Sweet Potato Bread

  • lauraw139 Posted: 10/13/12
    Worthy of a Special Occasion

    Used 3/4 C whole wheat flour and 3/4 cup all purpose -- it was great! A mildly sweet quick bread that doesn't taste like dessert.

  • HawaiianBaker Posted: 11/05/12
    Worthy of a Special Occasion

    This was really good. I used purple sweet potatoes that had been peeled, steamed, and sliced/mashed...they worked well. I cut out some of the sugar and next time will cut it all out. Also, I didn't have any eggs so I found a substitute online for 2 tsp yeast dissolved in 1/2 cup warm water. It worked great. And, I substituted coconut oil for vegetable oil. Next time I'll also add more raisins, as suggested by others.

  • QwltrActnt Posted: 09/22/12
    Worthy of a Special Occasion

    I've made this three times now, without the icing. I've always had to bake it at least ten minutes longer than the recipe calls for, and now I go ahead and double the recipe, as we really like this bread. I increased the amount of raisins by about half a cup this last time, and this was a good adjustment for us. The first time, my husband made it using a sweet potato from the pantry he cooked and cubed. The last two times, I've used canned yams that I mash up after draining the liquid, and the recipe has been wonderful no matter which was used.

  • jazzwood Posted: 09/25/12
    Worthy of a Special Occasion

    A denser bread with a good taste. Not too sweet. A good alternative to sweeter breads. Usually I skip the frosting, but felt that was a needed addition to this bread. Will include it in my collection. With all the spices the color bakes darker than the picture indicates.

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