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Nutrition Facts
Serving Size 1 (94g) Recipe makes 10 servings
Calories 366
Calories from Fat 181		(49%)
Amount Per Serving		%DV
	Total Fat 20.2g	31%
	Saturated Fat 2.6g	12%
	Monounsaturated Fat 7.9g
	Polyunsaturated Fat 8.5g
	Trans Fat 0.0g
Cholesterol 42mg		14%
Sodium 261mg		10%
Potassium 186mg		5%
Total Carbohydrate 44.3g		14%
	Dietary Fiber 2.4g	9%
	Sugars 25.4g
Protein 4.7g		9%
detailed view... how is this calculated?

Southern Sweet Potato Bread

Recipe #48397 | 1½ hours | 15 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: Miss Annie
Dec 11, 2002

This is outstanding. It is really so much better with fresh cooked sweet potatoes.

SERVES 10 (change servings and units)

Ingredients

1 1/2 cups sifted self-rising flour
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1 cup sugar
2 eggs, lightly beaten
1/2 cup vegetable oil
2 tablespoons milk
1 cup mashed cooked sweet potato
1 cup chopped pecans
1/2 cup golden raisin

Directions

1
Preheat oven to 325ºF.
2
Grease BOTTOM only of an 8½x4½x2½-inch loaf pan.
3
Stir together flour and spices in mixing bowl.
4
With a spoon, stir in sugar, eggs, oil and milk; blend well.
5
Stir in sweet potatoes, pecans and raisins.
6
Pour batter into prepared pan.
7
Bake 1 hour and 10 minutes or until toothpick inserted in center comes out clean.
8
Cool in pan 15 minutes.
9
Remove from pan and cool on wire rack.
10
For easier slicing, wrap loaf and store overnight in a cool place.
11
Bread mellows over time and will keep for several days.
12
NOTE: If using all-purpose flour, sift 2 tsps baking powder and 1/4 tsp salt with the flour and spices.

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Featured Reviews for This Recipe

From: FreeLady

On Oct 27, 2009

This bread is moist and flavorful, next time, i will use more sweet potato. I like a little more potato density, but a good bread.

0 people found this review helpful

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From: Deb G

On Jan 7, 2009

Delicious! I almost swapped the amounts of nutmeg and cinnamon because I usually prefer the taste of cinnamon to nutmeg, but I made it exactly by the recipe, and I love it. Perfect amounts of raisins and nuts also. Great buttered and toasted and great as is.

1 person found this review helpful

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From: PaulaG

On Nov 13, 2004

Oh, oh, oh! This is good. I used the Splenda baking blend for the sugar, 1/2 cup applesauce for the oil and used regular raisins that had been plumped in hot water and then drained. For the sweet potato, I microwaved a whole potato and when done just peeled away the skin. I actually put everyting, except the raisins and nuts, in my Kitchenaid mixer. I will be making this for Christmas. Thanks for a wonderful recipe.

7 people found this review helpful

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From: Jitter_Bug

On Nov 15, 2004

Wonderful!! I used 1/2 Splenda and 1/2 reg sugar and sub'd natural applesauce for oil. Also, thank you for the self-rising formula at the end. I never can remember what it is. Certainly a great "bread" for Thanksgiving.

5 people found this review helpful

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Read all 12 reviews