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sweet potato pecan bread

Daelith avatar
Recipe by
M. Bryan
@Daelith
West, TN

I prefer to use 1/4 or less teaspoon of nutmeg just for my personal taste since this spice can be a bit strong. Sweet potatoes can be cooked a day or so ahead and stored in refrigerator. I use small potatoes and cook them in a pressure cooker (skins on). I find it faster than baking or peeling & boiling. Plus retains flavor better than if boiled. This is a fall favorite at our house and will make your house smell so good while baking.

yield 10 - 12
cook time 1 Hr 10 Min
method Bake

Ingredients For sweet potato pecan bread

  • 1 1/2 c
    sifted all-purpose flour
  • 2 tsp
    baking powder
  • 1/4 tsp
    salt
  • 1/4 to 1/2 tsp
    nutmeg
  • 1 tsp
    cinnamon
  • 1 c
    sugar
  • 2 lg
    eggs, lightly beaten
  • 1/4 c
    vegetable oil
  • 2 Tbsp
    milk
  • 1 c
    cooked, mashed sweet potatoes
  • 1 c
    chopped pecans
  • 1/2 c
    golden raisins

How To Make sweet potato pecan bread

  • 1
    Preheat oven to 325. Grease loaf pan.
  • 2
    Sift together flour, baking powder, salt and spices in mixing bowl. Stir in sugar, eggs, oil, and milk and blend well.
  • 3
    Stir in mashed potatoes, pecans and raisins.
  • 4
    Pour batter in prepared pan.
  • 5
    Bake 1 hour & 10 minutes or until toothpick comes out clean. May need to cover with foil after 30-40 minutes during baking to prevent over browning of the top.
  • 6
    Cool in pan for 15 minutes and finish on wire rake.
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