Sweet Potato Bread II

Sweet Potato Bread II


"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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2 h 20 m servings 331 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 52.1g
  • 17%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 326 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  1. 41 Ratings

Most helpful positive review

A good bread, moist and flavorful.

Most helpful critical review

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 ...

A good bread, moist and flavorful.

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 ...

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 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 ...

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,...

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...

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

I made this last Thanksgiving and it was AWESOME!! I made mini-muffins instead of a loaf for our buffet table, and they were all gone by the end of the day. The kids couldn't keep their hands o...