Pecan Sweet Potato Bread

Pecan Sweet Potato Bread


"Moist delicious way to use up excess sweet potatoes or yams after the holidays. This is so delicious that it disappeared within minutes. Wrap in aluminum foil to keep the moisture in. Ideally, refrigerate the loaves for 2 hours or more before serving; or can be frozen and served later. Just remove from freezer and allow to thaw while still covered at room temperature for about 4 hours before serving."


3 h 25 m servings 411 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 411 kcal
  • 21%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 49.2g
  • 16%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 358 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
  2. Beat butter, white sugar, and brown sugar together in a bowl until smooth. Stir in sweet potatoes, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and cloves until well blended.
  3. Place all the baking mix in a large bowl; stir sweet potato mixture into baking mix until batter is just blended. Fold in pecans. Divide the batter evenly between the two loaf pans.
  4. Bake in the preheated oven until a knife inserted in the center of the loaves comes out clean, 60 to 70 minutes. Cool loaves in the pans for at least 5 minutes before removing to cool completely on a wire rack, at least 2 hours.


  • Cook's Note:
  • Leftover yams or sweet potatoes can be mashed and used. If you don't have any leftovers, then individually wrap in foil 2 or 3 large sweet potatoes or yams. Place in a baking dish and bake on 400 degrees F (200 degrees C) until tender. Cool and peel. Mash with a potato masher. Canned yams can be substituted for fresh sweet potatoes or yams.
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  1. 7 Ratings


What is 'leftover" sweet potatoes? LOL..I love sweet potatoes, so does the family...we never have extra...but I can always mash some and make bread! Gonna try for our late Thanksgiving dinner ...

This was a delicious, moist bread that made excellent use of left-over sweet potatoes. Allow the bread to sit for some time to allow the spice flavors to meld for ultimate flavor. For best re...

This is delicious, however, I would like to see if I can get away with less sugar. Next time I make this I plan to keep the 2/3 C brown sugar and the sweetened condensed milk, but omit the 2/3 C...

I had so much sweet potatoes leftover. Since we use so much butter in our sweet potatoes I used about 1/2-3/4 cup butter. Didn't have sweet condensed milk so I made my own! Thanks to the intern...

this is a good recipe but I had to make some changes. I added 1 cup of pecans and 1 cup of coconut and 3 cups of flour.

Had to make this into muffins to keep the portions under control. Hubby would have eaten an entire loaf by himself. And he swears to hate sweet potatoes!