Doughy Delights for Brunch

Doughy Delights for Brunch

Can't decide between breakfast and lunch? You can have the best of both worlds with brunch! Brunch is a combination of the two, normally eaten during the late morning to early afternoon, featuring many typical breakfast dishes and foods.

According to Wikipedia, brunch originated in England in the late 19th century and became popular in the United States in the 1930s. A typical brunch combines sweet foods with savory dishes, and often times it is served buffet style.

Brunch foods and dishes normally feature your typical breakfast spread and include egg dishes, breads with various spreads, breakfast meats, fruits, pastries, cereals and potatoes. Additionally, you'll often find smoked meats, quiche, soups, salads and seafood.

For those who love to bake, we're excited to share three brand new sweet potato recipes that are perfect for brunch. So grab the butter and jam, and get ready to serve up some doughy delights!

Our Sweet Potato Sugar Cookie Pizza features a sweet potato crust with creamy vanilla frosting and fresh jam and fruits. You can really make this one your own, using your favorite sliced fruits and moist dried fruits. For example, you could use blue and red fruits for a patriotic holiday meal!

Bruce’s Yams Cut Sweet Potatoes in Orange Pineapple Sauce take our Sweet Potato Scones to a tangy new level. These doughy delights are made using less than 10 ingredients, and pair perfectly with a cup of coffee or tea. Try them warm with sweet butter and/or lemon curd.

And finally, if you're a fan of sweetened almond paste, you'll love our Sweet Potato Marzipan Brunch Cake. This loaf cake is made using freshly grated lemon zest and Bruce's Yams Cut Sweet Potatoes, and the marzipan gives this cake a creamy sweet middle. It's great with a smear of whipped cream cheese!

#HappyBaking, y'all!

Sweet Potato Sugar Cookie Pizza

Sweet Potato Sugar Cookie Pizza

Ingredients:

  • 1 stick (1/4 pound) soft butter
  • 1 whole egg + 1 egg yolk
  • 1 tsp. pure vanilla extract
  • 1 cup sugar
  • 1 (15 oz.) can Bruce’s Yams Cut Sweet Potatoes in Syrup; drained and excess liquid pressed out
  • 1-1/4 cup almond flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups all purpose flour
  • 1 (12 oz.) container vanilla frosting
  • 1/3 cup blueberry jam
  • fresh sliced fruits and moist dried fruits of your choice

Directions:

  1. Heat oven to 350°F.
  2. In the bowl of an electric mixer, beat together the butter, egg, egg yolk, vanilla and sugar until smooth. Add Bruce’s Yams Cut Sweet Potatoes and beat until thoroughly combined. Beat in the almond flour, baking soda and salt until incorporated.
  3. Add all purpose flour, 1/2 cup at a time, and beat until a slightly stiff dough forms. If too sticky, add an additional 1/4 cup almond flour.
  4. Press dough into a 12” pizza pan and bake for 20-25 minutes until golden brown. Remove from oven and allow to cool for 60 minutes.
  5. To assemble, spread frosting onto sweet potato crust and place a 3” circle of blueberry jam into the center. Arrange sliced fruits in a circle around the jam.

Yield: 8-10 slices
Prep time: 30 minutes
Bake time: 20-25 minutes
Cool time: 60 minutes

Sweet Potato Scones

Sweet Potato Scones

Ingredients:

  • 4 cups flour
  • 2/3 cup sugar
  • 1 tbs. baking powder
  • 1/2 tsp. sea salt
  • 1 tsp. pumpkin pie spice
  • 2 sticks (1 cup) cold unsalted butter, cut into small pieces
  • 1/2 cup heavy cream
  • 1/2 cup buttermilk
  • 1 (15 oz.) can Bruce’s Yams Cut Sweet Potatoes in Orange Pineapple Sauce

Directions:

  1. Heat oven to 400°F. Spray a 16 count scone pan with bakers spray; set aside.
  2. In a large mixing bowl, stir together the flour, sugar, baking powder, salt and pumpkin pie spice. Add butter and (using a pastry blender) cut butter into flour mixture.
  3. Stir in cream, buttermilk and Bruce’s Yams Cut Sweet Potatoes in Orange Pineapple Sauce; mix until just incorporated (dough will be a bit sticky).
  4. Turn dough out onto a floured work surface and knead the dough for just a minute or two. Divide dough into 16 balls and press into the prepared scone pan. Bake for 20 minutes until scones are golden brown.
  5. Remove from oven and allow scones to rest for 10 minutes in the pan, then transfer to a wire rack to cool. Serve with butter, and your favorite jams and curds.

Note: If you do not have a scone pan, line a large baking sheet with parchment paper. After turning dough out onto work surface, pat into a 10” x 10” square pan (1 inch thick) then cut into 6 squares, then cut each square on the diagonal to form triangles (you will end up with 12 large scones instead of 16). Transfer to the prepared pan and bake as directed above, reducing baking time by 5 minutes.

Yield: 16 scones
Prep time: 30 minutes
Bake time: 20 minutes

Sweet Potato Marzipan Brunch Cake

Sweet Potato Marzipan Brunch Cake

Ingredients:

  • 4 oz. marzipan (sweetened almond paste)
  • 1 stick butter; cut into small pieces
  • 4 large eggs, room temperature
  • 1 cup sugar
  • 1 tsp. pure vanilla extract
  • 1 (15 oz.) can Bruce’s Yams Cut Sweet Potatoes in Syrup; drained well
  • 1-1/4 cups all purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1/3 cup almond flour
  • 2 tsp. freshly grated lemon zest

Directions:

  1. Heat oven to 350 Grease and flour a large (6 cup) loaf pan; refrigerate for 10 minutes.
  2. In the bowl of a food processor (fitted w/ metal blade), chop marzipan and butter together until pea size pieces are visible.
  3. Transfer mixture to an electric mixer along with eggs, sugar and vanilla; mix until well combined (2-3 minutes). Whisk in Bruce’s Yams Cut Sweet Potatoes in Syrup until batter is smooth.
  4. Add all-purpose flour, baking powder and salt. Mix until just combined then add the almond flour. Batter should be on the thick side; if too thin, add 2-3 tablespoons more almond flour.
  5. Stir in lemon zest then transfer to the prepared cake pan. Bake for 45 minutes at 350F then turn oven down to 325F (do not open oven door) and bake for an addition 15 minutes until golden brown.
  6. Remove from oven and allow to rest in cake pan for 5 minutes then invert onto a wire rack. This loaf cake is delicious served with whipped cream cheese!

Yield: 6 servings
Prep time: 25 minutes
Bake time: 60 minutes
Cool time: 5 minutes

Author

Ashley Hopwood


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