Bourbon Sweet Potato Bread with Chocolate Ganache

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Recipe by Catherine Pla

Makes one 9”x5” loaf

Bourbon Sweet Potato Bread with Chocolate Ganache

No stand mixer required for this easy and festive quick bread. The ganache makes it extra special. Add more spice if you like.

Bread

  • 2-3 medium sweet potatoes (or 1 cup sweet potato purée)

  • 1 1⁄2 c granulated sugar

  • Zest of one orange

  • 2 eggs, room temperature

  • 1 t vanilla

  • 2 T bourbon

  • 1 c avocado oil (or canola, grapeseed, olive, or melted coconut oil)

  • 21⁄2 c all-purpose flour

  • 1 t baking powder

  • 1⁄2 t baking soda

  • 1 t kosher salt

  • 2 t ground cinnamon

  • 1⁄2 t ground nutmeg

  • 1⁄2 t ground cloves

  • 1⁄8 t ground black pepper

Ganache

  • 2⁄3 c heavy cream

  • 4 T unsalted butter

  • 3 T granulated sugar

  • Pinch kosher salt

  • 8 oz bittersweet chocolate

  • 2 t bourbon (optional)

  • 1 t vanilla

Preheat the oven to 400. Wrap sweet potatoes in foil and roast on a baking sheet for 50-60 minutes, until tender. Remove from the oven, unwrap, and allow to cool. Peel and smash with a fork or potato masher until smooth. Measure out 1 to 1 1⁄4 cups. Set aside. Lower oven temperature to 325.

Butter a 9”x5” loaf pan and line with parchment, letting the excess paper overhang the sides for easy removal. Set aside.

In a large bowl, whisk together the mashed sweet potatoes, sugar, zest, eggs, vanilla, and bourbon. Slowly whisk in the oil until the mixture is smooth.

Stir together flour with baking powder, baking soda, salt and all spices in a small bowl.

Fold the dry ingredients into the pumpkin mixture until just combined. Pour batter into the prepared pan and smooth the top.

Bake 75-85 minutes until a cake tester comes out clean. Let bread cool in pan on a wire rack for 15 minutes. Lift bread by parchment overhang and transfer to rack. Remove parchment and let cool completely.

Make the ganache by heating cream, butter, sugar, and salt to a simmer in a small saucepan. Place chocolate in a Pyrex measuring cup or bowl. Pour hot cream mixture over the chocolate. Add vanilla and bourbon and whisk until smooth. Let ganache cool about 30 minutes until thickened.

Pour ganache over the cooled bread so that it flows down the sides. Using an offset spatula, smooth over the top.

Unglazed bread can be kept tightly wrapped at room temperature 3-4 days, or refrigerated up to 6 days. Also freezes well.

Charlotte Pla