Sweet Potato Bread with Buttermilk-Lime Icing

Salted butter, for greasing pan
1-3/4 c. self-rising flour
1-1/2 t. cinnamon
1/2 t. nutmeg
1/2 t. ginger
1/2 t. baking powder
1/8 t. cloves
1/2 t. kosher salt
1-1/3 c. packed light brown sugar
1 c. mashed roasted sweet potato
3/4 c. vegetable oil
1 t. vanilla
3 large eggs, at room temperature

Icing:
2-1/2 c. (about 8-1/2 oz.) sifted powdered sugar
2 T. buttermilk
1 T. fresh lime juice
1/2 t. vanilla extract
Pinch of kosher salt

Preheat oven to 350 degrees. Grease a 9" loaf pan with butter and set aside.

Combine flour, cinnamon, nutmeg, ginger, baking powder, cloves, and salt in a large bowl. In a separate bowl, whisk together brown sugar, sweet potato, oil, and vanilla until well blended. Add eggs, 1 at a time, to brown sugar mixture, whisking to combine after each addition. Slowly add brown sugar mixture to flour mixture, whisking until well combined.

Transfer batter to prepared loaf pan. Bake on middle rack in oven until a wood pick inserted in the center comes out clean, about 1 hour. Remove bread from oven; cool in pan on a wire rack for 15 minutes.

Meanwhile, whisk together powdered sugar, buttermilk, lime juice, vanilla, and salt in a medium bowl until smooth. Remove bread from pan and cool on a wire rack. Drizzle bread with icing while bread is still warm.

Serves 16.

Adapted from Southern Living magazine, Nov. 2016, p. 126.