READY IN 3+ hrs

Pecan Sweet Potato Bread

Read Reviews (3)

"Moist delicious way to use up excess sweet potatoes or yams after the holidays. This is so delicious that it disappeared within minutes. Wrap in aluminum foil to keep the moisture in. Ideally, refrigerate the loaves for 2 hours or more before serving; or can be frozen and served later. Just remove from freezer and allow to thaw while still covered at room temperature for about 4 hours before serving." — JENSGEMS

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
Beat butter, white sugar, and brown sugar together in a bowl until smooth. Stir in sweet potatoes, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and cloves until well blended.
Place all the baking mix in a large bowl; stir sweet potato mixture into baking mix until batter is just blended. Fold in pecans. Divide the batter evenly between the two loaf pans.
Bake in the preheated oven until a knife inserted in the center of the loaves comes out clean, 60 to 70 minutes. Cool loaves in the pans for at least 5 minutes before removing to cool completely on a wire rack, at least 2 hours.

Kitchen-Friendly View

PREP 20 mins
COOK 1 hr
READY IN 3 hrs 25 mins

Footnotes

Cook's Note:
Leftover yams or sweet potatoes can be mashed and used. If you don't have any leftovers, then individually wrap in foil 2 or 3 large sweet potatoes or yams. Place in a baking dish and bake on 400 degrees F (200 degrees C) until tender. Cool and peel. Mash with a potato masher. Canned yams can be substituted for fresh sweet potatoes or yams.

Reviews More Reviews

Nov 25, 2012

This was a delicious, moist bread that made excellent use of left-over sweet potatoes. Allow the bread to sit for some time to allow the spice flavors to meld for ultimate flavor. For best results, make a day ahead.

—Deb C

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Jan 28, 2013

This is delicious, however, I would like to see if I can get away with less sugar. Next time I make this I plan to keep the 2/3 C brown sugar and the sweetened condensed milk, but omit the 2/3 C white sugar.

—PlaceOfYes

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4 Ratings

Nov 24, 2012

What is 'leftover" sweet potatoes? LOL..I love sweet potatoes, so does the family...we never have extra...but I can always mash some and make bread! Gonna try for our late Thanksgiving dinner tomorrow

—Sandra

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Nutrition

Calories
411 kcal
21%

Carbohydrates
49.2 g
16%

Cholesterol
92 mg
31%

Fat
22.4 g
34%

Fiber
1.6 g
7%

Protein
6.1 g
12%

Sodium
358 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pecan Sweet Potato Bread

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 411
Calories from Fat: 201

% Daily Value *
Total Fat 22.4g 34 %
Saturated Fat 10.2g 51 %
Cholesterol 92mg 31 %
Sodium 358mg 14 %
Potassium 241mg 7 %
Total Carbohydrates 49.2g 16 %
Dietary Fiber 1.6g 7 %
Protein 6.1g 12 %
Sugars 33g
Vitamin A 65 %
Vitamin C 4 %
Calcium 16 %
Iron 15 %
** Thiamin 9 %
Niacin 17 %
** Vitamin B6 8 %
** Magnesium 9 %
** Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.