can you modify too much?

i love browsing food blogs. looking at yummy food pictures and reading over the recipes. but even when i find a recipe i'm dying to try i can't help but think about the changes and/or additions i could make to the recipe.

found a new blog and tagged about half the recipes i shuffled through, but this one caught my eye- 1) b/c it's bread, 2) b/c it had sour cream (still some leftover from my fish taco birthday lunch), and 3) b/c i really needed to stress bake

i've also never cooked with american sweet potatoes. if you've seen or tried korean sweet potatoes, they don't look the same, and they certainly do not taste the same. i'm definitely still a sucker for korean sweet potatoes, but i'm guessing b/c these are so orange much more nutrient rich. 

the recipe comes from averie cooks, and i've made several changes to not only make it healthier but also to fit the taste buds of m&d who are not the most spice happy people out there. 

Sweet Potato and Pecan Bread

Yield: 1-9x5 loaf

Ingredients:

about 1 1/2 cups mashed sweet potatoes (2 medium or 1 very large), roasted

2 large eggs

1/2 cup plain non-fat yogurt

1/4 cup sour cream

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1/4 cups granulated sugar

1/2 cup light brown sugar, packed

2 tsp baking soda

1 T + 1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp ground allspice

1/4 tsp ground cloves

pinch salt, optional and to taste

¼ c chopped pecans

Directions:

Preheat oven to 400F. Spray and flour one 9-by-5-inch loaf pan; set aside.

Roast sweet potatoes in the oven at 400F for about 35 minutes or until when poked with a fork gives easily. Mash sweet potatoes with a fork. Allow them to cool momentarily so you don't scramble the eggs.

Decrease oven to 350F

To the sweet potatoes, add the eggs, yogurt, sour cream, vanilla and whisk until combined; set aside.

In a large mixing bowl, combine the dry ingredients - flour, sugars, baking soda, cinnamon, ginger, nutmeg, allspice, cloves, optional salt, and whisk to combine. Pour the wet sweet potato mixture over the dry ingredients, and stir to incorporate.

Turn batter out into prepared pan. Bake for 60 to 70 minutes for a 9x5 pan, or until top is domed, golden, loaf is springy to the touch, and cake tester inserted in the center comes out clean.

Allow bread to cool in pan for 10 minutes before turning it out and gobbling it all up.

loved the pecans in it, b/c i roasted the sweet potatoes the decrease in sugar was definitely worth it (you wouldn't get quite the caramelized goodness if the potatoes had been microwaved and more sugar may have been needed). oats changed the texture of the bread, but since i haven't tried the original yet, i'm quite happy with my nommy bread :)

happy baking