Description
This sweet potato bread is moist, flavorful, and packed with the natural sweetness of sweet potatoes. Perfect for breakfast or as a snack, this recipe is simple, healthy, and absolutely delicious!
Ingredients
Scale
- Wet Ingredients:
- 1½ cups baked sweet potato puree (about 2 medium sweet potatoes)
- 1 cup canola or vegetable oil
- 3 large eggs
- ¼ cup sour cream or full-fat Greek yogurt
- ½ cup olive oil
- 2 tablespoons maple syrup
- Dry Ingredients:
- 1¾ cups all-purpose flour
- 1 cup light brown sugar
- ¾ teaspoon ground cinnamon
- ¼ teaspoon each: ground nutmeg, cardamom, allspice, and ginger
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- Optional Add-Ins:
- ½ cup chopped pecans
- For Topping:
- 1 tablespoon Turbinado sugar
Instructions
- Prepare the Sweet Potatoes:
- Preheat the oven to 425°F (218°C). Bake sweet potatoes for 40–50 minutes until tender. Cool, peel, and mash.
- Mix Wet Ingredients:
- In a large bowl, combine mashed sweet potato, brown sugar, oil, eggs, sour cream, olive oil, and maple syrup. Stir until smooth.
- Combine Dry Ingredients:
- In a separate bowl, whisk together flour, cinnamon, nutmeg, cardamom, allspice, ginger, baking powder, baking soda, and salt.
- Combine Wet and Dry:
- Gradually mix the dry ingredients into the wet mixture until just combined. Fold in chopped pecans, if using.
- Bake:
- Pour batter into a greased 9×5-inch loaf pan. Sprinkle the top with Turbinado sugar. Bake at 350°F (175°C) for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool:
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Breads
- Cuisine: American
Keywords: Sweet Potato Bread