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:

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

Directions Step-By-Step

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.

About this Recipe

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