SWEET POTATO SPICE BREAD

INGREDIENTS

3 eggs
1/2 cup buttermilk
2 cups flour
2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 tsp allspice
1/2 tsp nutmeg
3/4 cup butter, cut up
1 cup sugar
1 tsp vanilla extract
2 cups unpeeled and shredded sweet potato
1 recipe of clementine peel, (below) optional

DIRECTIONS

1. Let eggs and buttermilk stand at room temperature 30 minutes.
Preheat oven to 350F. Lightly coat a 9x5x3 inch baking pan with nonstick
cooking spray; coat lightly with flour. Set aside.
In a bowl combine flour, baking powder, cinnamon, baking soda,
salt, allspice and nutmeg. Set aside.

2. In a large microwave safe bowl, microwave butter on 10 percent power (low) for
1 1/2 to 2 1/2 minutes or until very soft but not melted, checking and rearranging if necessary every 30 seconds.

3. Add sugar; whisk until well combined. Add eggs, buttermilk
and vanilla; whisk until well mixed (mixture may look curdled).
Add flour mixture. Whisk until combined.
Fold in the sweet potato. Spoon into prepared pan
and spread evenly.

4. Bake 65 to 70 minutes or until top springs back when lightly touched and
split in top appears dry.
Cool on wire rack 10 minutes. Remove from pan and cool completely.

YIELD: 1 loaf

CLEMENTINE PEEL RECIPE

With vegetable peeler, remove strips of peel from one clementine or orange. In small microwave safe bowl combine peel strips with 1/4 cup honey. Microwave on 100 percent power (high) for 30 to 40 seconds or until warmed. Cover. Let stand while cake cools.
Spoon peel strips and honey over cake.