. I hate waste so after a little internet search, I found this nifty recipe , it sounded delish & I had just enough leftover yams to make a double batch soooo....fire up the oven!


I even got frisky and full of myself & decided to try to make a gluten free loaf for Ari...AND SHE LOVED IT!!! (I'm scared of me~could I be a little wicked in the kitchen or what?! Not braggin'~I won't discuss a little mishap involving cayenne pepper & sugar.) Moving on...


I followed the recipe with a few exceptions:

(keep in mind, I doubled the recipe)


1)There were still a couple of marshmallows on the yams so I just measured them right with the yams. No harm done.

2)I weighed out 1 pound of the wet mixture before adding the dry ingredients and set aside for making the gluten free loaf.

3)I used about a scant 2/3 of a tablespoon of homemade pumpkin pie spice (smells divine) to "our" batter and a scant 1/3 tablespoon to "Ari's" batter. I eyeballed it.


4)for the "flour" for the gluten free loaf, I used some Hodgson Mill Gluten Free Multi Purpose Baking Mix that I had on hand. I still added the baking soda and salt (doubled then divided by three then use one-third of those measurements for the gluten free batter. two thirds for "our" batter. Confused? So am I. Just do the math. I'm not a math whiz...if I can do it...yada yada yada)



That's all there was to it.

fresh from the oven

And they turned out great.

Now that wasn't so hard was it?