Recipe by Maybelle Miller
"This bread is a welcomed treat anytime. I especially love it with a good book and a cup of my favorite tea. Recipe can also be made in two 5x9-inch loaf pans."
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freshly ground cinnamon
freshly ground nutmeg
2 2/3 cups
cooked mashed sweet potatoes
I recently bought and prepared some sweet potatoes, wondering if I still hated them as much as my childhood memories told me I did. The roasted sweet potatoes I made with them were a vast improvement, but neither Hubs nor I were fond enough of them to eat them again. So what to do with the four or five baby sweet potatoes I had left? I chose this recipe, thinking I might as well embrace the sweetness of the sweet potatoes in something like this rather than fight with them in another savory vegetable side dish. And if it wasn't for having these leftover sweet potatoes I never would have experienced this simply excellent bread. Hubs would never have tolerated the coconut or the nuts, but since he wasn’t about to eat anything “Sweet Potato” anyway, I included them both. As I measured out the cooked, mashed sweet potatoes, I found myself about 1/3 c. short (1/2 recipe). Not a problem–I just grabbed a jar of strained baby food carrots and used them to make up the difference. I liked this –it’s moist, not as heavy as other breads of this type, not as sweet (and I liked that!) and is delicately spiced (and I liked that too). I also liked the flavor only butter can impart. Until I made this I probably would have thought it similar to pumpkin bread, but it’s really not. It’s lighter and brighter in color, almost like mango, and has a flavor all its own. Not sure I’ll buy sweet potatoes again, but as this recipe’s first reviewer I can tell you I couldn't have been more pleased.
While this was simple to put together and it baked up just fine, I thought the flavor was just "OK."
This is a great recipe! I didn't have any walnuts, or any other nut for that matter, but it still was good. This is so moist! I made a few smaller sized loaves, and they were done in about 50 minutes, so make sure you adjust the time if you decrease the size. I also added a handful of chocolate chips in one of the loaves - mmmmm, that was also really good if you like chocolate.
My mom loved it so much, she actually asked me to make 4 loaves. It that delicious
Switched out the walnuts for pecans, otherwise followed the recipe exactly. It's delicious - not overpowering one way or the other as far as taste goes. Not too sweet, not too cinnamon-y - very nice quick bread that uses up sweet potatoes when you've got extra.
I loved this! It turned out perfect! Not too sweet but very filling. I didn't add any nuts but I think it would taste great with them. Other than the 1/3 cup of baby carrots I added when I ran out of sweet potato, and the lack of nuts, I didn't change the recipe at all and it was very satisfying!
Very nice moist loaf. I substituted 1/2 the butter for coconut oil and enjoyed the enhanced coconut flavor; also substituted 1/2 c of white flour for flax flour. This is a keeper.
I love to bake pumpkin bread, but have never tried making sweet potato bread before. My first thought was, "YUM!" This bread has all the best flavors of autumn, and is incredibly moist and satisfying. Because I like to eat breads like this for breakfast, I tweaked the ingredients to make a more wholesome and nutritious bread. I used white whole wheat flour, replaced the 2 cups of white sugar with 1 cup of sucanat (natural dehydrated cane sugar), and replaced the butter with applesauce. Amazing!
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Potato and Coconut Bread
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 172
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