Deb's Famous Sweet Potato Bread

Lisa Beasley

By
@lokenzmom

My Mom (Deb) started a hand-written recipe book of all us kids' faves & holiday traditions about a year before she passed in 2001. These recipes have become a way for us to still have mom at all of our holiday meals for 14 years now. I've never shared until now any of her specialties. However, I find as each year passes & as her grandchildren get older & begin to learn to cook that time is so precious, as my mom passed in less than 5 minutes UNEXPECTEDLY & very young. I post these to keep her memory alive & to honor a great mom & wonderful cook.


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Comments:

Serves:

6-10

Prep:

30 Min

Cook:

1 Hr

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Thanks to the nutmeg and cinnamon, baking this bread really evokes the aromas of the holidays. Your kitchen will smell fantastic. Sweet potatoes are a favorite of mine and they make this bread very moist and light. It's de-lish!

Ingredients

3 c
self-rising flour
2 tsp
nutmeg
2 tsp
cinnamon
2 c
sugar
4
eggs
1 c
vegetable oil
4 Tbsp
whole milk
2 c
mashed sweet potatoes

THIS RECIPE IS EASILY DOUBLED & EVEN LEFTOVER MIXTURE CAN BE ADDED TO IN ORDER TO MAKE MORE.

Directions Step-By-Step

1
Preheat oven to 350°.
2
Whisk together dry ingredients, whisk eggs in a separate bowl.
3
In a large mixing bowl or using large bowl with stand-up mixer, mix together all ingredients thoroughly 5 minutes, scraping sides regularly with rubber spatula to ensure proper mix.
4
Scoop mixture into small to medium loaf pans, filling each pan 2/3 full.
I use a decorative pan of my Mom's that has 4 small loaf pans in one pan.
5
Bake at 350° 45-60 minutes depending on your pan size & oven.

Use the toothpick test to judge, but don't overcook. You want this bread to be moist.
6
Turn out onto cooling racks.
7
Wrap with Saran or other cling wrap to keep fresh.