Constants

I like the constants.  The fact that when October blows in I know I'll see gumbo and chili and gravies.  Muffins and bread.  

Sweet Potato Bread w/ Praline Butter

In magazines & on TV, those muffins and breads are usually made with pumpkin.  But when I think orange fall food, sweet potatoes are what I rely on.

Once a week (sometimes more) I drive through Opelousas, LA--home of Tony Chachere, the Zydeco capital of the world, and home to the Yambilee Festival.  (Sweet potatoes, yall.)  It's hard not to think about sweet potatoes--there's a quirky mural there of sweet potatoes dancing and passing a good time at Yambilee.

In the fall, sweet potatoes are a constant around here.  Before too long, men in dusty overalls will be selling them by the sacks out of pick-ups.

While working on my sweet potatoes for the bread, I remembered a constant from my childhood. 

The crazy Sputnik sweet potato my grandma always had in her kitchen window.

 She'd root them in jars and trail the vines around her window frame.  I had to laugh--I always seem to have a collection of things rooting in jars in my window too.

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This sweet potato bread is full of cinnamon

vanilla, orange zest, and pecans (another constant this time of year).

Couldn't resist serving it with praline butter.

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Sweet Potato Bread w/ Praline Butter
2 cups flour
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 tsp (heaping) cinnamon
1 cup cooked mashed sweet potato
1 tsp orange zest
1 tsp vanilla
3/4 cup sugar
1/2 cup milk
2 eggs
1/4 c softened butter
about 1/2 cup chopped pecans

Preheat oven to 350.  Grease a loaf pan.

Whisk together the flour, baking soda, baking powder, and salt.  In a separate bowl, mix the remaining ingredients.  Add the flour mixture to the sweet potato mixture until you no longer see flour.  Spoon into a greased loaf pan and bake for about 50 minutes.

*The praline butter was made by melting about 2-3 Tbsp sugar and cooking over low heat until caramel color. Add about 2 Tbsp finely chopped pecans and stir to coat. Let cool, then mix into softened butter. If you have pralines already made, just chop them up and add to your butter.

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Make a Food "e" Friend Monday @ The Saturday Evening Pot
Tuesdays at the Table @ All The Small Stuff
Tasty Tuesday @ Naptime Creations
Hearth and Soul vol 69 @ Mom's Sunday Cafe
Tuesdays Tasty Tidbits @ Permanent Posies
Let's Do Brunch @ The 21st Century Housewife
Bake With Bizzy @ Bizzy Bakes
What's Cooking Thursdays @ Feeding Four
Turning the Table Thursday @ Around My Family Table
Simply Delish @ KB & Whitesnakes Home
Potluck Friday @ EKat's Kitchen
Friday Food @ Mom Trends