Southern Sweet Potato Bread

READY IN: 1hr 25mins
Recipe by Miss Annie

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

Top Review by worldmom12

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!

Ingredients Nutrition

Directions

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

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