Recipe 43: Sweet Potato Bread

Sweet potato bread is basically an excuse to eat pound cake. It’s dense and rich, but has a whole lot of sweet potato in it, so you don’t feel as bad about eating half a loaf. Much like banana bread, this recipe relies on a nice slow cooking time which results in a sweet crust and a dense crumb. Dusted with powdered sugar or just straight-up, this is a keeper.

Recipe 43: Sweet Potato Bread


Total Time: 2.5hrs

Yield: 2 loaves or one large cake.


  • 2 cups sugar (I recommend a 1/2 & 1/2 split with brown sugar)
  • 1 cup vegetable oil
  • 3 eggs
  • 2 cups mashed sweet potatoes
  • 1 teaspoon vanilla
  • 3 cups AP flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 heaping teaspoon cinnamon
  • 1 heaping teaspoon ginger
  • 1 heaping teaspoon ground cloves
-If you haven’t already, roast your sweet potatoes (about 4-5 medium ones) by perforating in places with a fork and setting on a foil-lined pan in the oven. You’re looking at 45 mins to an hour at 350F depending on how thick they are. Your potatoes are done when they get soft (you can check by squeezing one with a pot-mitt). Allow to cool enough so you can touch them, and scoop out the potato into a bowl, mashing it to allow it to cool.
**Keep your oven on (set at 350F)**
-In the meantime, combine your sugar, egg, oil, vanilla, spices, and salt, whipping to make it a bit fluffy. If you’re using a stand mixer, at this point you want to switch to the paddle attachment so you can add your sweet potatoes. Combine and then sift your flour/baking soda/baking powder into the mixture and allow to mix for a minute on medium. You don’t want it too smooth, but you want it to break up the larger pieces of potato.
-Spray either 2 loaf pans or a regular cake pan (I only had a spring-form pan to work with) with cooking spray and carefully pour your batter in. Run your thumb along the edges of the pan so that you don’t have any thin layers of batter along the inside walls (they burn easily and stink up the place).
-Bake for an hour, then check to see if the inside is done by inserting a butter knife into the center. If it comes out clean, get ready to pull it out. If you still have sticky batter on the blade, add another 15 minutes. (My oven runs hot, but this recipe USUALLY takes 75 minutes total).
-Once it’s done, allow to cool and serve. You can sift some powdered sugar over a slice, but it’s honestly good without.

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