Sweet Potato Bread

Photo: Hannah Whitaker; Styling: Tizana Agnello
Inspired by carrot cake, we created a cream cheese-frosted bread.

Yield:

Serves 14 (serving size: 1 slice)

Recipe from

Recipe Time

Hands-on: 25 Minutes
Total: 1 Hour, 5 Minutes

Nutritional Information

Calories 191
Fat 8.1 g
Satfat 1.6 g
Monofat 3.9 g
Polyfat 1.9 g
Protein 3.9 g
Carbohydrate 26.3 g
Fiber 1.1 g
Cholesterol 31 mg
Iron 1 mg
Sodium 197 mg
Calcium 58 mg

Ingredients

6.75 ounces all-purpose flour (about 1 1/2 cups)
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup plain 2% reduced-fat Greek yogurt
1/2 cup granulated sugar
1/4 cup canola oil
2 large eggs
1/2 cup packed shredded peeled sweet potato (about 4 ounces)
1/3 cup raisins
1/3 cup chopped pecans, toasted
Baking spray with flour (such as Baker's Joy)
3 ounces 1/3-less-fat cream cheese, softened
1/3 cup powdered sugar
1/2 teaspoon grated lemon rind
Dash of salt

Preparation

1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through cloves) in a large bowl, stirring well with a whisk. Combine yogurt, sugar, oil, and eggs. Add yogurt mixture to flour mixture, stirring just until moist. Gently fold in sweet potato, raisins, and pecans.

3. Scrape batter into a 9 x 5-inch metal loaf pan coated with baking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool in pan 10 minutes. Remove bread from pan; cool completely on wire rack.

4. Combine cream cheese and remaining ingredients in a bowl; beat with a mixer at medium speed 2 minutes or until smooth. Spread frosting evenly over bread.

Note:

Julianna Grimes,

October 2012