Recipe of the Week: Sourdough Adventure: Sweet Potato/Pineapple Bread Pudding
/I started out to make a sourdough version of the Sweet Potato Cake Muffins that I posted about in April. But made a few too many adjustments and it turned out the consistency of bread pudding rather than cake…hence the name of this post. It is delicious and I will recreate this ‘accident’ again --- maybe as part of Thanksgiving dinner. It looks good in the Blue Tulip Depression Glass nappies and tastes yummy!
1 1/2 cup olive oil
1 cup honey
1 cup apple juice concentrate
1 teaspoon vanilla
2 eggs
1 1/2 cup mature whole wheat sourdough starter
2 cups grated sweet potatoes (note: if your sweet potato has sprouted simply cut off that piece and plant in a pot or put in water on your window sill to root then plant)
1 20 ounce can crushed pineapple, drained
1 cup whole wheat flour
2 teaspoons cinnamon
1 teaspoon cloves
2 teaspoons soda
1 teaspoon salt
Preheat oven to 350 degrees F.
Use a small bowl to combine the flour, cinnamon, cloves, soda and salt. Make sure the spices and soda is stirred in well.
Combine olive oil, honey, apple juice concentrate, vanilla and eggs in a large measuring cup. Whisk.
Put starter, sweet potatoes, and pineapple in a large bowl. This is a large recipe so be sure the bowl is large enough to hold everything in the end. I generally put the starter into the bowl and feed it to make enough starter for the recipe in the morning them bake in the afternoon.
Stir the liquids into the starter. After it is mixed pretty well, fold in the dry ingredients. Do not over mix but make sure all the flour mixture has been incorporated. You will notice the batter bubbling from the reaction of the soda with the acid of the sourdough and apple juice concentrate.
Pour into a large flat pan (may take more than one for the batter). Leave room for the batter to rise a bit. The picture below is what it looked like after it was cooked...but still too soft to serve a cake!
