Old-Fashioned Cast Iron Sweet Potato Bread
A dense, comforting, pudding-like sweet potato bread baked perfectly in a cast iron skillet. Made with warm allspice, ginger, and a bright hint of lemon extract.
Equipment
- Cast iron skillet (or standard baking pan)
- Large mixing bowl
- Whisk or mixing spoon
Ingredients
- 5 medium sweet potatoes cooked and mashed
- 1 cup granulated sugar
- 1 large egg
- 1/2 tsp lemon extract
- 1/2 tsp ground allspice or to taste
- 1/2 tsp ground ginger or to taste
- 1/2 stick 1/4 cup butter, melted
- 3 heaping tsp self-rising flour
- Canola oil for greasing the skillet
Instructions
- Cook the 5 sweet potatoes until soft (boil or roast). Peel and mash them thoroughly in a large bowl.
- Preheat your oven to 350°F (175°C).
- Lightly coat a cast iron skillet or baking pan with canola oil to prevent sticking.
- To the mashed sweet potatoes, add the sugar, egg, lemon extract, and melted butter. Mix well.
- Sprinkle in the 3 heaping teaspoons of self-rising flour, along with the allspice and ginger to taste. Fold everything together until just combined.
- Pour the batter into the prepared skillet and smooth the top evenly.
- Bake at 350°F for about 30 minutes, or until the edges are golden and the center is set.
- Remove from the oven and serve warm.
Notes
Flour Note: For the most tender texture, use a low-protein Southern flour like White Lily self-rising flour.
Spices: Adjust the allspice and ginger to your personal preference. Start with 1/2 teaspoon each and taste the batter before baking.
Leftovers: Store in an airtight container in the refrigerator for up to 4 days.