Pecan Sweet Potato Bread

4.8
(17)
14 Reviews
6 Photos

Moist delicious way to use up excess sweet potatoes or yams after the holidays. This is so delicious that it disappeared within minutes. Wrap in aluminum foil to keep the moisture in. Ideally, refrigerate the loaves for 2 hours or more before serving; or can be frozen and served later. Just remove from freezer and allow to thaw while still covered at room temperature for about 4 hours before serving.

Submitted by Chef Jen
Updated on December 16, 2021
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Prep Time:
20 mins
Cook Time:
1 hr
Additional Time:
2 hrs 5 mins
Total Time:
3 hrs 25 mins
Servings:
16
Yield:
2 9x5-inch loaves
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Ingredients

Original recipe (1X) yields 16 servings

  • 1 cup butter, softened

  • ⅔ cup white sugar

  • ⅔ cup packed brown sugar

  • 2 cups mashed sweet potatoes

  • 1 (14 ounce) can sweetened condensed milk

  • 4 eggs, beaten

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground nutmeg

  • ½ teaspoon ground ginger

  • ½ teaspoon ground cloves

  • 2 cups baking mix (such as Bisquick ®)

  • 2 tablespoons baking mix (such as Bisquick ®)

  • 1 cup chopped pecans

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.

  2. Beat butter, white sugar, and brown sugar together in a bowl until smooth. Stir in sweet potatoes, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and cloves until well blended.

  3. Place all the baking mix in a large bowl; stir sweet potato mixture into baking mix until batter is just blended. Fold in pecans. Divide the batter evenly between the two loaf pans.

  4. Bake in the preheated oven until a knife inserted in the center of the loaves comes out clean, 60 to 70 minutes. Cool loaves in the pans for at least 5 minutes before removing to cool completely on a wire rack, at least 2 hours.

Cook's Note:

Leftover yams or sweet potatoes can be mashed and used. If you don't have any leftovers, then individually wrap in foil 2 or 3 large sweet potatoes or yams. Place in a baking dish and bake on 400 degrees F (200 degrees C) until tender. Cool and peel. Mash with a potato masher. Canned yams can be substituted for fresh sweet potatoes or yams.

21 home cooks made it!

Nutrition Facts (per serving)

411 Calories
22g Fat
49g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 411
% Daily Value *
Total Fat 22g 29%
Saturated Fat 10g 51%
Cholesterol 85mg 28%
Sodium 358mg 16%
Total Carbohydrate 49g 18%
Dietary Fiber 2g 6%
Total Sugars 33g
Protein 6g 12%
Vitamin C 2mg 3%
Calcium 128mg 10%
Iron 2mg 8%
Potassium 241mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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