Sweet Potato Bread Recipe
I’m not perfect. I know this, but then there’s the reminders that smack you in the face. When I talked about stuffed sweet potatoes a few weeks ago, I suggested that you bake some extra sweet potatoes to make sweet potato bread. And I linked you to one of my first blog posts for the recipe. I was looking out for you and your tastebuds. The only problem was, there was no recipe in the post. When I first started the blog two years ago, I planned on it accompanying a side business of selling baked goods. And any good business person wouldn’t give away her recipe, right?!?! So I kept it a big huge secret. And then a few weeks later, when I got over withholding recipes, I quickly forgot my posts without recipes and went on my merry way. The good news is that I’m sharing the recipe for sweet potato bread today – with better pictures and a healthier version that won’t leave you lingering for more flavor. Instead, you’ll just be asking for a second (or third) piece of bread!
Old Fashioned Sweet Potato Bread
The recipe below has the option of adding yogurt in place of some of the oil (more below). If you want a truly old-fashion sweet potato bread recipe, then skip the yogurt and go straight for the oil. I personally think both ways are absolutely delicious!!
How to Use Yogurt in Place of Oil
There are a lot of ways to make recipes healthier. Substituting nonfat yogurt or applesauce for oil seems to be the most popular. I’ve had more experience with the former mostly because I always have it on hand. You know that I replace the oil called for in cake box mixes with yogurt just about every time, but I find that completely made from scratch recipes aren’t as foolproof. The problem with using yogurt (and I use nonfat) is that the baked goods are more dense and don’t have the soft almost-crumbly nature. So instead of cutting all of the oil in this recipe, I replace most of it and add just three tablespoons – far better than 1/2 cup and more. I haven’t tried this with applesauce, but I would think the ratio would work out roughly the same.
OLD-FASHIONED SWEET POTATO BREAD W. PECANS
Move aside pumpkin bread, sweet potato bread needs it's time in the spotlight. Like pumpkin, sweet potatoes are easily sweet and savory at the same time. In this delectable bread, they're perfectly perfect. Made with greek yogurt, this recipe is lighter in fat than most bread recipes and full of tons of flavor!
- 2 cups sweet potato flesh approx. 2 small sweet potatoes
- 1 2/3 cups sugar
- 1/2 cup vegetable oil OR Greek yogurt I used nonfat yogurt
- 3 tablespoons oil omit if not using greek yogurt
- 2 teaspoons vanilla
- 4 eggs
- 1 cup whole wheat flour
- 2 cups All Purpose flour
- 2 teaspoons baking soda
- 1 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cloves
- 1/2 teaspoon baking powder
- 3/4 cup chopped pecans plus more
- Preheat oven to 350 degrees.
- Spray a 9-inch loaf pan. Combine all wet ingredients (sweet potato down to the eggs). Add in remaining ingredients except nuts. Mix until well combined. Add nuts. Pour batter into loaf pan until about 3/4" from the top. Sprinkle top with additional chopped pecans.
- Bake 60-75 minutes until center is no longer gooey and edges looked browned.
- If you have remaining batter, bake in mini loaf pan (35-40 minutes) or cupcake tins (18-22 minutes).
Make this recipe? I'd love to see how it turned out. Tag me @LMinthekitchen on Instagram and use #LMrecipes, so I can see your creation! xo