Sweet Potato Pecan Bread

1
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.

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

How to Make Sweet Potato Pecan Bread

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.

Printable Recipe Card

About Sweet Potato Pecan Bread

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