Weekend Recipe: Sweet Potato Bread

I whipped up some sweet potato bread out of boredom last night that was super easy and crazy delicious. If you’ve never had it before, it’s a lot like pumpkin bread, but I found this to possibly be even better. I thought it would make a great weekend recipe – perfect for a snack or breakfast with an egg on top. I have some chai jelly I got at the food swap that is heavenly on top. Sweet potatoes are probably my favorite vegetable on this earth and we eat them like there’s no tomorrow. I buy huge bags of them so I always have them on hand.

Sweet Potato Bread

  • 1 1/2 cups white sugar
  • 1/2 cup melted butter
  • 2 eggs
  • 1 3/4 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/3 cup water
  • 1 heaping cup cooked and mashed sweet potatoes (a bit more than a cup, more like 1 1/4) * I left mine a little chunky so the bread would have some texture to it.
  • 1/2 cup chopped pecans or walnuts (optional, I didn’t use them) I suspect coconut would be good in this, maybe golden raisins.

* The original recipe called for white flour and 1 cup cooked sweet potatoes, but I used whole wheat so I upped the sweet potatoes a bit so it wouldn’t be too dry.

You can either boil the peeled, chopped sweet potatoes or roast them. Your choice. While I’m sure roasting them takes this to the next level as sweet potatoes get downright caramel-y when they’re roasted, I was impatient and boiled them and it still tastes like perfection.

  1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking soda, salt, cinnamon and nutmeg, set aside. In a separate bowl, combine sugar and butter; mix well. Add eggs and beat. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts.
  2. Pour batter into greased 9×5 inch loaf pan. Bake for about one hour.