Sweet Potato Bread II recipe

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Ingredients

3 sweet potatoes
3 cups white sugar
4 eggs
1 cup vegetable oil
¾ cup orange juice
3 ½ cups all-purpose flour
1 ½ teaspoons salt
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground cloves

Nutrition Info

330.7 calories
carbohydrate: 52.1 g
cholesterol: 37.2 mg
fat: 12.4 g
fiber: 1.4 g
protein: 3.9 g
saturatedFat: 1.9 g
servingSize: -
sodium: 325.8 mg
sugar: 31.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Wash sweet potatoes, slice lengthwise and place on a lightly greased baking sheet. Bake in preheated oven until tender, about 30 minutes. Let cool, peel and mash.

  2. In a large mixing bowl, beat together sugar, eggs and oil. Stir in orange juice and 2 cups mashed sweet potatoes. In a separate bowl, mix together flour, salt, baking soda, cinnamon, nutmeg, allspice and cloves. Stir flour mixture into egg/sweet potato mixture until just combined. Fold in pecans if desired. Pour batter into prepared pans.

  3. Bake in preheated oven for 1 hour 25 minutes, or until golden brown and a toothpick inserted into center of a loaf comes out clean.

Recipe Yield

2 - 9x5 inch loaves

Recipe Note

A hearty bread with the warm taste of sweet potatoes and the tangy taste of orange juice. This is a great way to use your leftover baked sweet potatoes but canned are fine too.

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