Best Debs Famous Sweet Potato Bread Recipes

SWEET POTATO BREAD I

Sweet Potato Bread I image

A Southern delight with a 'more-ish' taste. One bite and you want more! This bread freezes well.

Provided by Mary E. Crain

Yield 12

Number Of Ingredients 11

Ingredients

1 ½ cups white sugar
½ cup vegetable oil
2 eggs
1 ¾ cups sifted all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅓ cup water
1 cup cooked and mashed sweet potatoes
½ cup chopped pecans

Steps:

Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts.
Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour.

Nutrition Facts : Calories 303.3 calories, Carbohydrate 43.2 g, Cholesterol 31 mg, Fat 13.5 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 1.8 g, Sodium 171.4 mg, Sugar 26.4 g

SWEET POTATO YEAST BREAD

Sweet Potato Yeast Bread image

This is the most delicious bread a person can serve. Even sweet potato-haters love it. Don't expect any leftovers.

Provided by Taste of Home

Time 1h5m

Yield 2 loaves (16 slices each).

Number Of Ingredients 13

Ingredients

2 packages (1/4 ounce each) active dry yeast
1-3/4 cups warm water (110° to 115°)
1 cup mashed sweet potatoes (without added milk and butter)
1/2 cup plus 1 tablespoon butter, softened, divided
1/2 cup honey
1 egg
2 teaspoons salt
3 cups whole wheat flour
3-1/4 to 3-1/2 cups all-purpose flour
CREAM CHEESE NUT SPREAD:
1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1/3 cup finely chopped walnuts, toasted

Steps:

In a large bowl, dissolve yeast in warm water. Add the sweet potatoes, 1/2 cup butter, honey, egg, salt and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 25 minutes. , Bake at 375° for 40-45 minutes or until golden brown (cover loosely with foil if top browns too quickly). Remove from pans to wire racks. Melt remaining butter; brush over warm bread. Cool., In a small bowl, beat butter and cream cheese until fluffy. Stir in walnuts. Serve with bread.

Nutrition Facts : Calories 225 calories, Fat 13g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 263mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein.

DEB'S FAMOUS SWEET POTATO BREAD

Deb's Famous Sweet Potato Bread image

Thanks to the nutmeg and cinnamon, baking this sweet potato bread evokes the aromas of fall. It's tender and moist with the perfect balance of sugar and spices. Sweet potatoes not only add a unique flavor, but they also prevent the bread from being dry. This is the perfect quick bread to use leftover mashed sweet potatoes.

Provided by Lisa Beasley @lokenzmom

Categories Other Breakfast

Number Of Ingredients 8

Ingredients

3 cup(s) self-rising flour
2 teaspoon(s) nutmeg
2 teaspoon(s) cinnamon
2 cup(s) sugar
4 - eggs
1 cup(s) vegetable oil
4 tablespoon(s) whole milk
2 cup(s) mashed sweet potatoes

Steps:

Preheat oven to 350°.
Whisk together dry ingredients.
Whisk eggs in a separate bowl.
In a large mixing bowl or using a large bowl with a stand-up mixer, mix together all ingredients thoroughly 5 minutes. Scrape sides regularly with a rubber spatula to ensure a proper mix.
Scoop mixture into small to medium loaf pans, filling each pan 2/3 full. I use a decorative pan of my Mom's that has 4 small loaf pans in one pan.
Bake at 350° 45-60 minutes depending on your pan size and oven. Use the toothpick test to judge, but don't overcook. You want this bread to be moist.
Remove from the oven and allow to cool for 10 minutes in the pan.
Turn out onto cooling racks. Wrap with Saran or another cling wrap to keep fresh.