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.

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: 

1. Preheat the oven to 325°F. Spray and line loaf pans with parchment paper

2. Scale together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk everything together very well.

3. In the bowl of a mixer, scale the sugar and oil and mix to combine.

4. Add in the eggs one at a time, scraping the bowl often.

5. Alternate between adding in the dry ingredients and sweet potato puree starting and ending with the dry.

6. 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.

7. Once completely cool, slice the loaf into 1 ¼-inch thick slices.

Make the Peanut Toffee Sauce: 

1. Scale the butter, brown sugar, cream, and salt into a pot.

2. Bring all ingredients to a boil and make sure everything is melted and well combined.

3. Take off the heat and then whisk in the peanut butter and vanilla.

Assemble and Serve: 

1. Heat up a pan with clarified butter and brown both sides of the cake.

2. Cover the entire slice with finely chopped peanuts.

3. Sauce the whole plate with a pool of sauce.