Browned Butter Sweet Potato Bread with Walnuts
Browned Butter Sweet Potato Bread with Walnuts
Ingredients
1/3 cup walnuts, chopped
2 large eggs, room temperature
1 cup packed light-brown sugar
1 teaspoon salt
1/8 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
1 2/3 cups all-purpose flour
3/4 cup (1 1/2 sticks) unsalted butter
2 small sweet potatoes, peeled and cut in chunks
Step by step
In the 1.5-Quart Saucepan from the KitchenAid® Stainless Steel 10-Piece Set, bring the sweet potatoes to a boil. Cook until soft, then drain the water from the potatoes. Mash up the sweet potatoes. You should have about 1 cup. Let cool.
Preheat a KitchenAid® Electric Convection Slide-In Range to 350°F. Grease a KitchenAid® Loaf Pan. Line the pan with parchment with overhangs and grease the parchment.
In a 3.0-Quart Saucepan from the Stainless Steel 10-Piece Set, melt butter over medium-low heat until the butter starts to foam. Whisking constantly, cook the butter until it turns golden brown and brown bits form at the bottom of the pan. Transfer the butter to a bowl and let cool slightly.
In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, cloves and salt. In a separate large bowl, whisk together the sweet potato purée, sugar, eggs, and the cooled brown butter. Mix until smooth. Add in the flour mixture and mix until just combined.
Pour the batter into a prepared Loaf Pan and smooth the top with a spatula.
Place the Loaf Pan on a baking sheet and bake until a toothpick inserted into the center comes out clean, about 40-45 minutes.
Transfer the Loaf Pan to a wire rack and let cool for 15 minutes. Remove the bread from the Loaf Pan by lifting the overhangs and let cool on the wire rack completely.