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    You are in: Home / Recipes / Southern Sweet Potato Bread Recipe
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    Southern Sweet Potato Bread

    Southern Sweet Potato Bread. Photo by Bayhill

    1/5 Photos of Southern Sweet Potato Bread

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    15 mins

    1 hr 10 mins

    Miss Annie's Note:

    This is outstanding. It is really so much better with fresh cooked sweet potatoes.

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    Units: US | Metric


    1. 1
      Preheat oven to 325ºF.
    2. 2
      Grease BOTTOM only of an 8½x4½x2½-inch loaf pan.
    3. 3
      Stir together flour and spices in mixing bowl.
    4. 4
      With a spoon, stir in sugar, eggs, oil and milk; blend well.
    5. 5
      Stir in sweet potatoes, pecans and raisins.
    6. 6
      Pour batter into prepared pan.
    7. 7
      Bake 1 hour and 10 minutes or until toothpick inserted in center comes out clean.
    8. 8
      Cool in pan 15 minutes.
    9. 9
      Remove from pan and cool on wire rack.
    10. 10
      For easier slicing, wrap loaf and store overnight in a cool place.
    11. 11
      Bread mellows over time and will keep for several days.
    12. 12
      NOTE: If using all-purpose flour, sift 2 tsps baking powder and 1/4 tsp salt with the flour and spices.

    Ratings & Reviews:

    • on November 10, 2010


      This is an amazing quick bread and a nice change of pace from banana and pumpkin breads. I had a bunch of leftover sweet potatoes, so I made four loaves of this today. I cut the sugar by 25% and it was still plenty sweet. I'll probably cut the sugar in half next time. I also substituted brown sugar for half the sugar, used a combo of pecans and walnuts, and omitted the raisins. I found that I had to add quite a bit more milk to get a bread batter consistency - maybe 3-4 more tablespoons per loaf - but other than that, everything went as expected. We really, really liked this and I will definitely make it again. Yum!

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    • on December 15, 2013


      Delicious! We really enjoyed this tasty quick bread. It was a nice change from banana and pumpkin bread. I used a fresh sweet potato from my garden. To save time, I microwaved it whole until soft, then I peeled and mashed it. As a personal preference, I omitted the golden raisins. I baked this in a cast iron loaf pan, so I reduced the oven temperature down to 315F degrees and baked it for 1 hour 20 minutes. Thank you for sharing. **Made for Sweet December tag**

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 04, 2010


      My 4 year old and twin 19 month olds loved it! I'm always looking for ways to get extra veggies in them. I cut the sugar to 1/2 cup and will likely cut it again or omit it all together. I found the raisins, soaked first in hot water, provided lots of sweetness. I, too, used extra sweet potatoes as I had them all mashed up and I used 1/2 cup plain flour and 1 cup whole meal. I had to add a bit more milk to make it the right consistency. And I ran out of oil, so I used some butter. Yum.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)


    Nutritional Facts for Southern Sweet Potato Bread

    Serving Size: 1 (94 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 366.9
    Calories from Fat 181
    Total Fat 20.1 g
    Saturated Fat 2.5 g
    Cholesterol 42.7 mg
    Sodium 261.8 mg
    Total Carbohydrate 44.2 g
    Dietary Fiber 2.3 g
    Sugars 25.4 g
    Protein 4.6 g

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