Go Back
Homemade sweet potato bread topped with fluffy marshmallow meringue

Sweet Potato Bread

A warm and flavorful sweet potato bread that captures the essence of comfort food, perfect for breakfast, snacks, or as a side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Bread
  • 2 medium-sized sweet potatoes (about 1 pound total) Choose sweet potatoes that are firm and smooth.
  • 2 cups all-purpose flour Can be substituted with gluten-free flour blend.
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon Adds warmth and flavor.
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg Enhances the overall flavor.
  • 1/2 cup granulated sugar Can be replaced with honey or maple syrup.
  • 1/4 cup brown sugar
  • 2 large eggs Provide moisture and binding.
  • 1/2 cup vegetable oil Can substitute with melted coconut oil.
  • 1 teaspoon vanilla extract Adds a sweet aroma.
Optional Mix-Ins
  • 1/2 cup chopped walnuts or pecans For added crunch and flavor.
  • 1/2 cup raisins or cranberries For added sweetness.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Poke a few holes in the sweet potatoes with a fork and bake for about 45-60 minutes until fork-tender.
  2. Once done, let them cool, peel the skins, and mash until you have about 1 cup of mashed sweet potatoes.
Mixing Ingredients
  1. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
  2. In a large bowl, beat the granulated sugar, brown sugar, and eggs together until light and fluffy. Gradually add the oil and vanilla, followed by the mashed sweet potatoes. Mix until well combined.
  3. Slowly fold the dry mixture into the wet ingredients, stirring gently just until combined. If desired, fold in nuts or dried fruits.
Baking the Bread
  1. Pour the batter into a greased or lined 9x5-inch loaf pan. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy.

Notes

Wrap the bread tightly in plastic wrap and store at room temperature for up to 3 days or in the refrigerator for up to a week. It also freezes well; wrap it in foil and store in an airtight container.