Sweet Potato Bread

sweet pot bread

This just happens to be a favorite among my household. This does well in the freezer as well. I found this recipe years ago on the internet. I actually do not remember when and where I found it. I have altered it quite a bit from the original recipe. This recipe makes 2 loaves. Use a very big bowl to mix it in. It makes a lot of batter. I have never split the recipe in half. I just packed them up and store in the freezer. To thaw, just take out night before and set on counter. I hope everyone enjoys!


  • 3 medium sweet potatoes, about 4 cups
  • 3 cups sugar
  • 4 eggs
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup orange juice
  • 3 – 1/2 cups all-purpose flour
  • 1 – 1/2 teaspoon salt
  • 2 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 2 teaspoon nutmeg
  • 1 teaspoon ginger
  • 1 teaspoon cloves
  • 1 tablespoon vanilla
  • 1 -2 cups pecans, optional

Preheat oven to 350.

Peel and boil sweet potatoes until tender. Drain water. Mix them with an electric mixer until smooth and free of lumps. In a large mixing bowl, beat together the sugar, eggs and butter. Stir in the orange juice, vanilla and sweet potatoes. In a separate bowl, mix together the flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves. Stir flour mixture into the egg/potato mixture until just combined. Fold in pecans if desired. Bake in a preheated oven for 1 hour and 25 minutes or until golden brown and a toothpick inserted into the center comes out clean. Adjust time for muffins or mini loaves.


I use the mixer on low setting to stir everything together. I have never used pecans. My daughter has an allergy, I just left those out.



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