I wish I would have doubled the recipe because the bread went quick and I wanted more! I did cook extra sweet potatoes, mashed them, and after they were cooled, froze them in a container.
It’s an easy recipe to make – no electric mixer needed. The author comments that this bread tastes like Thanksgiving – she’s totally right. Of course, this Sweet Potato Bread was the first one I made as it sounds delicious and is perfect to showcase fall flavors from the sweet potatoes, spices, cranberries, and pecans. I’ve got quite a few on my list that I want to make! Some include: It’s history.Īfter reading Jubilee from cover to cover, yes that’s the nerd in me, I realized that I now have a new favorite cookbook. Those recipes were cooked by generations and generations of families and even with the tweaks throughout the years, the food is not just sustenance but part of history.
You see, plantation chefs were typically slaves and their style of food was served to their owners making the dishes not just soul food but good ole’ southern cooking. But within the first few paragraphs of the introduction, I was quickly corrected. When you read the title of this book, your mind goes to “soul food” and for a brief moment mine did, too. So this cookbook had me all kinds of happy to review and to read the history behind the making of it, and the history behind the recipes. To say I was elated to be chosen to review this cookbook by Toni Tipton-Martin, is not even close. It’s the perfect combination of fall flavors and can be served for breakfast or a sweet simple dessert. This simple and delicious sweet potato bread is filled with spices, cranberries, and pecans. Click here to read our privacy policy.ĭisclosure: I received a copy of Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook by Toni Tipton-Martin for purposes of writing this post. As an Amazon Associate I earn from qualifying purchases. This post may contain Amazon or other affiliate links.
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