A few years ago my friend Melissa gave me the Sweet Melissa Baking Book as a gift. I never made anything from it for no other reason other than sheer laziness. Tastespotting.com, blogs, magazines, etc. were all easier resources for me to use when searching for recipes, though I did often see references to the cookbook (or baking book as it were) in the blog-osphere. I did come across the Sweet Melissa Sundays group and thought this would be a good way to try a bunch of difference recipes from this revered baking book and an excuse to have baked goods at least once a week!
Mermaid Sweets chose this week’s recipe – Sweet Potato Bread with Cinnamon-Orange-Rum Glaze – and I will admit, this is not one of the recipes that jumped out at me when I first perused this book. I never would have tried this recipe were it not for the SMS group and I thank you for it! This bread cake (who are we kidding calling it a bread?!?) is so unbelievably moist and the cinnamon-rum-orange glaze gives it a nice flavor and helps seal all that moisture in.
This is what you will need:
I had never purchased/had a use for/thought about using canned sweet potatoes prior to this recipe. They smelled like baby food and looked a little strange and pathetic in the can. I think canned pumpkin or pureed butternut squash would substitute nicely for the sweet potatoes. (If you’re anything like me and freaked out when Libby’s said there was a pumpkin shortage this past Thanksgiving, you have TONS of canned pumpkin lying around.) I like to make recipes as-is the first time around before deciding on substitutions or alterations so I stuck with the canned sweet potatoes. Nuts are an exception to this rule. I love nuts but my husband and step-daughter do not, so I find myself leaving them out of most recipes. It’s a shame, too, because the recommended pecans would work very well in this bread cake. I also think topping it with a more marshmallowy frosting would work well around Thanksgiving as a twist on the classic sweet potato dish we’ve all had.