Sweet Potato Bread

When the temperature drops, the days are short, and a cozy vibe is on order, one autumnal treat is better than the rest: Sweet Potato Bread. It's proof that sweet potato can bump pumpkin right off the sweets table come fall. Need convincing? Try our sweet potato pie, sweet potato cake, and sweet potato cookies. (Not that we have anything against pumpkin pie, of course.) We love serving slices of this sweet potato bread for breakfast too with steaming mugs of apple cider or the perfect latte.

Sweet Potato Bread is drizzled with a thick icing and spiced to perfection with cinnamon, ginger, nutmeg, allspice, and cloves (though you can substitute 1 tablespoon pumpkin pie spice as a shortcut). There's just 1 cup of sugar to keep the taste sweet enough without getting into super decadent dessert territory. Raisins and pecans are the suggested mix-ins, but any number of ingredients would taste great folded into the batter. Try chopped dates and coconut for a twist, or chocolate chips and hazelnuts for for a sweeter version. Though the drizzle on top is optional, it's very highly recommended.

You'll need cooked sweet potato for the recipe (or you can use canned). Here's how to bake a sweet potato or microwave it for your loaf.

Freeze the unglazed loaf for up to 3 months, then defrost and glaze before serving.