- 1 cup mashed sweet potato
- 8 ounces mascarpone cheese
- 4 eggs
- 1 cup softened butter
- 1 cup sugar
- 1 cup brown sugar
- 3 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla paste
- 1/4 cup bourbon
Preheat oven to 350 degrees.
Directions:
Grease a bundt pan and set aside.
Cook a large sweet potato, one big enough for a full cup of mashed sweet potato. Peel, mash, and set aside.
In a medium bowl, mix together flour, baking powder, backing soda, and salt and set aside.
In a large bowl, beat together the sugars and butter until lights and fluffy. Beat in the eggs, one at a time. Then add the mascarpone and sweet potatoes and beat until mixed together. Slowly add in the flour mixture until completely blended.
Fold into the bunt pan, ensuring the batter is evenly distributed. It will be very thick. Bake at 350 degrees for 50-60 minutes, until a toothpick in the center comes out clean.
Remove the bread from the oven and, while the bread is still hot, immediately pour 1/4 cup of bourbon (or Calvados) all over the surface of the bread and allow the bourbon to get absorbed into the bread. Remove from the pan after about 20 minutes.
Myrtle's Note: I had leftover mascarpone from another recipe and went looking for ways to use it. I found several recipes that interested me before discovering this one. To me, I am not sure why it is called a bread instead of a cake unless it is that it is not iced in the least. I thought about trying to make a glaze for on top because I have an active sweet tooth, but decided to just follow the recipe first. My only change was to use vanilla paste instead of extract.
Yield: 8-12 servings
Source: http://shesimmers.com/2010/03/sweet-potato-mascarpone-bourbon-bread.html
