
Yields:
8 - 12 serving(s)
Prep Time:
15 mins
Total Time:
3 hrs 15 mins
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.
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Ingredients
Loaf
Nonstick cooking spray
- 2
large eggs
- 2 Tbsp.
sour cream
- 1 cup
granulated sugar
- 1 cup
mashed sweet potato (from canned sweet potato or a 10-oz. cooked sweet potato)
- 1 tsp.
ground cinnamon
- 1/2 tsp.
ground ginger
- 1/2 tsp.
ground nutmeg
- 1/2 tsp.
ground allspice
- 1/2 tsp.
ground cloves
- 1/4 tsp.
kosher salt
- 1/2 cup
vegetable oil
- 1 1/2 cups
all-purpose flour
- 1 tsp.
baking powder
- 1 cup
pecans
- 1/2 cup
golden raisins
Topping
- 1/2 cup
powdered sugar
4 to 6 tsp. whole milk, plus more as needed
- 1/4 cup
chopped pecans, toasted
Directions
- Step 1Preheat oven to 350°. Coat a 9”-by-5” loaf pan with nonstick spray.
- Step 2Make loaf: In a large bowl, whisk together eggs, sour cream, and sugar until combined. Whisk in sweet potato, cinnamon, ginger, nutmeg, allspice, cloves, and salt. Whisk in oil.
- Step 3Use a rubber spatula to fold in flour and baking powder until just combined. Fold in pecans and raisins.
- Step 4Transfer batter to prepared loaf pan. Bake until a toothpick inserted in center comes out clean, 60 to 70 minutes. Set on a rack and cool completely in pan.
- Step 5Make topping: In a small bowl, whisk together powdered sugar and 4 teaspoons milk. Add up to 2 teaspoons more milk until icing is just barely runny.
- Step 6Remove loaf from pan and transfer to a cutting board. Drizzle icing all over top of loaf, letting it drip down sides. Sprinkle toasted pecans on top. Slice and serve immediately.
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