Sweet Potato Bread I Recipe - Allrecipes.com
Sweet Potato Bread I Recipe

Sweet Potato Bread I

Recipe by  

"A Southern delight with a 'more-ish' taste. One bite and you want more! This bread freezes well."

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Ingredients Edit and Save

Original recipe makes 1 - 9 x 5 inch loaf Change Servings
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Directions

  1. Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts.
  2. Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour.
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Reviews More Reviews

Most Helpful Positive Review
Sep 28, 2006

Absolutely LOVED IT!!!! I doubled the recipe. Then added only 1 cup white sugar, 1 cup brown sugar. instead of oil I added 1 cup homemade apple sauce. Instead of water I added apple sauce. It turned out awesome.

 
Most Helpful Critical Review
Dec 15, 2009

I was not a fan at all.

 
Sep 07, 2007

I really love this bread I substituted 1 stick of butter for the oil and poured melted butter on top and sprinkled with cinnamon and sugar mixture the last ten minutes of cooking it was so good even my kids loved it. It was like pumpkin bread but milder. Thanks I'll be making these for gifts during Christmas!

 
Feb 11, 2006

Excellent! I made muffins instead of bread, and my kids loved them. I did use only 1 cup sugar, and they were plenty sweet enough. It's so hard to find a healthy, low fat muffin or bread that tastes good- this one's a winner!

 
May 10, 2005

This is delicious! The changes I made were to add 1/2 teaspoon of allspice along with the cinnamon and nutmeg and used 3/4 cup each of white and brown sugar instead of all white. I used apple juice instead of water for the liquid. This is a very sweet bread, so if you don't like that you might want to try a different recipe. It is moist, fragrantly spicy and a little less heavy than a similar recipe with pumpkin would be.

 
Mar 18, 2007

What a great recipe! Instead of using fresh sweet potatoes, I opted for using the canned yams (you know, the "Bruce's Canned Yams). I used a half of the large can and smashed it up. Also, instead of using water, I used the "juice" from the can for extra sweet potato flavor. This definitely cut back on the time aspect. I also decided to omit the nuts. I think I will try this with pumpkin too, or maybe 1/2 cup of sweet potato and 1/2 cup of pumpkin? Really moist and really scrumptious!

 
Apr 06, 2009

AMAZING bread - 10 stars. This is so incredibly moist and tender. It's a very wet, loose batter, but no worries, it cooks up wonderfully. After the first time of making it exactly as written (which is great), I've been substiting milk for the water, and using 50/50 white and brown sugar (I cut the sugar down to 1 1/4 cup too). The brown sugar adds more depth of flavor. I sometimes use a few tablespoons more of sweet potato than called for if there's a little extra in my bowl and it just adds more flavor to the bread (be sure to add a few more minutes bake time if you do this). I also eliminate the nutmeg since it's overpowers the bread. Cinnamon is enough spice. My two young kids inhaled this in a few hours - not knowing how good it was for them. For healthier bakers, you can subsitute applesauce for the oil, but you will need to add about an extra 5-8 min. of baking time. Since this batter is pretty wet, I like to stick to the oil instead of applesauce.

 
Sep 19, 2003

I made this with canned sweet potatoes, left the nuts out, and then baked it in a Pampered Chef Mini-Muffin Pan! I had to double the recipe because the kids kept coming! What a great way to sneak in a veggie!

 

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Nutrition

  • Calories
  • 303 kcal
  • 15%
  • Carbohydrates
  • 43.2 g
  • 14%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 13.5 g
  • 21%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 171 mg
  • 7%

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

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