Reviewed: Oct. 13, 2009

This made enough batter for two 9x5 loaf pans. It baked nicely in 65 mins. I used the whole amount of sugar and we found it perfectly sweet, and it's well spiced for us too. Very moist, dense and all around really good. Thx.

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Cookies

Living In: Hamilton, Ontario, Canada

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Reviewed: Oct. 1, 2009

I usually try to make recipes exactly as written the first time, but I used only 1 1/2 C sugar for this one. Since I was modifying, I used applesauce in lieu of oil as well. It was perfect and I'm glad I didn't use the full amount of sugar, I could even see cutting back to 1C. I think it would be great with whole wheat flour as well and will try that next time. The blend of spices is just perfect an not too strong even for my young kids.

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ALIXOXO

Cooking Level: Beginning

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Reviewed: Sep. 29, 2009

I just made this and it is tasty. I love sweet potatoes and was excited to try something new with them. I took the advice of a couple of other people who reviewed this recipe and used apple sauce instead of oil, and cut the sugar from 3C to 2C. I sprinkled 1/2 C of this sugar on top as someone had suggested. It was plenty sweet. Next time I may cut the amount of nutmeg as I found it a bit strong. I made this recipe gluten free by substituting my own flour mix and it turned out great (some recipes don't turn out when you make them gluten free). Gluten Free Flour: 1C brown rice flour 1-1/4 C white rice flour 1/4C potato starch 2/3C tapioca starch 3/4C sweet rice flour 1/3C corn starch 2 tsp guar gum You can find these ingredients at bulk food or health food stores.

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Ellen

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Reviewed: Mar. 29, 2009

We don't like sweet potatoes, but had some and they must be used. This was fabulous. Everyone loved....very similar to pumpkin bread.

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mindy

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Reviewed: Mar. 11, 2009

First, I halved the recipe. Substitutions made include: 1 cup whole wheat and 3/4 cup all-purpose, 1/2 cup applesauce for the oil, 1 egg-beater cup instead of two eggs, and used 1/2 cup splenda/sugar baking mix instead of all the sugar. Also added dried cranberries and did not peel the sweet potatoes. It turned out wonderfully, at just one hour exactly. A little oatmeal and sugar sprinkled on top, beautiful!

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Mara

Cooking Level: Beginning

Home Town: Durham, North Carolina, USA

Living In: Stuttgart, Baden-Württemberg, Germany

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Reviewed: Dec. 10, 2008

my family LOVED these! I made mini-muffins (approx 70) about and a loaf. I used 2 cups of leftover sweet potatoes from Thanksgiving plus one cup canned pumpkin (also extra from the making of a pumpkin pie). Instead of all the spices, I used 2 tablespoons of Pampered Chef's Cinnamon Plus blend and they came out perfect!!!! We ate about a dozen muffins right out of the oven.

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Selena

Cooking Level: Intermediate

Home Town: Port Angeles, Washington, USA

Living In: Kennewick, Washington, USA

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Reviewed: Apr. 1, 2008

While this was good I was hoping for something a little less dense (too much like zucchini bread for me) any suggestions to make it more fluffy?

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MyVintageMommy

Cooking Level: Expert

Home Town: Niles, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jan. 26, 2008

The taste was good, but this was much too dry. Would recommend decreasing the baking time by about 5-10 minutes.

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Betty Crocker

Cooking Level: Intermediate

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Reviewed: 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.

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cookiedough99

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: San Francisco, California, USA

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Reviewed: Nov. 25, 2006

I made this for t-day breakfast and WOW! was it great! I did a few alterations (suggestions from some of the others). Used only 2 cups sugar, divided the flour into 1/2 ALL-PURPOSE and 1/2 WHOLE WHEAT, and microwaved the sweet potatoes. Made mini muffins, baked them for 12 minutes. The recipe made about 42 mini muffins. NO LEFTOVERS! Soooooooo good.

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SYDNICONNALLY

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2006

Wonderful taste and texture. My 9th grade son gobbled 2 of these in a matter of minutes after school. I halved the recipe and got 12 good-sized muffins, used less sugar as others suggested and substituted 3/4 C whole wheat flour for white. About 2 lbs of sweet potatoes (microwaved, not baked!) yeilded the 1+ cup mashed I needed for the halved recipe. Give these a try...I may add dried cranberries next time.

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jessej

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Reviewed: Dec. 7, 2005

good but needs more spice

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EMLE234

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Reviewed: Nov. 30, 2005

My potatoes were large so the baking time took longer and I ended up with three cups. It also took forever to get the lumps out of the batter. However, the bread was very moist and delicious.

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NickNack

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Reviewed: 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.

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BUNBUN303

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Reviewed: Sep. 14, 2005

Absolutely moist and delicious, and a great way to get my toddler to eat orange veggies!

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goodbread

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Reviewed: 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!

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home ed mama

Cooking Level: Intermediate

Home Town: Naches, Washington, USA

Living In: Mountain View, California, USA

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Reviewed: Nov. 29, 2004

I MADE THE BREAD FOR THANKSGIVING DINNER. IT WAS A HIT.

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MABELITA73

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Reviewed: Oct. 5, 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.

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NURSEARS

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Reviewed: Jun. 1, 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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JENLY

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Reviewed: Nov. 7, 2002

This recipe was a huge hit with my family! I made it yesterday, and they're already begging me for more! Thanks!

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MINDY

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