Camden Lifestyle Magazine Issue 02 "The Outdoors"

INGREDIENTS:
• 1 and 1/2 cups wheat flour
• 1 and 1/2 cups ap flour
• 2 tsp baking soda
• 2 tsp cinnamon
• ¼ tsp allspice
• 1 tsp salt
• 2 eggs
• 1.5 cups sugar
• 1 cup canola oil
• 1/2 cup milk
• 2 Tbsp lemon juice
• 2 tsp vanilla extract
• 1/3 cup cooked sweet potato
• 1 and 1/3 cup ap flour
• 1 tsp baking powder
• 6 Tbsp brown sugar, packed
• 1 tsp chopped fresh rosemary
• 10 Tbsp butter, melted
• 2 cups powdered sugar
• 6 Tbsp milk
• 1 Tbsp molasses
• 2 Tbsp unsalted butter, melted
• 1 tsp vanilla
• ½ tsp salt
Sweet Potato Loaf with Molasses Glaze and
Rosemary Streusel
Recipe by: Stephanie Chain
METHOD: For the Loaf, preheat oven to 325 degrees. In a large bowl, combine flours, soda, cinnamon, allspice,
and salt. Mix well with a spatula. Set aside. In a separate bowl, combine eggs, sugar, oil, milk, juice, vanilla and
sweet potato. Blend well with a hand mixer or whisk until homogenous.
Pour the wet mixture into the dry mixture and mix or whisk until it just comes together. Fill a buttered loaf pan
about ¾ to capacity and bake for 1 hour or until skewer comes out clean. Cool in pan for 10 minutes. Remove
from pan and cool completely.
STREUSEL: Combine all ingredients in a bowl and toss until clusters form and are enrobed in butter. Refrigerate
for 1 hour to set. Preheat oven to 400 degrees. Break up chilled mixture and place on a parchment lined cookie
sheet. Bake for 10 to 15 minutes or until golden and fragrant. Cool completely and set aside.
GLAZE: Combine all ingredients in a bowl and stir until combined and lump free.
ASSEMBLY: Generously pour glaze atop of the cooled loaf. Using a spoon, gently coax the excess down all sides
of the loaf. Crumble the streusel on top of the wet glaze and finish with small drizzles of glaze.