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 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…

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!!

Sweet Potato Bread Recipe

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.

If you have an abundance of sweet potatoes try these quinoa stuffed sweet potatoes or these savory sweet potato appetizer with phyllo dough.. And if you’re really into baking with yogurt, try this no bake greek yogurt cheesecake! I mean…drooling!

Sweet Potato Bread Recipe

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 mashed sweet potato toasts, and this vegan bean dip!

This roasted potato salad (yes, with sweet potatoes) is a fun alternative to your normal rigmarole and these quinoa-stuffed sweet potatoes are a great, healthy dinner!


Delicious recipes to enjoy FALL & WINTER produce to its fullest. Simple and delicious recipes made from scratch for your family and your guests THROUGHOUT THE COOLER MONTHS!


Want more produce-focused baking recipes? Try spiced pear muffins, orange carrot breakfast muffins, and champagne grape scones!

Sweet Potato Bread Recipe
Print Recipe
5 from 5 votes


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!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Breakfast
Cuisine: American
Keyword: baking, bread, vegetables
Servings: 12
Calories: 440kcal
Author: Luci Petlack


  • 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
  • teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powder
  • ¼ teaspoon ground ginger
  • ¼ teaspoon cloves
  • ¾ cup chopped pecans plus more


  • 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.


Make this recipe? I’d love to see how it turned out…
PINTEREST: Upload a photo and your review to this Pin!
INSTAGRAM:  Tag me @lucismorsels and use #LMrecipes


Calories: 440kcal | Carbohydrates: 62g | Protein: 7g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 481mg | Potassium: 306mg | Fiber: 4g | Sugar: 31g | Vitamin A: 9052IU | Vitamin C: 9mg | Calcium: 53mg | Iron: 2mg

{Photos for the Recipe updated 01/2020 because this bread deserved much better photos than what I had before!}

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating