Sweet Potato Bread

Sweet Potato Bread is traditional Southern comfort food, but it’s often overlooked. Not only do sweet potatoes make excellent quick bread, but they’re also a pretty healthy choice. Whether you make them fresh or use leftovers from a holiday dinner, sweet potatoes make rich, moist bread.

Course Bread, Breakfast, Dessert/Snack, Side, Side Dish, Snack

Cuisine American

Prep Time 30

Cook Time 1

Servings

Calories 388kcal

Author Imma

Ingredients

Wet Ingredients

1¼ cups sweet potato puree (1-pound sweet potatoes)
¼ cup sour cream,
2 large eggs
1-2 tablespoons (20-40g) molasses
2 teaspoons (8g) vanilla extract

Dry Ingredients

1¾ cups (219g) all-purpose flour
½ cup (100g) dark brown sugar,
½ cup (100g) granulated sugar
1½ teaspoons (6g) baking powder
½ teaspoon (2g) baking soda
2 teaspoons (5g) cinnamon
½-1 teaspoon (1-2g) nutmeg, O Organics® Ground Nutmeg (2.12 oz) in photo
1 teaspoon (2g) ground allspice
½-1 teaspoon (1-2g) ground ginger
¼ teaspoon (0.5g) ground cloves
1 teaspoon (5g) salt

Finishing Touches

4 ounces unsalted butter,
1 cup dried cranberry, O Organics® Organic Cranberries Dried (4 oz) in photo
Open Nature® pecans for topping, optional

Instructions

How to Make Mashed Sweet Potatoes

Rinse, peel, and cut the sweet potatoes into chunks, then add to a medium saucepan. Water should cover the potatoes at least an inch.
Bring to a boil over high heat and then reduce the heat. Cook until tender, and potatoes can be easily pierced with a fork (This should be about 12 minutes or more, depending on the size of the potatoes.)
Drain water and simmer for about 1 minute or until water has evaporated.
Put the potatoes in a mixing bowl, mash them using a hand-held mixer, masher, or wooden spoon. Set aside.

Making the Batter

Preheat the oven to 350℉/170℃. Grease 4 mini loaf pans or one 9x5 loaf pan with baking spray; set aside.
In a medium bowl, mix together, sweet potato puree, sour cream, brown and granulated sugar , eggs, molasses and vanilla until smooth; set aside
In another medium bowl, blend together all the dry ingredients - flour, baking powder, baking soda, cinnamon, nutmeg, allspice, ginger, cloves, and salt.
Gradually add wet ingredients to dry ingredients until fully combined.

Finishing Touches

Pour in softened butter and continue stirring until the butter has been fully incorporated into the mixture.
If adding dried fruit, stir in cranberries into the batter with as few strokes as possible.
Scrape down sides and pour batter into the pan, and spread evenly. Top with pecans if desired.

Bake the Sweet Potato Bread

Pour the batter into the prepared pans and bake for 55-65 minutes, or until a cake tester inserted into the center comes out clean.
Bake at 350℉/170℃ for 55- 60 minutes, or until a cake tester inserted into the center comes out clean.
Let the sweet potato bread remain in the pans for about 10 minutes before removing it, then turn it out onto a wire rack to cool completely.

Notes

If you want to make muffins, divide the batter in the muffin wells and start checking to see if they're done at around 20 minutes.
You can make a cake with this recipe by baking it in a bundt pan and drizzling a cream cheese glaze over the top. The baking time may be about the same, but I would start checking it at around 30 minutes to see how close to done it is.
This recipe makes a regular-sized loaf of bread or 4 mini sweet potato loaves of bread.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition