Pecan Sweet Potato Bread3 Reviews
- Prep: 20 min
- Cook: 1 hr
- Ready In: 3 hr 25 min
“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.” - by JENSGEMS
Original recipe yields 2 9x5-inch loaves
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
- 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.
- 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.
- 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.
Amount Per Serving (16 total)
- 411 cal
- 22.4 g
- 49.2 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"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 results,..." See more make a day ahead."
"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 white..." See more sugar."
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