Sweet Potato Pecan Bread

M. Bryan

By
@Daelith

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.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
10 - 12
Cook:
1 Hr 10 Min
Method:
Bake

Ingredients

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 large
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

Step-By-Step

1Preheat oven to 325. Grease loaf pan.

2Sift together flour, baking powder, salt and spices in mixing bowl. Stir in sugar, eggs, oil, and milk and blend well.

3Stir in mashed potatoes, pecans and raisins.

4Pour batter in prepared pan.

5Bake 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.

6Cool in pan for 15 minutes and finish on wire rake.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Potatoes
Regional Style: Southern
Other Tag: Quick & Easy