I am so happy to share some great news with y’all. My friend, Jackie, of Jackie Garvin’s Syrup and Biscuits has released her second cookbook! The reason I’m so excited is that it’s subject is one one of my favorite things ~ sweet potatoes. Honestly, I thought I knew all about that simple root vegetable but after reading Jackie’s book, I was wrong. Sweet Potato Love is loaded with delicious sweet and savory recipes, beautiful photographs, family stories and nutritional information. A couple of weeks ago, I was honored to receive an advanced copy of Jackie’s book and couldn’t wait to start flipping through the pages to see what all I wanted to cook. As I opened the book, I quickly realized how much I was going to enjoy reading it.
Here’s reason number 1 – Jackie gives us the recipes based on the seasons of the year. I love it! Reason number 2 – she writes a paragraph for each yummy recipe giving us helpful information and she includes how many servings each dish makes. Last but not least, her food is so good. I mean, really, really good.
Here’s just one of the wonderful recipes from Jackie’s book. My family loves any type of breakfast bread, so I knew I had to make this recipe. The combination of banana, sweet potato and coconut is magical! I served it toasted with a smear of cream cheese…ah, what a way to start your day.
Banana Sweet Potato Breakfast Bread
1 cup self-rising flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup peanuts, roasted and salted
1/2 cup raisins
1/2 cup flaked coconut, sweetened
1 medium-sized sweet potato, baked and peeled
2 ripe bananas, peeled
3/4 cup brown sugar
1/3 cup vegetable oil
2 teaspoons vanilla extract
2 eggs, slightly beaten
- Stir together flour, cinnamon, ginger, nutmeg, peanuts, raisins and coconut. Set aside.
- Add sweet potato and banana flesh to a large bowl. Mash well. Add brown sugar, vegetable oil, vanilla extract and eggs. Stir together. Add flour mixture and stir only until the dry mixture is wet. Pour into a greased and floured loaf pan. Bake in a 350 degree preheated oven for 45 minutes or until toothpick inserted comes out clean. Remove from pan after 10 minutes and cool on a rack.
- MY NOTES ~ I omitted the peanuts and raisins at my son’s request.
You can find more great recipes from Jackie at her blog ~ Syrup and Biscuits.