Deb's Famous Sweet Potato Bread

14
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 our holiday meals for 14 years now. I've never shared until now any of her specialties. However, I find as each year passes and as her grandchildren get older and begin to learn to cook that time is so precious (as my mom passed in less than 5 minutes UNEXPECTEDLY and very young). I post these to keep her memory alive and to honor a great mom and wonderful cook.

Blue Ribbon Recipe

Thanks to the nutmeg and cinnamon, baking this sweet potato bread evokes the aromas of fall. It's tender and moist with the perfect balance of sugar and spices. Sweet potatoes not only add a unique flavor, but they also prevent the bread from being dry. This is the perfect quick bread to use leftover mashed sweet potatoes.

Note: We used 2 8x4 loaf pans and the sweet potato bread baked for about 60 minutes. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 3 votes

Comments:
Serves:
6-10
Prep:
30 Min
Cook:
1 Hr
Method:
Bake

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

How to Make Deb's Famous Sweet Potato Bread

Step-by-Step

  1. Preheat oven to 350°.
  2. Whisk together dry ingredients.
  3. Whisk eggs in a separate bowl.
  4. In a large mixing bowl or using a large bowl with a stand-up mixer, mix together all ingredients thoroughly 5 minutes. Scrape sides regularly with a rubber spatula to ensure a proper mix.
  5. 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.
  6. Bake at 350° 45-60 minutes depending on your pan size and oven. Use the toothpick test to judge, but don't overcook. You want this bread to be moist.
  7. Remove from the oven and allow to cool for 10 minutes in the pan.
  8. Turn out onto cooling racks. Wrap with Saran or another cling wrap to keep fresh.

Printable Recipe Card




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