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Sliced Sweet Potato Bread
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Sweet Potato Bread

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.
Course Bread, Breakfast, Dessert/Snack, Side, Side Dish, Snack
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Servings 8
Calories 388kcal
Author Imma

Ingredients

Wet Ingredients

  • 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

Dry Ingredients

  • 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

Finishing Touches

  • 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

Instructions

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 9x5 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.

Finishing Touches

  • 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.

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.

Nutrition

Serving: 1slice | Calories: 388kcal | Carbohydrates: 60g | Protein: 6g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 405mg | Potassium: 415mg | Fiber: 3g | Sugar: 31g | Vitamin A: 8869IU | Vitamin C: 9mg | Calcium: 94mg | Iron: 2mg