Sweet Potato Nut Bread Recipes

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SWEET POTATO NUT BREAD



Sweet Potato Nut Bread image

Make and share this Sweet Potato Nut Bread recipe from Food.com.

Provided by Mary in LA.

Categories     Lunch/Snacks

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup sugar
1/2 cup milk
2 eggs (beaten)
1/4 cup butter (softened)
2 cups flour (sifted)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup canned pumpkin
1 cup pecans (chopped)

Steps:

  • In large bowl add flour, baking powder, salt, nutmeg and cinnamon.
  • In another large bowl, combine the pumpkin, sugar, milk and eggs.
  • Add it to the dry ingredients, And add the butter and mix until well blended.
  • Stir in pecans.
  • Spread mixture in a loaf pan evenly.
  • Bake in a preheated oven at 350 degrees for 45 to 55 min's or until inserted toothpick in the center comes out clean.
  • (9x5x3-in loafpan is what I would use).

Nutrition Facts : Calories 396.1, Fat 17.8, SaturatedFat 5.3, Cholesterol 70.3, Sodium 600.5, Carbohydrate 54.6, Fiber 3.2, Sugar 26.8, Protein 7

SWEET POTATO BREAD



Sweet Potato Bread image

We raise and sell sweet potatoes on our farm in the lower part of Texas panhandle. Years ago, a customer shared his wife's sweet potato bread recipe with me. It's been a family favorite ever since. -Joan Helms, Quitaque, Texas

Provided by Taste of Home

Time 1h15m

Yield 2 loaves.

Number Of Ingredients 12

3 cups sugar
3 eggs, lightly beaten
2 cups cold mashed sweet potatoes
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup chopped pecans, optional

Steps:

  • In a bowl, combine sugar, eggs, sweet potatoes and vanilla; mix well. Combine flour, baking powder, nutmeg, allspice cinnamon, salt and baking soda; stir into potato mixture. Fold in nuts if desired. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 1 hour or until bread tests done. Cool in pans 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 145 calories, Fat 1g fat (0 saturated fat), Cholesterol 20mg cholesterol, Sodium 78mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.

SWEET POTATO BREAD WITH PECANS



Sweet Potato Bread with Pecans image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 2 loaves

Number Of Ingredients 11

2 1/3 cups sugar
2/3 cups water
2/3 cup oil
4 eggs
2 cups mashed sweet potatoes
3 1/3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon baking powder
1 cup coarsely chopped pecans

Steps:

  • Preheat oven to 350 degrees F.
  • Combine sugar, water, oil, eggs, and sweet potatoes and mix thoroughly. Add dry ingredients and mix to combine. Add pecans and mix well. Divide between 2 greased loaf pans and bake for 50 minutes. Cool in pan to room temperature.

SWEET POTATO BREAD I



Sweet Potato Bread I image

A Southern delight with a 'more-ish' taste. One bite and you want more! This bread freezes well.

Provided by Mary E. Crain

Categories     Bread     Quick Bread Recipes

Yield 12

Number Of Ingredients 11

1 ½ cups white sugar
½ cup vegetable oil
2 eggs
1 ¾ cups sifted all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅓ cup water
1 cup cooked and mashed sweet potatoes
½ cup chopped pecans

Steps:

  • Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts.
  • Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour.

Nutrition Facts : Calories 303.3 calories, Carbohydrate 43.2 g, Cholesterol 31 mg, Fat 13.5 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 1.8 g, Sodium 171.4 mg, Sugar 26.4 g

PECAN SWEET POTATO BREAD



Pecan Sweet Potato Bread image

Moist delicious way to use up excess sweet potatoes or yams after the holidays. This is so delicious that it disappeared within minutes. Wrap in aluminum foil to keep the moisture in. Ideally, refrigerate the loaves for 2 hours or more before serving; or can be frozen and served later. Just remove from freezer and allow to thaw while still covered at room temperature for about 4 hours before serving.

Provided by JENSGEMS

Categories     Bread     Quick Bread Recipes

Time 3h25m

Yield 16

Number Of Ingredients 13

1 cup butter, softened
⅔ cup white sugar
⅔ cup packed brown sugar
2 cups mashed sweet potatoes
1 (14 ounce) can sweetened condensed milk
4 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
2 cups baking mix (such as Bisquick ®)
2 tablespoons baking mix (such as Bisquick ®)
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
  • Beat butter, white sugar, and brown sugar together in a bowl until smooth. Stir in sweet potatoes, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and cloves until well blended.
  • Place all the baking mix in a large bowl; stir sweet potato mixture into baking mix until batter is just blended. Fold in pecans. Divide the batter evenly between the two loaf pans.
  • Bake in the preheated oven until a knife inserted in the center of the loaves comes out clean, 60 to 70 minutes. Cool loaves in the pans for at least 5 minutes before removing to cool completely on a wire rack, at least 2 hours.

Nutrition Facts : Calories 411.4 calories, Carbohydrate 49.2 g, Cholesterol 85.3 mg, Fat 22.4 g, Fiber 1.6 g, Protein 6.1 g, SaturatedFat 10.2 g, Sodium 357.9 mg, Sugar 33 g

SWEET POTATO CINNAMON SWIRL BREAD



Sweet Potato Cinnamon Swirl Bread image

Roasted, puréed sweet potatoes lend moisture, flavor and a rich golden color to this hybrid breakfast bread and pastry. Here, a batter-like layer added to the yeasted dough, referred to as a wine loaf, helps prevent those gaps that often form in swirled breads. This recipe bakes beautifully in a small Pullman loaf pan, but any 1 1/2-pound-capacity loaf pan will do. If you can spare a slice, it makes a beautiful overnight French toast.

Provided by Laurie Ellen Pellicano

Categories     breakfast, brunch, lunch, snack, breads, pastries

Time 2h

Yield One 9- to 10-inch loaf

Number Of Ingredients 19

3 tablespoons warm water
2 1/4 teaspoons active dry yeast (from a 3/4-ounce packet)
2 3/4 cups/390 grams bread flour, plus more for kneading
2 1/2 teaspoons kosher salt
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground mace
5 tablespoons/70 grams unsalted butter, at room temperature, plus more for greasing
1/3 cup/75 grams dark brown sugar
1 large egg
3/4 cup/210 grams sweet potato purée (from about 1 large sweet potato; see Tip)
1 tablespoon heavy cream, half-and-half or milk, for brushing
1 cup/150 grams golden or dark raisins (or a combination)
1/3 cup/40 grams bread flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 teaspoon ground cinnamon, plus more for sprinkling
1 1/2 tablespoons/20 grams unsalted butter, room temperature
2 tablespoons dark brown sugar
1 large egg

Steps:

  • Prepare the dough: In a small bowl, mix together the warm water and yeast. Let sit, undisturbed, for 1 minute, then whisk to dissolve. Let sit until frothy, about 5 minutes.
  • In a medium bowl, whisk together 2 3/4 cups flour, salt, nutmeg and mace. Set aside.
  • In a large bowl, using a wooden spoon, beat together the 5 tablespoons butter and the sugar to form a paste. You are not looking for a lot of air; you just want the mixture to look cohesive.
  • Break the egg into a small bowl or cup and stir with a fork to break up the yolk a bit, then add to the creamed sugar base. Beat with a sturdy wooden spoon to combine. Add the sweet potato purée and continue beating until mostly incorporated; the mixture will look curdled. Stir in the yeast mixture.
  • Add the flour mixture and stir to create a soft, shaggy dough. Turn it out onto a flour-dusted surface and knead and fold the edges of the dough into the center until it comes together.
  • Continue kneading for about 8 minutes, adding flour as necessary if the dough gets sticky until you form a smooth but tender ball. This is a wetter dough and may absorb up to 1/4 cup more flour, so keep adding as you knead. (Alternately, this whole process can be done in a mixer, using the beater attachment on low to combine the butter and sugar until creamy. Stream in the beaten egg, followed by the sweet potato purée and finish with the flour. Once all the flour is added, switch to the dough hook and mix on medium-low for 6 to 8 minutes. Three minutes into kneading, check for tackiness and add flour if the dough does not come cleanly off the hook.)
  • Scrape any leftover bits from the large bowl and discard. Grease with a little butter or oil, nest the dough in the bowl turning it once to coat lightly. Cover with a plate, pot lid or wet towel and let sit in a warm place until doubled in volume 1 1/2 to 2 hours.
  • Punch down the dough, fold the edges into the center, flip the dough over and cover with a pot lid or an inverted plate. Chill overnight in the refrigerator (or at least 8 hours).
  • The next morning, soak the raisins in boiling water to cover and let them sit for 10 minutes to plump. Drain well and set aside. Grease a 1 1/2-pound-capacity loaf pan (such as a 9-by-4-inch small Pullman or a 10-by-5-inch loaf pan) with softened butter or oil.
  • Make the wine loaf: In a small bowl, whisk together the flour, baking powder, salt and cinnamon. In a separate small bowl, beat together the butter and sugar to make a paste. Add the egg and beat to combine. Add the flour mixture and stir until smooth and uniform. Keep at room temperature.
  • Remove dough from the fridge; it should be puffy and nearly doubled in size. Turn the dough out onto a lightly floured surface. Roll the dough out into an oblong sheet that is about 18-by-6 inches, using a little flour if necessary to keep it from sticking.
  • Spread the wine loaf across the surface of the dough in a thin, even layer, using an offset spatula or sturdy rubber spatula.
  • Scatter the plumped raisins over the battered dough, pressing lightly to adhere, then sprinkle very lightly with additional cinnamon to lightly coat.
  • Roll the dough up lengthwise, shaping it into a tight 6-inch-long log. When finished, rock the loaf back and forth a bit on the surface and press on both ends with your hands to even it out. You want the loaf to fit snugly in the bottom of the pan. To adjust the dimensions, roll it a little more to elongate it or press the ends a few more times to make it shorter. Lift it up and slip the loaf into the buttered loaf pan, seam-side down.
  • Let rise at room temperature, covered loosely with a sheet of lightly greased plastic wrap, until doubled and brimming in your pan, about 3 hours.
  • When your loaf looks close to ready, heat the oven to 375 degrees and position a rack in the center.
  • Brush the surface of the loaf with cream, and bake for 50 minutes to 1 hour 15 minutes, rotating after 30 minutes to ensure even coloring. The loaf should be a deep golden brown and register 200 degrees when tested with a thermometer. (If the loaf is browning too quickly, you can tent with aluminum foil halfway through baking.)
  • Remove from the oven and, using oven mitts or towels, bang the pan on all sides on the counter to release the loaf, carefully unmolding it onto a cooling rack. Let loaf cool completely before slicing. (If you cut it when hot, you may dry out the interior.) Store bread in an extra large sealed bag for 2 to 3 days, slice it before bagging for easy toasting. You can also freeze it in resealable freezer-safe plastic bags, whole or sliced.

GRANNY'S SWEET POTATO BREAD



Granny's Sweet Potato Bread image

One of my favorite recipes made by my grandmother and handed down to me. My Granny made this bread as a sweet treat, but it was great for breakfast.

Provided by Jessica Shelton

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 2h25m

Yield 12

Number Of Ingredients 13

1 sweet potato
1 ¼ cups white sugar
½ cup canola oil
2 eggs
1 ⅔ cups sifted self-rising flour
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅓ cup water
½ cup chopped pecans
cooking spray
1 cup brown sugar
1 teaspoon butter
½ cup chopped pecans

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Wrap sweet potato in aluminum foil.
  • Bake sweet potato in the preheated oven until easily pierced with a fork, about 1 hour. Set aside to cool.
  • Whisk white sugar and canola oil together in a bowl. Add eggs; mix well. Sift flour, cinnamon, and nutmeg into sugar mixture. Slowly whisk water into flour-sugar mixture until incorporated.
  • Peel sweet potato; mash into the batter. Fold in 1/2 cup chopped pecans.
  • Reduce oven temperature to 320 degrees F (160 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
  • Pour batter into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.
  • Heat brown sugar and butter in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Add 1/2 cup chopped pecans and stir to combine. Remove from heat. Pour glaze over bread.

Nutrition Facts : Calories 396.3 calories, Carbohydrate 58 g, Cholesterol 31.9 mg, Fat 17.6 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 1.8 g, Sodium 252.9 mg, Sugar 40.1 g

SWEET POTATO YEAST BREAD



Sweet Potato Yeast Bread image

This is the most delicious bread a person can serve. Even sweet potato-haters love it. Don't expect any leftovers.

Provided by Taste of Home

Time 1h5m

Yield 2 loaves (16 slices each).

Number Of Ingredients 13

2 packages (1/4 ounce each) active dry yeast
1-3/4 cups warm water (110° to 115°)
1 cup mashed sweet potatoes (without added milk and butter)
1/2 cup plus 1 tablespoon butter, softened, divided
1/2 cup honey
1 egg
2 teaspoons salt
3 cups whole wheat flour
3-1/4 to 3-1/2 cups all-purpose flour
CREAM CHEESE NUT SPREAD:
1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1/3 cup finely chopped walnuts, toasted

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the sweet potatoes, 1/2 cup butter, honey, egg, salt and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 25 minutes. , Bake at 375° for 40-45 minutes or until golden brown (cover loosely with foil if top browns too quickly). Remove from pans to wire racks. Melt remaining butter; brush over warm bread. Cool., In a small bowl, beat butter and cream cheese until fluffy. Stir in walnuts. Serve with bread.

Nutrition Facts : Calories 225 calories, Fat 13g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 263mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein.

SWEET POTATO CINNAMON BREAD



Sweet Potato Cinnamon Bread image

My family loves quick breads. This one is moist and spicy. If you don't have mini loaf pans it works just as well in regular size pans. -Nancy Foust, Stoneboro, Pennsylvania

Provided by Taste of Home

Time 55m

Yield 4 loaves (6 slices each).

Number Of Ingredients 14

3-1/2 cups all-purpose flour
2-2/3 cups sugar
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs, room temperature
2 cups mashed sweet potatoes
2/3 cup canola oil
2/3 cup 2% milk
1-1/2 cups raisins
1 cup chopped walnuts

Steps:

  • Preheat oven to 350°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, sweet potatoes, oil and milk until blended. Add to flour mixture; stir just until moistened. Fold in raisins and walnuts., Transfer to 4 greased 5-3/4x3x2-in. loaf pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool.

Nutrition Facts : Calories 299 calories, Fat 10g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 236mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.

SOUTHERN SWEET POTATO BREAD



Southern Sweet Potato Bread image

Once you enjoy a slice of this moist and dense quick bread, you'll have a hard time believing something so luscious can be made without butter. Plus, you can whip up this sweet, spiced quick bread recipe and have it in the oven in just 15 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h45m

Yield 12

Number Of Ingredients 10

1 1/2 cups Gold Medal™ self-rising flour
1 cup sugar
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup vegetable oil
2 tablespoons milk
2 eggs, slightly beaten
1 cup mashed cooked sweet potatoes
1 cup chopped pecans
1/2 cup golden raisins

Steps:

  • Heat oven to 350°F. Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray. In large bowl, stir together flour, sugar, nutmeg and cinnamon.
  • Add oil, milk and eggs; blend well. Stir in sweet potatoes, pecans and raisins until well mixed. Pour into pan.
  • Bake 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Nutrition Facts : Calories 320, Carbohydrate 38 g, Cholesterol 35 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Slice, Sodium 220 mg, Sugar 22 g, TransFat 0 g

RAISIN SWEET POTATO BREAD



Raisin Sweet Potato Bread image

This is a tasty bread with a moist center and crunchy crust. My mother asked me to make it for her 90th birthday party. Everyone who sampled it asked for the recipe.

Provided by Taste of Home

Time 1h5m

Yield 2 loaves (16 slices each).

Number Of Ingredients 10

2 cups self-rising flour
2 cups sugar
3 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1-1/2 cups mashed cooked sweet potatoes
1 cup canola oil
3 large eggs
3 teaspoons vanilla extract
3/4 cup raisins

Steps:

  • In a large bowl, combine the flour, sugar, cinnamon, nutmeg and cloves. In another large bowl, combine the sweet potatoes, oil, eggs and vanilla; stir into the dry ingredients just until moistened. Fold in raisins. , Transfer to two greased 8x4-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 168 calories, Fat 7g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 99mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

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From southernplate.com
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SWEET POTATO NUT BREAD - RECIPE | COOKS.COM
2014-05-24 1 cup nuts, chopped. 2/3 cup cold strong coffee. Cream butter and sugar. Add eggs and sweet potatoes. Sift together dry ingredients; add nuts and stir into creamed mixture with coffee. Pour into 2 greased 9 x 5 x 5 inch loaf pans. Bake at 375°F for 1 hour.
From cooks.com
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SOUTHERN SWEET POTATO BREAD - JULIAS SIMPLY SOUTHERN
2021-04-01 Step 1: In a mixing bow, add the flour, sugar, and spices. Using a whisk to mix the dry ingredients together. Step 2: Beat the eggs in a small bowl and add to the dry mixture. Add the vegetable oil and milk and use a hand mixer to combine. Next add the mashed sweet potatoes and mix to combine.
From juliassimplysouthern.com
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BANANA AND SWEET POTATO BREAD : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com
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SWEET POTATO SANDWICH BREAD | KING ARTHUR BAKING
Preheat the oven to 350°F. Bake the bread for 35 to 45 minutes, or until a digital thermometer inserted into the center of the loaf registers about 190°F. Remove the bread from the oven, turn it out of the pan, and let it cool on a rack. Store, well-wrapped, for 5 days on the counter, or for up to 3 months in the freezer.
From kingarthurbaking.com
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SWEET POTATO CINNAMON BREAD RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com
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SWEET POTATO NUT BREAD - RECIPE | COOKS.COM
1 c. chopped nuts. Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans, 9"x5"x3". Mix sugar, oil, eggs, sweet potatoes and water in large bowl. Stir in remaining ingredients. Pour into pan. Bake until wooden pick inserted in center comes out clean, about 1 hour.
From cooks.com
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SWEET POTATO NUT BREAD - COOKEATSHARE
Recipes / Sweet potato nut bread (1000+) Sweet Potato Rustic bread buns. 3049 views. cooked sweet potato, mashed..Note: measure as volume, . > DRY mix:, . 4 cups (520g) bread. Honeyed Sweet Potatoes. 1386 views. Sweet Potatoes, main ingredient: Potatoes, ingredients: 4 large sweet potatoes T pine nuts. Native Sweet Potato Pudding . 4027 views. Sweet …
From cookeatshare.com
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SWEET POTATO BREAD - VEGAN & GLUTEN FREE - FROM MY BOWL
2017-10-16 First, preheat your oven to 350F. In a small bowl, combine 2 tbsp of Ground Flax with 6 tbsp of Water to form an “egg.”. Set Aside. Second, combine all dry ingredients in a medium bowl and stir well. In a large bowl, combine the Sweet Potato Mash, Almond Butter, Plant Milk, Flax Egg, Coconut Sugar, Vanilla Extract, and Apple Cider Vinegar ...
From frommybowl.com
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SWEET POTATO BREAD RECIPE FOR BREAD MACHINE
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com
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SAVOURY SWEET POTATO PAN BREAD RECIPE - LIFEMADEDELICIOUS.CA
2014-06-24 Heat oven to 350°F. Grease bottom only of round pan, 9x1 1/2 inches, with shortening. 2. Mix sweet potato, sugar, oil and eggs in large bowl. Stir in remaining ingredients except sesame seed. Spread in pan. Sprinkle sesame seed over batter. 3. Bake 25 to 30 minutes or until toothpick inserted in centre comes out clean.
From lifemadedelicious.ca
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Top Asked Questions

How do you make a sweet potato bread?
In a bowl, combine sugar, eggs, sweet potatoes and vanilla; mix well. Combine flour, baking powder, nutmeg, allspice cinnamon, salt and baking soda; stir into potato mixture. Fold in nuts if desired. Pour into two greased 8x4-in. loaf pans.
How to bake sweet potatoes in a pan?
Directions. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts. Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour.
How to bake sweet potatoes and carrots?
In a bowl, combine sugar, eggs, sweet potatoes and vanilla; mix well. Combine flour, baking powder, nutmeg, allspice cinnamon, salt and baking soda; stir into potato mixture. Fold in nuts if desired. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 1 hour or until bread tests done.
How do you make a sweet potato casserole?
In a bowl, combine sugar, eggs, sweet potatoes and vanilla; mix well. Combine flour, baking powder, nutmeg, allspice cinnamon, salt and baking soda; stir into potato mixture. Fold in nuts if desired. Pour into two greased 8x4-in.

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