Recipe Corner: Sweet Potato Bread with Marshmallow Glaze

This recipe is one of the fun ways I have changed up traditional sweet potatoes and marshmallows on our holiday dinner table this year. This dish was a staple in our home when I was growing up and we always had marshmallows and pecans on our sweet potatoes, a tradition which I carry on as an adult in my home. I made a sweet potato bread with a marshmallow glaze. One of my Grandma Cleva's dear friends recently gifted me with a bottle of Rodelle pure vanilla extract and I absolutely loved the quality and taste of this extract in my marshmallow frosting recipe. This makes a wonderful dessert and is perfect for a breakfast bread or fun holiday snack. 

"Southern Fried Bride's Sweet Potato Bread with Marshmallow Glaze"

1 cup whole wheat flour
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 tsp cinnamon
1/2 cup brown sugar
1 large egg
1/2 cup no-sugar-added applesauce
1/4 cup nonfat or 2% milk
1 cup sweet potatoes, mashed

Preheat oven to 350 degrees. Coat 9 x 5 loaf pan with nonstick cooking spray. In mixing bowl, combine flours, baking powder, cinnamon and sugar. Set aside. In separate bowl, combine  egg, milk and applesauce. Add dry ingredients to egg mixture in thirds until all of dry mix has been added. Stir in mashed sweet potatoes. Spoon batter into loaf pan. Bake for 1 hour or until toothpick inserted in center comes out clean. Glaze, if desired, with marshmallow glaze. Enjoy! 

 

"Southern Fried Bride's Marshmallow Glaze"

4 oz. light cream cheese, softened
1/2 cup marshmallow creme
1/2 tsp. Rodelle pure vanilla extract
1/2 cup powdered sugar

In mixing bowl, add cream cheese, marshmallow creme, vanilla and powdered sugar and mix on medium speed until mixture has a glaze consistency. Add powdered sugar and mix until well-combined. Pour glaze over sweet potato bread and garnish, if desired with 1/2 teaspoon cinnamon and 2 teaspoons chopped pecans. Slice and enjoy!