This is such a simple recipe that gives you all of the fall and early winter flavors. I have made bread like this with canned pumpkin, but I often find I have a couple of leftover baked sweet potatoes hanging around the fridge, and this can be just the recipe to elevate that sort of leftover. You can also vary the sweet potato types for different flavors, some more earthy, some more naturally sweet. I like classic sweet potatoes the most for this. For optimum results, bake the potatoes and make the batter with them soon after.
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