"A hearty bread with the warm taste of sweet potatoes and the tangy taste of orange juice. This is a great way to use your leftover baked sweet potatoes but canned are fine too." — Umm Asiyah
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3 1/2 cups
1 1/2 teaspoons
A good bread, moist and flavorful.
The bread was good, but not as good as my pumkin bread. I needed 5 sweet potatoes to get the 2 cups of mashed sweet potato. My potatoes were what I would have considered average. Be prepared to bake more than the 3 the recipe calls for.
I only used 2 cups of sugar - next time - and there will be a next time - will use even less - and it still came out delicious and moist! Also, only took an hour to bake.
I cut back on the sugar by a cup and substituted applesauce for the oil. I made into muffins, hoping to sneak some nutrition in my toddler. It worked! She loves them and I feel better knowing she's getting something somewhat nutritious.
I followed other reviews and limited the sugar to one and a half cups plus a little extra to sprinkle on the top before baking. I've found that dusting the top of quick breads with a little bit of sugar is an excellent substitute for copious amounts of sugar in the batter plus it give the bread a great, crusty top.
Like another reviewer, I substituted applesauce for all of the oil and it turned out great. I would recommend both greasing and flouring the pans, though.
Also, I would add about one teaspoon extra cinnamon.
My loaves cooked in one hour.
Used two cups sugar as previousy suggested. It's spicy and my little kids didn't care for it much but my husband thought I should quit my job and go into business making this. It is very moist and it gets better and better as the days pass if there's still any left.
This recipe was a huge hit with my family! I made it yesterday, and they're already begging me for more! Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Potato Bread II
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 111
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