Fall remains in full swing, which means it is prime-time television for all things pumpkin-flavored. Or is it? When it comes to the seasonal favorite– pumpkin bread– I prompt you to put down the canned squash this year.
Why I Skip The Canned Pumpkin
Here’s the important things about canned pumpkin: It doesn’t taste or smell like anything. Pumpkin-flavored drinks, desserts, candles, you call it, odor and taste like warm baking spices– typically a mix of cinnamon, ginger, cloves, and nutmeg. Yes, pumpkin includes an abundant orange color and is loaded with dietary benefits like fiber and Vitamin A, among others. It also helps keep baked products damp. There’s a better option that can do all of those things and more.
Why I Use Roasted Sweet Potatoes Instead Of Canned Pumpkin
If offered the option between a bowl of canned pumpkin and a bowl of roasted sweet potato, it’s safe to say that the majority of people would not be on group pumpkin. That’s due to the fact that the potatoes have plenty of rich, caramelized sweetness. Which flavor will provide your pumpkin bread a significant upgrade (and much more health advantages). Another plus: while canned pumpkin is often in brief supply during the fall and winter season (and extremely hard to discover the remainder of the year), sweet potatoes are plentiful in the South.
How To Use Sweet Potatoes In Pumpkin Recipes
Roasted mashed sweet potatoes can replace an equivalent quantity of canned pumpkin in baked good recipes. (You can also boil the sweet potatoes, however they will have less depth of flavor.) You will require to adjust the amount of sugar, considering that the potatoes are already including natural sweetness. Taste the cooled roasted sweet potatoes before you include them to the batter, to get a sense of their taste, then change accordingly. In this traditional pumpkin bread dish, I usually lower the amount of granulated sugar by 1/2 to 1 cup.
Recipes To Try
Swap out pumpkin for sweet potato and see what you believe– here are a few dishes to attempt.