This post is sponsored by VONS®, and I saved time using the Vons® Deals & Delivery app and the Vons for U™ Member program!
Sweet Potato Bread is traditional Southern comfort food, but it’s often overlooked. Not only do sweet potatoes make excellent quick bread, but they’re also a pretty healthy choice. Whether you make them fresh or use leftovers from a holiday dinner, sweet potatoes make rich, moist bread.
I love to have some healthy (at least less unhealthy) snacks around for when the munchies come calling. It’s so much easier to resist the temptation to eat junk. The VONS® Deals & Delivery app along with Vons for U™ Member program makes it easy to shop, save, and earn points and redeem Rewards all in one place so that you can stay stocked up on ingredients to make your healthy snacks!
Quick bread is almost the same as cake, but not quite. It has less sugar and usually has fruit or veggies as a base, which brings me to my latest escapade.
With all the craziness of school back in session and holidays rapidly approaching, I was craving something that would help me take a deep breath and relax.
I had some leftover sweet potatoes and decided to start experimenting. Oh, was it good! When my son and hubby got home and smelled the heavenly aroma, I said a sad goodbye to the other half of the loaf.
I have to say; sweet potatoes make a wonderful moist bread. Add some sour cream and those spices that go so well in pumpkin pie, and you have a mouthwatering snack or breakfast.
Easy Sweet Potato Bread Recipe
I’ve made pumpkin and zucchini bread before, so it made sense that sweet potatoes would be a perfect substitute–similar texture and spices. The bread was insanely moist, flavorful, and tender. You will absolutely love this sweet potato bread recipe if you love other types of veggie bread.
It was super simple to make. I didn’t even bother getting the mixer out. (The potato masher did come in handy, though.) After I popped the bread in the oven for about 55-65 minutes, I slathered a slice with butter.
Okay, it is better when it cools for at least 10 minutes, but I’m sure no one will fault me for not being able to wait for it to cool before digging in. It wasn’t too sweet, just right!
- Sweet potatoes are the main character in this recipe. The sweet starchiness is perfect for bread, and it’s so good for you. I save myself time by making extra sweet potatoes for dinner, so I have enough left over to make it.
- Sour cream makes a deliciously moist and flavorful bread. It also activates the baking soda to give it a better rise.
- Eggs are a good binder, help keep the bread moist and spongy, and are a healthy protein.
- Molasses adds that brown sugar flavor without as much sweetness. It also has healthy minerals that are lacking in white sugar.
- Vanilla extract enhances the flavor for a more decadent bread. It’s so easy to make your own homemade vanilla extract, and it tastes better, too.
- All-purpose flour is what holds this recipe together. Flour is a thickener and absorbs the excess moisture from the sweet potatoes for a melt-in-your-mouth experience.
- Dark brown sugar has a more intense flavor than white sugar that pairs so well with sweet potatoes.
- Granulated sugar adds sweetness without an overpowering flavor. Feel free to use it interchangeably with brown sugar.
- Baking powder and soda are my go-to leavening agents. I love yeast bread, but quick bread is more my style when I’m in a hurry.
- Cinnamon, nutmeg, allspice, ginger, and cloves are the delicious ingredients that make pumpkin, apple, and sweet potato pie so flavorful and soul-satisfying. I love the O Organics® spice selection available at VONS®.
- Salt is a pantry staple flavor enhancer.
- Butter adds moisture for the long term. Have you ever noticed how dry bread can get if it doesn’t have enough fat? I avoid that by putting delicious butter in almost everything.
- Dried cranberries are an optional ingredient that adds zing to sweet potato bread. I love biting into the tartness that perfectly balances the sweetness. O Organics® has especially tasty organic cranberries.
- Pecans are another option that kicks up the flavor profile up a couple of notches. The nuttiness combines perfectly with sweet potatoes and cranberries.
- Sweet potatoes – If you happen to have canned sweet potatoes instead of fresh ones, no problem. However, they make the batter a little too moist. So, if the batter seems runny, just add extra flour to compensate.
- Sour cream – Yogurt or buttermilk would both be suitable substitutes if you don’t have sour cream. A dairy-free version will work as well if you need to avoid dairy.
- Eggs – You can replace each egg with a tablespoon of ground flaxseed and three tablespoons of water. See my best egg substitutes post here.
- All-purpose flour – If you want a gluten-free version, I would suggest an all-purpose gluten-free flour mix. Replacing the flour with almond flour will make the batter too heavy for this recipe.
- Sugar – You can replace the refined sugar with coconut or date sugar if you prefer. I personally think it would be really yummy with a bit of maple syrup, too.
- Butter – You can replace the butter with the same amount of applesauce or pureed bananas if you prefer a low-fat version. I think applesauce would be a better choice for this recipe.
Where Can I Find the Ingredients?
I know that planning your trip to the grocery store can be quite a pain but I wouldn’t worry about that. Lately, I’ve been really into online shopping and I’ve been trying out different apps.
There are so many grocery apps out there but none like VONS® Deals and Delivery app. This easy, all-in-one app lets you shop, save, and earn points and redeem Rewards all in one place. Plus, when you download the app you are automatically enrolled in the free Vons for U™ Member program!
I was so happy using the app to organize and order my groceries to be delivered that I want to share my experience with you.
What’s in the App?
I tried the VONS® Deals and Delivery app and, let me tell you, it was super easy. It’s really efficient since all of the ingredients I need are already in the app. I easily planned my meals, and even this recipe, because of their inventory.
Don’t get me wrong, I also miss going to the grocery store but using the app saves me time and money. Here’s what I love about the app and the Vons for U™ Member program:
- Weekly personalized deals and digital coupons (This is my new favorite pastime.)
- Wide set of ingredients available
- Your own personal shopper with the shopping list builder
- I can use in-store, choose to pick-up, or have groceries delivered to my home
- A free monthly item
- A free birthday treat!
Coupons and Deals!
Just like most of you, I’m also a fan of couponing and deals, I mean who isn’t? It’s getting a bang for your buck! Luckily, I don’t have to miss out on that, too.
With Vons for U™ there’s always something new you can get your hands on and weekly personalized deals helps you save even more money. Honestly, I sometimes open the app just to look for deals and coupons. There are new perks coming as well like a free birthday treat and a free monthly item!
Wide Set of Ingredients
It’s easy to plan meals when you have all the ingredients available. That’s why I love browsing VONS® Deals and Delivery app because I get inspiration from their wide inventory of ingredients.
From fresh produce to cured meats, you’ll definitely find what you’re looking for. The best part about their inventory? It’s all organized! It’s like going through different sections of the store without leaving the couch.
Shopping List Builder
Now, you might have reservations about the quality of the ingredients, I do too. That is until I tried the app. They provide you with a shopping list builder so you can simply specify the products that you want. I wanted fresh sweet potatoes for this recipe and that’s exactly what I got! No dust!
The best part about using the VONS® Deals and Delivery app is that you don’t have to make multiple trips if you forgot something on your list. You can edit and review your shopping list before sending it out! And if the delivery service is not your thing you can also use it for in-store shopping to ensure that you get everything you need at the best price while accumulating rewards for the items you love.
What’s even sweeter is that I didn’t pay delivery fees on my first order! Who wouldn’t want free delivery? And speaking of delivery, you can expedite it if you’re in a rush…
Do you need your groceries right away? Not a problem. I used a rush delivery service to get my groceries in as little as two hours (available in select areas).
For an all-around mom like me, saving time is a huge deal. I got to spend time with my son, rearranged my pantry, exercised, and prepared my meal plan. I’d take that than spending time in LA traffic. It’s just so convenient!
Of course, this is just my own experience using the VONS® Deals and Delivery app and the Vons for U™ Member program. Download the app today and see how stress-free online shopping can be when you’re automatically enrolled in Vons for U™ – new Members can snag a welcome offer of $5 off your $25 or more purchase! To download the new VONS® Deals and Delivery app and feed your joy visit vons.com/foru for more info.
Recipe Tips and Tricks
- If you want to make muffins, divide the batter in the muffin wells and start checking to see if they’re done at around 20 minutes.
- You can make a healthy cake with this recipe by baking it in a Bundt pan and drizzling a cream cheese glaze over the top. The baking time may be about the same, but I would start checking it at around 30 minutes to see how close to done it is.
Serving and Storage Instructions
Sweet potato bread will last for a day at room temperature. If you want it to last longer, keep it in an airtight container in the fridge for up to a week. I do like to toast it to warm it up before having it with a cup of coffee.
And yes, you can freeze it. I wrap it very well in freezer wrap, and it lasts for up to six months.
So next time you’re at VONS®, stock up on sweet potatoes, make extra sweet potato bread, and you’ll be good to go.
My recipe is not gluten-free. However, you can easily make it that way by replacing the all-purpose flour with a gluten-free all-purpose flour mix.
Evidently, you’re not the only one that has seen this phenomenon. The powers that be have decided it’s not dangerous. I’ve seen it happen to pickled garlic, too. It seems to be a natural chemical reaction and gives no cause for concern
What to Eat with Sweet Potato Bread?
I couldn’t help myself. I had to make a chai latte to go with it while it was baking. Though I’m sure, it would have gone just as well with a cup of ginger tea. While butter is my go-to spread, this would be amazing with cream cheese frosting (the recipe is from my carrot cake recipe) or apple butter.
More Sweet Potato Recipes
- Sweet Potato Pie – This creamy, flavorful melt-in-your-mouth dessert is incredibly easy to make. And it’s an ideal opportunity to try out my homemade pie crust.
- Candied Sweet Potatoes – These absolutely delicious sweet potatoes are the perfect side dish. Think of that baked sweet potato loaded with butter, cinnamon, and brown sugar in a dish you can serve with a spoon.
- Sweet Potato Casserole – Another sweet potato recipe that can be a side dish or fill-in for dessert. Mashed up and topped with sweet Open Nature® pecans and wonderfully gooey marshmallows is one of my family’s favorites.
- Baked Sweet Potato Fries – Who needs fast-food French fries when you can make these in a heartbeat? And if you’re on a paleo diet or Whole30 program, they’re perfect.
How to Make Sweet Potato Bread
Sweet Potato Puree
- Prepare the sweet potatoes– Rinse, peel, and cut the sweet potatoes into chunks, then add to a medium saucepan. Water should cover the potatoes at least an inch. (Photo 1 & 2)
- Cook the sweet potatoes – Bring to a boil over high heat and then reduce the heat. Cook until tender, and potatoes can be easily pierced with a fork. (This should be about 12 minutes or more, depending on the size of the potatoes.)
- Drain water and simmer for about 1 minute or until water has evaporated. (Photo 3)
- Puree the sweet potatoes – Put the potatoes in a mixing bowl, mash them using a hand-held mixer, masher, or wooden spoon. Set aside. (Photo 4 & 5)
Mix the wet and dry ingredients
- Preheat the oven to 350℉/℃. Grease 4 mini loaf pans or one 9×5 loaf pan with baking spray; set aside.
- Combine wet ingredients – In a medium bowl, mix together, sweet potato puree, sour cream, brown and granulated sugar , eggs, molasses and vanilla until smooth; set aside. (Photo 6 & 7)
- Combine dry ingredients – In another medium bowl, blend together all the dry ingredients – flour, baking powder, baking soda, cinnamon, nutmeg, allspice, ginger, cloves, and salt. (Photo 8 and 9)
- Combine dry and wet ingredients – Gradually add wet ingredients to dry ingredients until thoroughly combined. (Photo 10)
- Pour in softened butter and continue stirring until the butter has been fully incorporated into the mixture. (Photo 11 & 12)
- Add cranberries – If adding dried fruit, stir in cranberries into the batter with as few strokes as possible. (Photo 13)
- Pour batter in loaf pans – Scrape down the sides and pour batter into the pan, and spread evenly. Top with pecans if desired. (Photo 14 & 15)
- Bake at 350℉/170℃ for 55- 60 minutes, or until a cake tester inserted into the center comes out clean. Let the sweet potato bread remain in the pans for about 10 minutes before removing it, then turn it out onto a wire rack to cool completely. (Photo 16)
Sweet Potato Bread
- 1 ¼ cups sweet potato puree, (1-pound sweet potatoes)
- ¼ cup sour cream, (8 oz) OPT
- 2 large eggs
- 1-2 tablespoons (20-40 g) molasses
- 2 teaspoons (8 g) vanilla extract
- 1 ¾ cups (219 g) all-purpose flour
- ½ cup (100 g) dark brown sugar, (32 oz) OPT
- ½ cup (100 g) granulated sugar
- 1 ½ teaspoons (6 g) baking powder
- ½ teaspoon (2 g) baking soda
- 2 teaspoons (5 g) cinnamon
- ½ – 1 teaspoon (1-2 g) nutmeg, (O Organics® Ground Nutmeg2.12 oz) in photo
- 1 teaspoon (2 g) ground allspice
- ½ – 1 teaspoon (1-2 g) ground ginger
- ¼ teaspoon (0.5 g) ground cloves
- 1 teaspoon (5 g) salt
- 4 ounces unsalted butter, softened (16 oz) OPT
- 1 cup dried cranberry, (O Organics® Organic Cranberries Dried – 4 oz) in photo
- Open Nature® pecans for topping, optional
How to Make Mashed Sweet Potatoes
- Rinse, peel, and cut the sweet potatoes into chunks, then add to a medium saucepan. Water should cover the potatoes at least an inch.
- Bring to a boil over high heat and then reduce the heat. Cook until tender, and potatoes can be easily pierced with a fork (This should be about 12 minutes or more, depending on the size of the potatoes.)
- Drain water and simmer for about 1 minute or until water has evaporated.
- Put the potatoes in a mixing bowl, mash them using a hand-held mixer, masher, or wooden spoon. Set aside.
Making the Batter
- Preheat the oven to 350℉/170℃. Grease 4 mini loaf pans or one 9×5 loaf pan with baking spray; set aside.
- In a medium bowl, mix together, sweet potato puree, sour cream, brown and granulated sugar , eggs, molasses and vanilla until smooth; set aside
- In another medium bowl, blend together all the dry ingredients – flour, baking powder, baking soda, cinnamon, nutmeg, allspice, ginger, cloves, and salt.
- Gradually add wet ingredients to dry ingredients until fully combined.
- Pour in softened butter and continue stirring until the butter has been fully incorporated into the mixture.
- If adding dried fruit, stir in cranberries into the batter with as few strokes as possible.
- Scrape down sides and pour batter into the pan, and spread evenly. Top with pecans if desired.
Bake the Sweet Potato Bread
- Pour the batter into the prepared pans and bake for 55-65 minutes, or until a cake tester inserted into the center comes out clean.
- Bake at 350℉/170℃ for 55- 60 minutes, or until a cake tester inserted into the center comes out clean.
- Let the sweet potato bread remain in the pans for about 10 minutes before removing it, then turn it out onto a wire rack to cool completely.
Tips & Notes:
- If you want to make muffins, divide the batter in the muffin wells and start checking to see if they’re done at around 20 minutes.
- You can make a cake with this recipe by baking it in a bundt pan and drizzling a cream cheese glaze over the top. The baking time may be about the same, but I would start checking it at around 30 minutes to see how close to done it is.
- This recipe makes a regular-sized loaf of bread or 4 mini sweet potato loaves of bread.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
This post is sponsored by VONS®.