Healthy Sweet Potato Bread
I’m not perfect. I know this, but then there’s the reminders that smack you in the face. When I talked about vegan stuffed sweet potatoes a few weeks ago, I suggested that you bake some extra sweet potatoes to make sweet potato bread…
Doing my due diligence, I linked you to one of my first ever 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…
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Sweet Potato Bread Recipe
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.
I replace the oil called for in cake box mixes with yogurt just about every time. I find, however, that 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.
Instead of cutting all of the oil in this recipe, I replace most of it and add just three tablespoons of oil. A few tablespoons is far better than ½ cup and more. I haven’t tried this with applesauce, but I would think the ratio would work out roughly the same.
Sweet Potato Recipes
Looking for more sweet potato recipes? I always am! These sweet potato appetizer cups are always a welcome treat! If you have puree to use, try this sweet potato hummus, these sweet potato toasts, and this vegan bean dip!
This roasted tomato salad (yes, with sweet potatoes) is a fun alternative to your normal side dish and a sweet potato breakfast bowl is great for breakfast and dinner!
If you have an abundance of sweet potatoes try these stuffed sweet potatoes or these savory sweet potato appetizer cups. And if you’re really into baking with yogurt, try this 3 ingredient yogurt cake! I mean…drooling!
Want more produce-focused baking recipes? Try spiced pear muffins, orange carrot breakfast muffins, and champagne grape scones! And for some colorful fun, these purple sweet potato recipes as well as ube recipes are a fun place to start!
SWEET POTATO BREAD
Ingredients
- 2 cups sweet potato flesh approx. 2 small sweet potatoes
- 1⅔ cups sugar
- ½ 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
- 1¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon ground ginger
- ¼ teaspoon cloves
- ¾ cup chopped pecans plus more
Instructions
- Preheat oven to 350°F.
- Spray 2-9" loaf pans with nonstick spray. 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 ¾" from the top. Sprinkle top with additional chopped pecans.
- Bake 45-50 minutes until center is no longer gooey and edges looked browned.
Notes
Nutrition
{Photos for the Recipe updated 01/2020 because this bread deserved much better photos than what I had before!}
