Recipe: Sweet Potato Bread

You can blend the sweet potato in this recipe into a completely smooth paste but personally I like seeing all the little bits of potato throughout the bread. It’s basically a pound cake with a delicious twist and not unlike banana bread and traditional pound cake the recipe is super easy and forgiving. While the cooking time seems very long it actually does need the entire time otherwise it will be surprisingly soupy in the middle. However, your reward will be a warm house that smells delicious.

Sweet Potato Bread

AuthorMabDifficultyBeginner

Yields10 Servings
Prep Time15 minsCook Time1 hr 10 minsTotal Time1 hr 25 mins

Ingredients
 250 g flour
 0.50 tsp baking soda, salt, vanilla extract and cinnamon
 0.25 tsp nutmeg
 115 g butter
 150 g brown sugar
 115 g sweet potato puree
 3 eggs
 115 ml buttermilk

Directions
1

Preheat the oven to 325°F and generously spray a 10-cup bundt pan with baking spray or grease with butter and then set aside.
In a large bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg together. Whisk the dry ingredients super well to combine and then set the bowl aside.
Using a stand mixer fitted with the paddle attachment or using a handheld electric mixer, beat the butter and sugar together until light and fluffy, about 3-4 minutes. Add in the sweet potato purée and continue beating to fully combine. Add in the eggs, one by one, beating until just combined after each addition. Then add in the vanilla and almond extract.
Next, add in the flour mixture a little at a time in stages alternating with the buttermilk (ex: a little flour mixture, then a little buttermilk). Begin and end with the flour until all of the flour/buttermilk is combined within the cake batter until just combined- careful not to over mix.
Empty the cake batter into the prepared bundt pan and use a spoon to evenly smooth the top of the cake batter nicely.
Bake the cake for 1 hour and 10 minutes or until a toothpick inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes. Then carefully invert the cake onto a wire rack to continue cooling. While the cake cools, prepare the glaze.

Adapted from Butter Be Ready

Ingredients

Ingredients
 250 g flour
 0.50 tsp baking soda, salt, vanilla extract and cinnamon
 0.25 tsp nutmeg
 115 g butter
 150 g brown sugar
 115 g sweet potato puree
 3 eggs
 115 ml buttermilk

Directions

Directions
1

Preheat the oven to 325°F and generously spray a 10-cup bundt pan with baking spray or grease with butter and then set aside.
In a large bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg together. Whisk the dry ingredients super well to combine and then set the bowl aside.
Using a stand mixer fitted with the paddle attachment or using a handheld electric mixer, beat the butter and sugar together until light and fluffy, about 3-4 minutes. Add in the sweet potato purée and continue beating to fully combine. Add in the eggs, one by one, beating until just combined after each addition. Then add in the vanilla and almond extract.
Next, add in the flour mixture a little at a time in stages alternating with the buttermilk (ex: a little flour mixture, then a little buttermilk). Begin and end with the flour until all of the flour/buttermilk is combined within the cake batter until just combined- careful not to over mix.
Empty the cake batter into the prepared bundt pan and use a spoon to evenly smooth the top of the cake batter nicely.
Bake the cake for 1 hour and 10 minutes or until a toothpick inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes. Then carefully invert the cake onto a wire rack to continue cooling. While the cake cools, prepare the glaze.

Sweet Potato Bread

Leave a Reply

Your email address will not be published. Required fields are marked *