Reviewed: May 20, 2012

This is a great bread! Great flavor and texture. The only thing is that I've made it twice and it has only been enough for one loaf. Anyone else had this happen? I followed the recipe without making any adjustments...?

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Reviewer:

Easycooking

Home Town: Weston, Florida, USA

Reviewed: Feb. 29, 2012

The sweet potatoes must be fresh & in season because it didn't taste very sweet potato like to me! It was good, just not the best.

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Reviewer:

ChefKatie

Reviewed: Feb. 4, 2012

I used about 1.5 cup of mashed sweet potatoes. Added 1/8 tsp. clove and only used 1 tsp. grated orange peel. You could definitely taste the flavor without using 2 tsp. of it. Very easy to make and we love it.

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Reviewer:

ChenFung

Cooking Level: Intermediate

Home Town: Jakarta, Jakarta Raya, Indonesia

Reviewed: Jan. 3, 2012

Yummy! I did make some changes though. 1/4 C O.J. instead of zest (didn't have any). Heavy on the sweet potato, oil, and applesauce. And reduced white sugar by 1/2 C. Also required little over an hour of bake time.

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Twiggy

Cooking Level: Intermediate

Reviewed: Dec. 7, 2011

very good, but a little dry. will go a little heavy on the applesauce and spice and a little light on the flour and sugar next time. cook time is a little long. it's a keeper though. going in the recipe binder! (I think if you use fresh sweet potato, your outcome will be dictated by the sweetness and moistness of your mashed tater, so adjust for personal pref!)

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Reviewer:

erinj

Reviewed: Nov. 30, 2011

I love this bread! I had overbought on canned sweet potatoes for thanksgiving and had just enough to make this loaf. I was concerned because the dough seemed dry to me, but the bread turned out soft and moist and has a great sweet-but-not-too-sweet flavor. I subbed Splenda brown sugar for regular and next time I'd love to try whole wheat flour with it. There will definitely be many next times on this one!

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Reviewer:

gobethgo

Cooking Level: Intermediate

Reviewed: Nov. 27, 2011

This turned out fantastic. I did make a few changes including using orange juice as recommended by another review because I didn't have any orange zest on hand. I also used leftover sweet potato casserole that had a base of sweet potatoes, bananas and honey, so I cut the sugar by half and it was perfect...not to sweet, not too bland. I'll definitely make this again and follow the recipe to see the difference, but my guess is that it will be just as tasty.

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Reviewer:

ROBSGAL1

Reviewed: Nov. 18, 2011

These are so good. But instead of the grated orange peel I used the 1/2 cup of orange juice that one of the other posters mentioned.

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Reviewer:

toolike

Reviewed: Nov. 15, 2011

My whole family loved this recipe. I didn't want to tell the kids what it was because I thought they would automatically say they hate it, but it was a huge success!

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Reviewer:

RCANDLAND

Cooking Level: Intermediate

Home Town: Yuba City, California, USA

Living In: Gainesville, Virginia, USA

Reviewed: Oct. 30, 2011

I didn't have orange juice or zest, so I didn't add it. Also, I halved the recipe, used a 2:1 ratio of white whole wheat flour to AP white flour, and made muffins. (Baking took 20-25 minutes.) The muffins came out moist and tasty, but next time I'll reduce the sugar by a lot. These were way too sweet for me. Otherwise, a good staple recipe.

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