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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

"The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight."
-M. F. K. Fisher, Author

The refrigerator light goes on...

These muffins can be made with stevia instead of Splenda. Use 12 packets of Truvia brand for each 1/2 cup of Splenda. Z Sweet brand measures like sugar so you will need 1/2 cup of that product.

This is a denser bread that is subtly sweet. Unlike many baked goods it doesn’t have a dominant flavor but a subtle combination of the sweet potato, nuts and spice. Great toasted with a touch of jam or even a bit of light cream cheese.

Egg Whites

Egg whites are used to add volume to a dish or to help it hold together. When whisking, the proteins in the egg whites bond with each other and form chains that trap air. It is the continued whisking and adding of air that allows the whites to form stiff peaks.

Whisk your egg whites slowly at first. Because of the way the protein is linked, whisking too quickly will incorporate too much air early and the whipped egg whites will have a grainy texture. These will often break down easily and become watery.

For ideal egg whites, whisk slowly at first and increase the speed as you go. Use a softer whisking motion with a slight scooping action at first. This pulls in less air.. As the whites stiffen, increase the speed and lift the whites higher off of the bottom of the bowl.

When using a mixer (which I usually do for meringues) start on a slow setting and increase the speed gradually.

When a recipe calls for whipped egg whites, separating the whites must be done carefully as you don't want to get anything in them. If there is the least little bit of egg yolk in them they will not form stiff peaks. It is also very important that the bowl be clean and dry or the egg whites will not stiffen. (See also Copper Bowl.)

Pecan Sweet Potato Bread

Servings = 8 | Serving size =1 slice

Cooking Time = 60 Minutes

This recipe can be multiplied by 2.

Bread will keep for 72 - 96 hours in a plastic bag. Reheat gently. This will freeze fairly well if sealed tightly in a plastic bag.

This recipe can be multiplied by two but must be cooked in two separate loaf pans.

1	8 ounce yam (peeled and diced)
1 large	egg yolk
1 Tbsp	light spread (like Promise Buttery Spread Light or Smart Balance Light)
1/2 cup	Splenda
1 tsp	pure vanilla extract
1/2 cup	chopped pecans
3 large	egg whites
1 1/4 cup	all purpose flour
3/4 cup	whole wheat flour
1/4 tsp	salt
2 tsp	baking powder
1/2 tsp	baking soda
1/2 tsp	ground cinnamon
2 Tbsp	wheat germ
1/4 cup	non-fat buttermilk
2 tsp	light brown sugar

Steam the yams until they are tender. Mash them with a fork or whisk. Don’t try to make the yams into a puree but there should be some small pieces.

Preheat oven to 350°F. Line a 1 1/2 quart glass Pyrex oblong loaf pan with foil (non-stick foil works best).

Whisk the egg yolk until smooth. Add the reduced-fat spread and whisk together until smooth. Add the Splenda®, mashed yams and vanilla extract and whisk. Fold in the chopped pecans.

In separate bowl whisk the egg whites until they begin to be very frothy and white. Do not beat into stiff peaks (the egg whites should about triple in volume).

Place the all-purpose flour, whole wheat flour, salt, baking powder, baking soda, cinnamon and wheat germ in a sifter and sift into the mixing bowl.

Gently fold the creamed mixture together with the flour mixture. Add buttermilk and fold until smooth. As soon as the mixture is well blended add the frothed egg whites and fold together until smooth.

Pour the batter into the lined Pyrex dish. Sprinkle the brown sugar over the top of the bread and place the loaf pan in the preheated oven. Bake for 50 minutes.