| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 10 min |
| Inactive: | 30 min |
| Cook: | 50 min |
| Yield: | 2 loaves |
Ingredients
- 2 1/3 cups sugar
- 2/3 cups water
- 2/3 cup oil
- 4 eggs
- 2 cups mashed sweet potatoes
- 3 1/3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1 cup coarsely chopped pecans
Instructions
- Preheat oven to 350 degrees F.
- Combine sugar, water, oil, eggs, and sweet potatoes and mix thoroughly. Add dry ingredients and mix to combine. Add pecans and mix well. Divide between 2 greased loaf pans and bake for 50 minutes. Cool in pan to room temperature.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 325 |
| Total Fat | 14 g |
| Saturated Fat | 1 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 2 g |
| Sugar | 27 g |
| Protein | 4 g |
| Cholesterol | 36 mg |
| Sodium | 226 mg |
Reviews
I tried it about a year ago, and I can’t get enough of it! My family and friends love it!!!
I have been baking this bread ever since I saw it made on Sara’s it has become a fall tradition and is the most request sweet bread by family and friends. I roast the sweet potatoes and adjust the sugar depending on the sweetness I have used as little as 1 1/2 cups without impacting the recipe. I miss Sara on the Food Network but I’m glad I can still find her recipes here
Absolutely delicious! I will be making this again.
Made this for a full moon celebration and my friend’s kids devoured it. It is more cake like than I expected but my friends and myself absolutely loved it.
Going to make it again.
This is a good basic recipe for sweet potato bread – I made a half recipe to use up some leftover sweet potato. I cut the sugar to from 1 c. to 1/2 c. and added 1/2 c. Splenda. For the flour, I used 1 c. whole wheat, 1/3 c. oat bran and 1/3 c. rice flour.
I substituted have of the flour with whole wheat flour. It wasn’t until I took the bread out and looked at the recipe again that I realized I forgot to put the oil in. However, it’s still really really good! I can imagine that some of the variations that others have posted are also great versions! This recipe is great, and a great basis for the variations!
Excellent just the way it is. had liftover yams from Thanksgiving.
This was good bread after making some adjustments. Like “overboard1” below, I used half brown sugar and half raw sugar. I changed up the spices to include 2 heaping teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves. I also added 1/2 teaspoon maple extract and 1/4 teaspoon orange extract. When using sweet potatoes for pies or bread, lemon and orange extracts really help to bring out their flavor. I think golden raisins would be a good addition as well. One issue that I experienced is that I had to bake the loaves for around 1.5 hours. After the 50 minutes, the top of the loaves were still wet batter.
I wasn’t super impressed with this recipe. While the bread turned out nicely, the taste was just ho hum. I am a huge fan of quick breads, but I will not be making this one again. The idea of it sounded great, just the result wasn’t so much.
This was just delicious. I used sweet potatoes I had frozen from my garden and it really turned out well. I had so many cpmpliments on this bread.