Sweet potatoes? In bread? Why, yes! This Summer when Hunter and I went on our Mommy & Bear Bear Day to the Nashville Farmer’s Market, we picked up a loaf of the most delicious sweet potato bread from the Common Ground Bakery & Cafe in Pulaski. Words can’t describe the deliciousness of this bread. I have been thinking a lot about it and have wanted to make it for quite some time. I kind of forgot to plan for dessert when I was planning on menu, but since it was Thanksgiving dinner we needed something. Problem……I was already a bit short on time and way short on patience to go back to the store and fight the crowd. I took a look around the kitchen and spotted two sweet potatoes that needed to be cooked and that solved my dessert dilemma. I adapted a few different recipes to come up with my final product, but none of them had the topping of Common Ground’s bread and for me that was not optional, so I just winged it and came pretty close. I sent Drew down to the convenience store to grab a couple of pints of vanilla bean ice cream and we were ready to roll. This sweet, moist bread with a crispy brown sugar topping is PERFECT for Thanksgiving morning or for a post-meal dessert served with vanilla bean ice cream.