Categories: Pizza/Flatbread
Ingredients
- Nonstick cooking spray, for the baking dish
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 cup sugar
- 1 large egg
- 1 cup roasted sweet potato, skinned and mashed
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cloves
- Zest and juice from 1 large navel orange
- 1 1/2 teaspoons ground cinnamon
- 3 tablespoons honey
Directions
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Preheat the oven to 325 degrees F. Grease an 8-by-4-inch baking dish with cooking spray.
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Beat the butter and the sugar in an electric mixer fitted with the whisk attachment on medium speed until it becomes light and fluffy, 3 to 5 minutes. Add the egg and mix until blended. Remove the bowl from the mixer and use a rubber spatula to gently fold in the roasted sweet potato.
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Add the flour, salt, ginger, baking soda, baking powder, cloves, orange zest and 1 teaspoon cinnamon and fold gently until just combined. Do not overmix or the bread will become tough.
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Transfer the batter to the baking dish in an even layer and place in the center of the oven. Bake until a toothpick or small paring knife inserted in the center comes out clean, about 55 minutes. Shut off the oven and let the bread sit in the oven 5 minutes more. Remove from the oven and cool at least 30 minutes before unmolding.
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Unmold the bread onto a serving platter. Bring the honey to a simmer in a small saucepan over medium heat until it froths and turns amber-brown, 2 to 3 minutes. Remove the pan from the heat, then add the orange juice and remaining 1/2 teaspoon cinnamon. Return to the heat and simmer 30 seconds to combine. Pour carefully over the top of the cooled bread.