This recipe comes to us from pastry chef Rachel Rathgeb of the critically acclaimed restaurant Husk in Nashville. It highlights just what the establishment is all about: honoring and redefining Southern food. Go and taste for yourself if you get the chance! And in the meantime, you can make this dish.
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Ingredients
Sweet Potato Bread
- 420 grams all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon salt
- 400 grams granulated sugar
- 144 grams oil
- 4 eggs
- 1 pound pureed sweet potatoes
Peanut Toffee Sauce
- 280 grams butter
- 1600 grams brown sugar
- 960 grams cream
- 2 tablespoons salt
- 360 grams peanut butter
- 1 tablespoon vanilla extract
Assembly
- Clarified butter
- Peanuts, finely chopped
Instructions
Make the Sweet Potato Bread:
- Preheat the oven to 325°F. Spray and line loaf pans with parchment paper
- Scale together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk everything together very well.
- In the bowl of a mixer, scale the sugar and oil and mix to combine.
- Add in the eggs one at a time, scraping the bowl often.
- Alternate between adding in the dry ingredients and sweet potato puree starting and ending with the dry.
- Once everything is combined, fill the pans with 1820 grams of batter and bake for about 1 hour and 7 minutes. Check for doneness by sticking a knife into the center and having it come out clean.
- Once completely cool, slice the loaf into 1 ¼-inch thick slices.
Make the Peanut Toffee Sauce:
- Scale the butter, brown sugar, cream, and salt into a pot.
- Bring all ingredients to a boil and make sure everything is melted and well combined.
- Take off the heat and then whisk in the peanut butter and vanilla.
Assemble and Serve:
- Heat up a pan with clarified butter and brown both sides of the cake.
- Cover the entire slice with finely chopped peanuts.
- Sauce the whole plate with a pool of sauce.
