Spicy Orange Bourbon Sweet Potato Bread

Bring this to your next BBQ or picnic for a surprisingly spicy dessert!

When I make sweet potatoes as a side dish, I add orange juice, garlic and cayenne.  But when I have made sweet potato bread, it has essentially  been a banana bread recipe substituting sweet potato for the bananas. 

I played around with the recipe to tailor it to sweet potatoes specifically.  And more specifically, to incorporate the elements from the crazy hot version of sweet potatoes I tend to make.  It blends the sweet/salty/spicy elements of the side dish but in quick bread form.  The bread itself has a light chili flavor with a strong cayenne kick from the candied pecan topping.  If you are a fan of the sweet/spicy combo, you will most certainly dig this.  Enjoy!

Tools/Materials
Mixer
Mixing Bowl
Measuring Cups/Spoons
Saucepan
Wooden Spoon
Cookie Sheet
Parchment Paper
Canola Oil Baking Spray

Candied Pecans
2 cups pecans
0.5 cup granulated sugar
0.25 cup maple syrup
1 Tbs brown sugar
1 Tbs bourbon
1.0 tsp orange zest
0.5 tsp salt
0.5 tsp cinnamon
0.5 tsp cayenne

Bread
1.5 cups flour
1.0 cup cooked sweet potato, mashed
1.0 cup granulated sugar
0.5 cup brown sugar
0.5 cup canola cup oil
0.5 cup fresh orange juice
0.25 cup bourbon
0.25 cup flax seed, ground
2 eggs
1 Tbs minced chilies (re-hydrated Mexican red chili)
1 tsp baking powder
1 tsp baking soda
1.0 tsp cinnamon
1.0 tsp cayenne pepper
0.5 tsp nutmeg
0.25 tsp salt

Begin with the pecans...
Add all candied pecans ingredients (except pecans) into saucepan.  Heat slowly.  Bring to a simmer, mix in pecans and reduce heat. Mix for a minute.  Pour onto parchment and set aside.

Now for the batter...
Blend together all bread ingredients in a mixing bowl (I don't bother with separately mixing wet/dry ingredients steps for quick breads).
Pour batter into lightly greased bread pan. 

Add topping...
Now that the pecans have dried a little, break them up and put the pieces on top of the batter.  You will have more than enough pecans to cover the top, so press them them down into batter until they are all used.  This will ensure that not all the topping will fall off when the bread is sliced.

And finally...
Bake at 350^oF for 70 - 80 minutes.