Friday, October 19, 2018

sweet potato streusel loaf.

I did not intend on buying another pie book.  As much as I love pie, I have a love hate relationship with baking them.  Mostly because I suck at crimping pie edges.   One can't be good at everything.   

But alas, I did, because it's the Sister Pie Cookbook and when Tyler and I went to Detroit I fell in love with their shop.   It was cute and quirky and all of their baked goods were awesome.  It's an ode to the classic American bakery but with a twist - pies with local and seasonal fruit, peanut butter cookies with paprika, and savory scones.  It's everything I love nestled in corner shop on a street with really beautiful old homes.  

This book is great.  Especially now that we have gone from 80 degree and bare leg weather to me reaching for sweaters and a coat every-time I leave the apartment.  I'm not complaining.  It's baking, nesting, reading on the couch with a cup of tea and piece of this loaf weather.       

The technique used in the recipe for this loaf is awesome.  Throw all the loaf ingredients in a bowl and let rest over night.  This breaks down the oats and gives the whole thing a bit of tangy-fermented taste.  I love the juxtaposition of savory-ish cake with the sweet streusel topping.   The nuggets of cream cheese and sweet potato just make it fall.  And that's kind of all I want right now.   

Sweet Potato Streusel Loaf
Recipe from Sister Pie Cookbook

This freezes very well.  Slice before you freeze so you can have a piece whenever you want.

For the Sweet Potatoes

12 ounces of sweet potatoes (skin-on) scrubbed and chopped into 1/2 inch cubes
2 teaspoons olive oil
2 teaspoons light brown sugar
1/4 teaspoon salt

For the Cake

1 cup buttermilk
1/3 cup full-fat yogurt
1 large egg
1/3 cup oil (canola, grapeseed, etc.)
1/4 cup turbinado sugar
1 teaspoon vanilla extract
1 cup rolled oats
1/2 cup whole wheat flour
1/2 cup spelt flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger

For the Streusel 

3/4 cup all-purpose flour
1/3 cup light brown sugar
3/4 teaspoon cinnamon
1/4 teaspoon salt
5 tablespoons butter straight from the fridge cut into 1/2 inch cubes 

To Finish

4 ounces cream cheese at room temperature cut into 1/2 inch cubes
Turbinado sugar for sprinkling.

Roast your sweet potatoes.  Preheat your oven to 400 degrees.  Place the sweet potato cubes on a baking sheet and toss evenly with the olive oil, brown sugar, and salt.  Place in the oven and roast for 30 to 40 minutes, or until the sweet potatoes or fork tender.  Transfer the baking sheet to a wire rack to cool.   You can prepare the sweet potatoes up to 2 days in advance and store in an airtight container in the fridge.  

Mix the batter: In a medium bowl whisk the buttermilk, yogurt, egg, oil, sugar, and vanilla until well mixed and smooth.   In a large mixing bowl combine the oats, whole wheat, and spelt flours, baking powder, baking soda, salt, allspice, cinnamon, and ginger.  Add the buttermilk mixture to the dry ingredients, using a silicone spatula to gently fold them together until no dry spots remain.   Cover the bowl with plastic wrap or a lid and place in the refrigerator overnight.   

White the batter hydrates, make the streusel.  Combine the flour, brown sugar, cinnamon, and salt in a bowl.   Place the butter in the bowl and coat on all sides with the flour mixture.  Work to break up the cubes with your fingers and continue to cut the butter into the flour under the streusel resembles wet sand.   You can make the streusel up to 2 days in advance.  Store in an airtight container in the fridge.  

Preheat your oven to 350 degrees.  Line a 9x5 inch load pan with parchment.   Butter your parchment.  Spoon 1/3 of the batter into your parchment lined pan.  Top with 1/3 of your sweet potato cubes and 1/2 the cream cheese cubes - press the cubes down into the batter.  Sprinkle with turbinado sugar.  Pour in another 1/3 of the batter and top with another 1/3 of your sweet potato cubes and the remaining cream cheese cubes.  Again, press the cubes gently into the batter and sprinkle with turbinado sugar.  Top with the remaining 1/3 of the batter and the rest of your sweet potato cubes.  Gently press the remaining sweet potato cubes into the batter.  Distribute the streusel evenly over the loaf making sure to press down to adhere.   

Place the loaf in the oven and bake for 35 - 45 minutes or until a knife comes out clean.  Let cool on a wire rack.  Dust with powdered sugar.  Slice into 1 inch thick slices.  Remaining cake can be stored in the fridge for up 2 days or in the freezer for a month.   

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