Pan especiado de boniato con pacanas

Ingredientes

• 1 1/4 cups chopped pecans
• 1 cup mashed sweet potato
• 1 cup light brown sugar (or dark)
• 1/2 cup vegetable oil (or canola oil)
• 1/4 cup sour cream
• 2 larges eggs
• 2 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon salt
• 1 cup powdered sugar
• 2 tablespoons unsalted butter (melted and cooled)
• 2 - 4 tablespoons milk or cream
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract

Preparación

1. 1

   Preheat oven to 375°F. Spread chopped pecans on a baking sheet and bake for 7 minutes until toasted. Set the pecans aside.

2. 2

   Lower oven temperature to 350°F. Spray a 9 1/2-inch loaf pan with nonstick cooking spray and line with parchment paper, leaving an overhang on two sides to help remove the loaf after baking. Set the pan aside.

3. 3

   In a large mixing bowl, whisk sweet potato, brown sugar, vegetable oil, sour cream, eggs, and vanilla until combined.

4. 4

   Fold in the flour, baking soda, cinnamon, ginger, nutmeg, allspice, cloves, cardamom, and salt until no more dry flour is visible. Be careful not to overmix. Gently fold in 1 cup of the chopped and toasted pecans.

5. 5

   Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes until golden brown and a toothpick inserted into the center comes out with no wet batter. Allow the loaf to cool completely in the pan.

6. 6

   Meanwhile, whisk the powdered sugar, butter, milk, and vanilla until smooth, thick, and pourable. Drizzle the glaze over the completely cooled loaf then top with the remaining chopped pecans.