John, I want to tell you how appreciative I am that you’re a key member of my extended family. I couldn’t ask for a better grassroots team. Supporters like you will be vital to helping us take back the House in 2024, and I couldn’t be more grateful.
 
One of my family’s favorite traditions is to cook Thanksgiving dinner together, so I thought I’d pass along a delicious recipe that we love.

I hope you have a wonderful time safely celebrating the holiday with loved ones tomorrow.

Thanks,

Debbie

P.S. If you’d like to see more recipes, please follow me on Instagram: @cleancookingcongresswoman.

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  SWEET POTATO PIE BREAD

INGREDIENTS

• 1½ cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup butter
• ¾ cup granulated sugar
• ¼ cup light-brown sugar
• 1 teaspoon vanilla extract
• 1 cup plain leftover mashed sweet potatoes
• 2 large eggs

BROWNED BUTTER GLAZE:

• ¼ cup butter
• 1 cup powdered sugar
• 2-3 tablespoons milk
• Pecans

DIRECTIONS

1. Preheat oven to 325 F. Grease a 9x5-inch loaf pan. Set aside. In a large bowl beat butter, sugars, and vanilla until light and fluffy. Blend in sweet potatoes; then eggs, one at time. With mixer on low, add flour mixture in thirds; blend just enough to combine.


2. Spoon batter into a prepared loaf pan. Bake until a toothpick inserted into the center comes out clean, about 60-75 minutes. Transfer pan to a wire rack to cool, about 15 minutes. Remove cake from pan to cool completely.


3. To make the glaze, add butter to a heavy saucepan. Cook butter over medium heat until it starts to foam, stirring frequently. Stop stirring, and let it continue to cook until amber brown. Remove from heat, and stir in powdered sugar and enough milk to make glaze desired consistency. If your powdered sugar is lumpy, sifting it will help make the glaze smoother.
4. Drizzle over cooled bread. Top with chopped pecans, if desired.