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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Friday, February 13, 2015

Sweet Potato Bread

Ok kids.....no more P+ values from me. And once I'm done with this bag of Splenda granulated I have, I'm going to real sugar. Time for less chemicals in my system!  If you follow WW, you know what substitutions to make and probably have access to the Recipe Builder and can figure out the P+ on it. That being said.....this is such a wonderful recipe. I haven't baked any 'junk food' in a while since I've discovered Artisan bread. I have some already-cooked sweet potatoes in containers in the freezer that I got over the summer from my friendly local Veggie Lady and saw this recipe....tweaked it just a tad.....and POOF!!!! Good stuff!  Seriously thinking about trying it as French toast tomorrow morning!

SWEET POTATO BREAD
Makes 1 Loaf (12 Slices)


1 ¾ cups all-purpose flour
1 1/3 cup Splenda granulated
1 tsp baking soda
½ tsp salt
¼ tsp baking powder
¾ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
2 eggs
1 cup mashed sweet potatoes
1/3 cup unsweetened apple sauce
1/3 cup fat-free milk
¾ cup raisins
½ cup chopped walnuts


Preheat oven to 350°. Spray a 9x5” loaf pan OR break out that seasoned Cast Iron loaf pan.

In a large bowl, whisk together the first 8 ingredients.


In a medium bowl, mix together the rest of the ingredients.



Add the medium bowl ingredients to the flour mixture.



Spoon into the loaf pan and bake @50 minutes or until a wooden toothpick inserted into the center comes out clean.



Cool in pan 10 minutes and then turn out onto a wire rack to cool completely.


Enjoy!

Later!
Loving Life!
Jan

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