Sweet Potato Bread II Recipe - Allrecipes.com
Sweet Potato Bread II Recipe
  • READY IN ABOUT hrs

Sweet Potato Bread II

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 - 9x5 inch loaves Change Servings
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  • PREP

    20 mins
  • COOK

    2 hrs
  • READY IN

    2 hrs 20 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Wash sweet potatoes, slice lengthwise and place on a lightly greased baking sheet. Bake in preheated oven until tender, about 30 minutes. Let cool, peel and mash.
  2. In a large mixing bowl, beat together sugar, eggs and oil. Stir in orange juice and 2 cups mashed sweet potatoes. In a separate bowl, mix together flour, salt, baking soda, cinnamon, nutmeg, allspice and cloves. Stir flour mixture into egg/sweet potato mixture until just combined. Fold in pecans if desired. Pour batter into prepared pans.
  3. Bake in preheated oven for 1 hour 25 minutes, or until golden brown and a toothpick inserted into center of a loaf comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Jan 28, 2003

A good bread, moist and flavorful.

 
Most Helpful Critical Review
Nov 22, 2005

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.

 

41 Ratings

Oct 05, 2004

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.

 
Oct 09, 2003

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.

 
Sep 23, 2007

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.

 
Oct 09, 2003

yummy

 
Jan 19, 2005

From my kids: "We really liked it. We have a friend who is allergic to dairy products, and this recipe is okay for her! Last time mom made banana bread, but this is even better! It was delicate, but sweet and taste like pumpkins, too! .... Mmmmmmmm! this was SO good! My mom made this and it was practically pumkin. She didn't use allspice because she did not have any. It was awfully good anyway!" Thanks!

 
Jun 19, 2003

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.

 

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Nutrition

  • Calories
  • 331 kcal
  • 17%
  • Carbohydrates
  • 52.1 g
  • 17%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 12.4 g
  • 19%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 326 mg
  • 13%

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

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