Sweet Potato Bread II

Sweet Potato Bread II

35

"A hearty bread with the warm taste of sweet potatoes and the tangy taste of orange juice. This is a great way to use your leftover baked sweet potatoes but canned are fine too."

Ingredients

2 h 20 m servings 331 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 52.1g
  • 17%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 326 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Wash sweet potatoes, slice lengthwise and place on a lightly greased baking sheet. Bake in preheated oven until tender, about 30 minutes. Let cool, peel and mash.
  2. In a large mixing bowl, beat together sugar, eggs and oil. Stir in orange juice and 2 cups mashed sweet potatoes. In a separate bowl, mix together flour, salt, baking soda, cinnamon, nutmeg, allspice and cloves. Stir flour mixture into egg/sweet potato mixture until just combined. Fold in pecans if desired. Pour batter into prepared pans.
  3. Bake in preheated oven for 1 hour 25 minutes, or until golden brown and a toothpick inserted into center of a loaf comes out clean.
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Reviews

35
  1. 41 Ratings

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A good bread, moist and flavorful.

I cut back on the sugar by a cup and substituted applesauce for the oil. I made into muffins, hoping to sneak some nutrition in my toddler. It worked! She loves them and I feel better knowing ...

I only used 2 cups of sugar - next time - and there will be a next time - will use even less - and it still came out delicious and moist! Also, only took an hour to bake.