Columns / Discourse / October 7, 2010

Laura’s recipes: Sweet potato loaf recipe

I was sitting in my apartment reading my primary source documents for history class when I heard laughing and music through the walls. I decided to investigate. My neighbor, who was preparing for a dinner party only an hour later, invited me in. He kindly implied that I ought not to come unless I bring something. I wanted his company and the company of his friends for the evening and I knew I had these two sweet potatoes already baked sitting in my fridge. I ran back around the house to my apartment and set to work. I was determined to have something fantastic to be neighborly, but I was going to have to get creative, as there was not much on my shelves. Here is what I came up with:


Two large sweet potatoes or one butternut squash

3 slices Whole Wheat Bread




3 Eggs

Whole wheat flour

½ cup Pecans

1 Banana

2 Apples

½ cup Blueberries

¼ cup Brown sugar

Optional: Crackers, Pecans, Rum


Bake the sweet potatoes until the skin easily peels off and the center is cooked through. Let these cool. Dice the apples, slice the bananas and mix these with the blueberries. Sweeten with honey and set aside. Grease a 9” by 4” baking pan with butter, olive oil, or bacon grease. Preheat the oven to 400 degrees Fahrenheit. Peel the potatoes and mash them with a fork until smooth. Toast three slices of bread. Crumble the toast into the potato and mix thoroughly. Crushed crackers can also be used. Chop the pecans and add them for crunch.

Crack the eggs in a separate bowl. Check for blood if they are farm fresh. Lightly coat the potato, pecan, and bread mixture with a layer of whole wheat flour. Drizzle molasses over this. Add the eggs. Stir until mostly homogenized. Add more flour and begin to mix with hands and add flour until the consistency is that of a quick bread batter – not runny but also not tough. Shape this into the baking pan. Sprinkle brown sugar over the top and add the fruit as the top layer. Optional: douse the loaf with rum to add flavor and fun to this autumn harvest dish.

Bake for twenty-five minutes at 400. Enjoy!

The party went well. Feedback was positive and many helped themselves to seconds.

Laura Jorgenson

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