5 from 2 votes
Southern Sweet Potato Bread
This old-fashioned sweet potato bread is a Southern classic! Best of all, the easy loaf comes together with just one bowl and a whisk!
Prep Time
10 mins
Cook Time
1 hr 5 mins
Additional Time
1 hr
Total Time
2 hrs 15 mins
Servings:
1
loaf (about 10-12 slices)
Calories:
197 kcal
Course:
Side Dish, Breakfast, Bread
Cuisine:
American
Ingredients
- 1 ½ cups sugar
- ½ cup vegetable oil
- 2 large egg
- 1 cup sweet potatoes cooked, mashed
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 ¾ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon cloves ground
- nuts such as walnuts or pecans, optional, chopped
Instructions
- Preheat oven to 350°F. Grease and flour an 8 x 4-inch or 9 x 5-inch loaf pan. Set aside.
- In a large mixing bowl, whisk together sugar, oil, and eggs. Add mashed sweet potatoes and vanilla extract; whisk to combine. Sprinkle baking soda and salt over top; stir until well blended.
- Stir in flour, cinnamon, nutmeg, and cloves; be careful not to over-mix.
- Fold in the nuts, if using.
- Transfer batter to the prepared pan. Bake for 45-55 minutes for dark or nonstick pans or up to 60-70 minutes for glass, ceramic, or light pans. The bread is done when a toothpick inserted in the center comes out clean. Tent the loaf with foil during the final 15-20 minutes of baking if the top starts to get too dark.
- Remove the bread from the pan and cool on a wire rack before slicing and serving.
Cup of Yum
Notes
- Use roasted, mashed sweet potatoes for the best flavor and texture. The roasted potatoes aren't too wet, so they don't make the bread too dense or gummy.
- For a shortcut, use canned sweet potato puree (no peeling, roasting, or mashing necessary).
- To roast your own potatoes at home, preheat the oven to 425°F. Line a rimmed baking sheet with foil. Poke holes all over the outside of two medium sweet potatoes. Place on the foil-lined baking sheet and roast until tender, about 45-60 minutes. Cut a slit in the top of each potato to release steam. When cool enough to handle, scoop out the flesh and mash until smooth. Measure out 1 cup for this recipe, and use as instructed.
- Do not over-mix the batter. It should come together so that everything is combined, but then stop stirring! Mixing too much will result in a dry, dense loaf.
- The total baking time will vary depending on the type of loaf pan that you use. A dark metal, nonstick pan cooks the bread faster, so it will likely be done within 45-55 minutes. By contrast, a lighter metal pan, a glass pan, or a ceramic pan can easily require up to 70 minutes of baking in a 350°F oven. You can tell that your loaf is cooked through when you insert a toothpick or long stick deep into the center of the loaf and it comes out clean.
Nutrition Information
Serving
1slice (1/12 of the loaf)
Calories
197kcal
(10%)
Carbohydrates
44g
(15%)
Protein
3g
(6%)
Fat
1g
(2%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
0.3g
(2%)
Trans Fat
0.003g
(0%)
Cholesterol
31mg
(10%)
Sodium
258mg
(11%)
Potassium
144mg
(3%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
4530IU
(91%)
Vitamin C
5mg
(6%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1 loaf (about 10-12 slices)
Amount Per Serving
Calories 197
% Daily Value*
| Serving | 1slice (1/12 of the loaf) | |
| Calories | 197kcal | 10% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 31mg | 10% |
| Sodium | 258mg | 11% |
| Potassium | 144mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 4530IU | 91% |
| Vitamin C | 5mg | 6% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.