Sweet Potato Bread

Pat Duran


This sweet potato bread is so good with candied pecans and a bourbon butter, marshmallow topping. You are going to love this recipe!


★★★★★ 1 vote

makes 2 loaves
25 Min
55 Min


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1 c
solid buttery crisco
1 c
brown sugar, firmly packed
1 1/2 c
granulated sugar
4 large
2 c
sweet potatoes, whole canned,drained and mashed
3 1/2 c
all purpose flour
2 tsp
each baking soda and baking powder
2 tsp
1/2 tsp
ground cloves
1/4 tsp
2 tsp
butter extract
1/2 c
evaporated milk


1 1/2 c
powdered sugar
1 tsp
butter extract
1/4 c
maple syrup
1 Tbsp
2 Tbsp
marshmallow fluff, more or less

How to Make Sweet Potato Bread


  • 1Preheat oven to 350^.Spray 2 large loaf pans with non stick spray. (9x5-inch). Set aside.
    In a large mixer bowl cream the shortening and sugars on medium speed; add eggs and sweet potatoes.Mix on low until blended.
    Combine dry ingredients and gradually add to potato mixture, alternating with the milk, ending with the dry ingredient. Mix until blended. Pour mixture equally into the prepared pans.
  • 2Bake for 55-60 minutes or until tested done with a tooth pick inserted in the center comes out clean.
    Cool on wire rack in loaf pan for 5 minutes. Loosen around inside of pan, turn out onto wire rack to cool.
  • 3Glaze:
    Beat all ingredients together by hand until creamy. Drizzle over loaves and let dry a little.

Printable Recipe Card

About Sweet Potato Bread

Main Ingredient: Potatoes
Regional Style: American

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