Fall is in full swing, which means it is prime time for all things pumpkin-flavored. Or is it? When it comes to the perennial favorite—pumpkin bread—I urge you to put down the canned squash this year.
Why I Skip The Canned Pumpkin
Here’s the thing about canned pumpkin: It doesn’t taste or smell like anything. Pumpkin-flavored drinks, desserts, candles, you name it, smell and taste like warm baking spices—typically a combination of cinnamon, ginger, cloves, and nutmeg. Yes, pumpkin adds a rich orange color and is packed with nutritional benefits like fiber and Vitamin A, to name a few. It also helps keep baked goods moist. But there’s a better alternative that can do all of those things and more.
Why I Use Roasted Sweet Potatoes Instead Of Canned Pumpkin
If given the choice between a bowl of canned pumpkin and a bowl of roasted sweet potato, it’s safe to say that most people would not be on team pumpkin. That’s because the potatoes are full of rich, caramelized sweetness. And that flavor will give your pumpkin bread a major upgrade (and even more health benefits). Another plus: while canned pumpkin is often in short supply during the fall and winter months (and very hard to find the rest of the year), sweet potatoes are abundant in the South.
How To Use Sweet Potatoes In Pumpkin Recipes
Roasted mashed sweet potatoes can replace an equal amount of canned pumpkin in baked good recipes. (You can also boil the sweet potatoes, but they will have less depth of flavor.) You will need to adjust the amount of sugar, since the potatoes are already adding natural sweetness. Taste the cooled roasted sweet potatoes before you add them to the batter, to get a sense of their flavor, then adjust accordingly. In this classic pumpkin bread recipe, I typically reduce the amount of granulated sugar by ½ to 1 cup.
Recipes To Try
Swap out pumpkin for sweet potato and see what you think—here are a few recipes to try.