Reviewed: Jan. 18, 2012

So good!!! I added oats & used splenda for baking sugar!

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Reviewer:

HollyEverhart

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Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Edgewood, Maryland, USA

Reviewed: Dec. 19, 2011

OMG this is awsome! Only thing I changed (because of being diabetic) I used UNBLEACHED all pourpose flour, and instead of white sugar, I used Xylitol plus 1 Tbls extra milk (xylitol has a tendency to absorb liquids in recipes(being new to the diabetic and Xylitol thing, i'm still playing with it, this time was PERFECT)THANK YOU!

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Reviewer:

WDW3264

Cooking Level: Expert

Living In: Port Deposit, Maryland, USA

Reviewed: Nov. 7, 2011

Very good but made some changes. 3/4 c ap fl, 1/4 c whole wheat pastry flour, 1/8 c ground flax seeds, 3/8 c oatmeal flakes, substituted apple sauce for 1/2 of the oil and I replaced the raisins with either dried cranberries or chocolate chips. I also used 1/2 c brown sugar and 1/8- 1/4 cup of white.

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Reviewer:

rikjog

Reviewed: Oct. 19, 2011

I make these all the time. they are great in muffins (small Or Large). Great for breakfast.

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Reviewer:

sbwms221

Cooking Level: Intermediate

Reviewed: Sep. 24, 2011

Mmmm, this is good. I love sweet potatoes and usually substitute them in any recipe calling for pumpkin. Because I made a last-minute decision to make this last night, I used a can of organic sweet potato puree (it was a little over a cup, so I just omitted the milk and used the extra potato). My changes...used half white and half brown sugar, whole-grain spelt flour for the AP flour and used pecan meal for 1/2 cup of the flour (just didn't feel like chopping pecans last night), 1/4 cup oil and 1/4 cup melted butter, and added a couple teaspoons vanilla. I also added some allspice for part of the cinnamon. The house smelled great while it was cooking. I had a piece after it cooled last night and it was pretty good. But this morning, it is great! If you can keep yourself away from it to leave it overnight, you will be rewarded. I'll be making this one again soon!

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Reviewer:

wisweetp

Cooking Level: Expert

Home Town: Smithville, Mississippi, USA

Living In: Waukesha, Wisconsin, USA

Reviewed: Aug. 22, 2011

Great and easy recipe. Along with tasting great, it made the house smell great too. Like others before me I made some changes. I used applesauce instead of oil (because I had none), I also boiled the sweet potatos instead of baking them (to save time).

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Reviewer:

dbarbos1

Reviewed: Apr. 6, 2011

This bread is delicious! My only complaint would be that the baking time was longer than the directions said- but that could just be my oven...anyway, I'll definitely be making this again :)

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Reviewer:

Sable Venus

Reviewed: Mar. 20, 2011

This was awesome. Light, wonderful taste, and wonderful texture thanks to the sweet potatoes and pecans. I skipped the raisins, substituted half the white sugar with brown sugar, and made 12 generous muffins from the recipe sized for 18 servings. Delicious and much better alternative to cornbread. We ate it with pulled pork and salad.

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Reviewer:

joanna

Reviewed: Mar. 5, 2011

Delicious. I made some modifications as suggested by other reviewers (half wholemeal flour and half regular flour, half white sugar and half brown sugar, baked sweet potato, cranberries and walnuts instead of raisins and pecans). Next time I would reduce the sugar by half as it was too sweet for my taste.

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Reviewer:

edwina

Reviewed: Feb. 27, 2011

I substituted dried cranberries for raisins and baked in muffin tins for 35 minutes, but otherwise followed the recipe. Excellent flavor, not too sweet, moist and delicious.

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