Sweet Potato Bun
I had to share this recipe. It tastes too good to keep to myself. I will also say that this is the last bun recipe I will post until next Easter. Seriously.
However, I will not classify this bun as an Easter Bun even though I found it in The Gleaner’s Easter Cookbook 2012 (Page 26). No, not this bun. This bun can be prepared at any time throughout the year. There are many recipes in the cookbook that I will be trying very soon. I have the best Dad. He mailed me the booklet so that I could have a resource for my posts. He knows how much I like to flip though pages. Isn’t he great? I’m sure you guys remember one of my most favourite things is sending and receiving mail. My dad put a really big smile on my face! Thank you Dad!
The first time I made this bun, and it was a hot mess. I’m not a baker so I had no idea what I did wrong. The batter was thin and after baking it for more than the suggested time, it still came out like a pudding. My husband described the texture of the outside of the bun felt like leather. I was so disappointed because the flavour was quite pleasant but the texture was not good at all. This was my very first baking flop. I decided to look through the ingredients again and compare with all the other bun recipes. I realized that there was probably too much liquid and not enough flour. I made some changes to the original recipe and got it right! Success!!! This is the bun that I will be making next year! I only used raisins and there’s no mixed peel to pick out.
The only way I’ll be making this bun again this year, is if someone specifically asks me to make it or places an order ($$).
|Sweet Potato Bun||
- 1 Cup Dragon Stout (or any stout available)
- 1 Cup Brown Sugar
- 2 Tbsp Molasses
- 2 Tsp All Spice
- 2 Tbsp Butter, melted
- 1 Large Egg
- 3 Cups All Purpose Flour, Unbleached
- 2 Tsp Baking Powder
- 1 Cup Pureed Sweet Potato (I used 2 Sweet Potatoes)
- 1 Cup Raisins
- 1 Tbsp Butter
- 1 Tbsp Honey
- Parchment paper and cookings spray
- 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 to cool
- In a saucepan, add stout, sugar, molasses and all spice
- Over a 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
This recipe is adapted from “Sweet Potato Easter Bun” from the Gleaner’s Easter Cookbook 2012, Page 26
I was watching the consistency so closely the second time around.
I like the contrast in colours here.
In go the raisins. The batter at this point is fairly firm and has a thick consistency. Exactly what I want.
Ready for the oven!
Fresh out the oven, looking good, smelling great and not feeling like leather on the outside
Checking for the consistency – looks perfect. And then I realized I had cut my bun before I glazed it. So anxious!
Now this is more like it!
This bun was so nice, I had to double up on the cheese. It was moist and dense, as it should be. I think that’s totally acceptable since I’m not having this bun again until next year.
I feel great about this bun. Have you had any baking triumphs? I’d love to hear about it.
Have a wonderful Sunday and an awesome week!