Aaaaaaaand now that we’ve established that, can I go back to bed?
Actually, given this fine Vegas weather we’re experiencing right now, I’d rather be home baking up something warm and comforting. It’s windy (gusting to 50 mph), cold (63 degrees – hey it was 85 yesterday) and rainy too.
My backyard looks like a hurricane hit it – there is so much debris back there I may have to call for professional help to get it all cleaned out.
At least I have inspiration for dinner tonight.
Sweet Potato Bread – adapted from Sweet Melissa
2/3 cups pecans, coarsely chopped
1 small zucchini, grated
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, cloves, and nutmeg. Add the flour mixture into the sweet potato mixture in three batches, mixing well after each addition. Scrape down the sides of the bowl. Do no overmix. Stir in the pecans and zucchini.
Pour the batted into the prepared pan and smooth the top. Bake for about 1 hour and 10 minutes, or until a wooden skewer inserted into the center comes out clean. Remove to a wire rack to cool completely before unmolding.