Sweet Potato Mascarpone Bourbon Bread


To make one 10-inch Bundt or tube pan of this sweet potato bread:
Printable Version

  • Preheat the oven to 350°F. Grease and flour a 10-inch Bundt or tube pan and set aside.
  • Beat together 1 cup 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.
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