Sweet Potato Bread

Pre-heat the oven to 350F

Grease a standard loaf pan using cooking spray. Line with parchment paper then spray again

Peel sweet potatoes then dice into 1-inch cubes

Add to boiling water and cook until soft when pierced with a knife – about 15 minutes or so

Strain to remove excess water

Puree sweet potato chunks in a blender and measure a cup for the batter

Allow cooling

In a saucepan, add stout, sugar, molasses, and allspice

Over low heat, stir just until the sugar has dissolved.

Do not bring to a boil

In a small bowl, whisk egg then add it to the stout mixture along with the butter.

Whisk to combine

In a medium bowl, add flour and baking powder. Whisk to combine

Gradually add the stout liquid to the flour, mixing well to incorporate

Stir in the sweet potato puree

Fold in the raisins

Pour into prepared loaf pan

Bake for 45 minutes or until a knife inserted comes out clean

In a small ramekin, combine butter and honey.

Brush over the bun when cooled.

Slice and serve with cheese and/or butter