Breads and Muffins, Elaine Walker

Sweet Potato Yeast Bread with Cream Cheese Nut Spread

2 packages active dry yeast
1-3/4 c. warm water (110*F to 115*F)
1 c. sweet potato, mashed
1/2 c. plus 1 T. butter, softened, divided
1/2 c. honey
1 egg
2 t. salt
3 c. whole wheat flour
3-1/4 c. all-purpose flour

Cream cheese nut spread:
1 c. butter, softened
1-8 ounce package cream cheese, softened
1/3 c. walnuts, finely chopped

In large mixing bowl, dissolve yeast in warm water. Add sweet potatoes, 1/2 c. butter, honey, egg, salt and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about an hour.

Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5x3 inch loaf pans. Cover and let rise until doubled, about 25 minutes.

Bake at 375*F for 40 to 45 minutes or until golden brown (cover loosely with foil if top browns too quickly). Remove from pans to wire racks. Melt remaining 1 t. butter and brush over the warm bread. Cool.

Make the spread:
In a small mixing bowl, beat butter and cream cheese until fluffy. Stir in walnuts. Serve with bread.