BAHAMIAN POTATO BREAD
“Potato Bread” as we call it in the islands is a delight to the palette. The root used to make this delightful bread is not the orange coloured yam commonly used for candied yams at a Thanksgiving meal. It is a red skinned tuber with whitish/gray flesh inside.
Ingredients:
4 ½ cups Sweet potatoes, raw (peeled and grated)
½ lb Crisco (fat)
1 ½ cup Flour
½ cup Sugar
½ tsp Baking powder
½ cup Coconut (finely grated)
½ tsp Salt
½ cup Water
¼ tsp Black pepper
Preparation:
Rub Crisco and flour together until grainy. Add all other ingredients excluding water. Using fingers mix ingredients slowly adding water moisten mixture. Pour into a well greased loaf pan, packing in securely. Bake at 350º for 40 minutes or until it starts to brown. Reduce heat to 250º and bake for 20 minutes or until golden brown. Remove from oven and allow to cool.
Serving Suggestion:
Bahamian Potato bread may be eaten alone or as an accompaniment to Boil Fish, Stew Fish, Stew Conch, Chicken Souse and Soup.
