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!
2cupssweet potato fleshapprox. 2 small sweet potatoes
1⅔cupssugar
½cupvegetable oil OR Greek yogurtI used nonfat yogurt
3tablespoonsoilomit if not using greek yogurt
2teaspoonsvanilla
4eggs
1cupwhole wheat flour
2cupsAll Purpose flour
2teaspoonsbaking soda
1¼teaspoonsalt
1teaspooncinnamon
½teaspoonbaking powder
¼teaspoonground ginger
¼teaspooncloves
¾cupchopped pecansplus 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
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