Sweet Potato Mascarpone Bourbon Bread - Announcing the Winners of Battle Sweet Potato

A few weeks ago, I bought a 16-ounce tub of mascarpone cheese. Half of it was used to make the ethereal and delicious banana mascarpone soufflé pancakes, and the other half was used to make this hearty sweet potato mascarpone bourbon bread to mark the conclusion of our 5th Beet 'n Squash event - Battle Sweet Potato.

To make one 10-inch Bundt or tube pan of this sweet potato bread:
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• Preheat the oven to 350°F. Grease and flour a 10-inch Bundt or tube pan and set aside.
• Beat together 1 cup (8 ounces) of softened butter, 1 cup sugar, and 1 cup brown sugar until light and fluffy.
• Beat in 4 large eggs, one at a time.
• Beat in 8 ounces of softened mascarpone cheese and 1 cup of cooked and mashed sweet potatoes; mix well.
• Stir in 3 cup all-purpose flour, 1/2 teaspoon salt, 1 teaspoon vanilla extract, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 cup of walnuts, chopped (optional).
• Spread the batter into the prepared pan. The batter will be quite sticky.
• Bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
• Remove the bread from the oven and, while the bread is still hot, immediately pour 1/4 cup of bourbon (or Calvados) all over the surface of the bread and allow the bourbon to get absorbed into the bread.
• Let the bread cool in the pan for about 20 minutes.
• Unmold and serve.
  

As always, we've received so many awesome entries to Battle Sweet Potato, our fifth (!!) Beet 'n Squash YOU! contest, a fun monthly vegetable-themed food fight, hosted by Mel of Gourmet Fury and me. We'd like to thank all of you for participating. Not only have you guys made the contest fun, you have also shown us so wonderful ways to cook and bake with sweet potatoes.

Alas, only two winners are chosen each months. So even though there are so many deserving entries, Mel and I had to painfully narrow our choices down to only two.

Leela's Pick for Battle Sweet Potato is:


Sweet Potato Lamingtons by Allison of A for Aubergine: Grated sweet potatoes are added to the batter to make these little cubes of sponge cake, a favorite in Australia and New Zealand. The spongy cubes are dipped on all sides in melted semi-sweet chocolate and rolled in grated coconut. I absolutely cannot wait to try them.

Thank you and congratulations, Allison!

Mel's Pick for Battle Sweet Potato is:


Sweet Potato Pizza with Tomato Chutney by Lorelei of Lorelei's Tiny Kitchen: Curry-spiked tomato chutney is used as the pizza sauce and thinly-sliced sweet potatoes go on top. The almost-vegan pizza is then baked until the crust is golden and the sweet potato topping is slightly caramelized and delicious.

Thanks and congratulation, Lorelei!

In addition to being given permanent spots on Mel's Wall of Fame and mine, each of the two winners will receive one bottle of 18-year barrel-aged Italian balsamic vinegar from our sponsor, JD Gourmet, maker of outstanding gourmet olive oils and vinegars. Thank you, JD Gourmet!


Other entrants include these creative and delicious-sounding sweet potato dishes from our blogger friends. Please check them out.

Roasted Sweet Potato Lasagna by Spinach Tiger



Deviled Sweet Potatoes with Garlic-Parsley Pesto by Liz of Slow Home Grown



Roasted Quail on Sweet Potato-Ricotta Gnocchi by Rose of The Bite Me Kitchen



Roasted Sweet Potato Salad by Pamela of My Man's Belly



Sweet Potato Cheesecake by Catty of The Catty Life




Sweet Potato Gnocchi by Quasi Serendipita.



Sweet Potato Summer Rolls by Don of foodieprints




Grilled Sweet Potato-Poblano Salad by Danielle of So Many Recipes



Sweet Potato on a Bed of Sweet Potato Hash Browns by Rick



Creamy Sweet Potato Soup with Crispy Bacon by Chef Runner of Running with Knives



Sweet Potato-Crusted Shrimp with Grilled Pineapple Sweet Chilli Sauce by Mark of Sift



Sweet Potato Gnocchi with Nori Butter by Natasha of 5 Star Foodie

Sweet Potato Dessert Dumplings with Fennel Pollen and Ginger by Mel of Gourmet Fury, my co-host




Lastly, Crispy Sweet Potato Fritters with Thai Sweet Chilli Sauce by yours truly.




Announcing the next Beet 'n Squash event - Battle Asparagus!


Details can be found on my Beet 'n Squash Main Page.