Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Praline Sweet Potato Bread

I like to give these pretty loaves as gifts. Save time during the busy holiday season by baking a big batch and freezing them.

32 ServingsPrep: 25 min. Bake: 1 hour + cooling

Ingredients

4 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon baking powder
2 cups packed light brown sugar
1-1/2 cups sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
4 eggs
2 cups mashed sweet potatoes
1 cup canola oil
2/3 cup water
1 teaspoon rum extract
1 cup chopped pecans
TOPPING:
3 tablespoons dark brown sugar
3 tablespoons dark corn syrup
4 teaspoons butter
1/2 teaspoon vanilla extract
1/2 cup chopped pecans

2 of 2

Praline Sweet Potato Bread (continued)

Directions

Grease and flour two 9-in. x 5-in. loaf pans. Line bottoms of pans
with waxed paper and grease the paper; set aside.
In a large bowl, combine the first 11 ingredients. In another large
bowl, whisk the eggs, sweet potatoes, oil, water and extract. Stir
into dry ingredients just until moistened; fold in pecans.
Transfer to prepared pans. Bake at 350° for 60-70 minutes or
until a toothpick inserted near the center comes out clean. Cool for
10 minutes before removing from pans to wire racks. Carefully peel
off waxed paper.
For topping, in a small saucepan, combine the brown sugar, corn
syrup, butter and vanilla. Cook and stir over medium heat until
butter is melted. Remove from the heat; stir in pecans. Pour over
loaves. Cool completely before cutting. Yield: 2 loaves (16 slices
each).

Nutrition Facts: 1 slice equals 286 calories, 12 g fat (1 g saturated fat), 28 mg cholesterol, 229 mg sodium, 42 g carbohydrate, 2 g fiber, 3 g protein.