Southern Sweet Potato Bread Recipe

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Creamy orange spread delightfully dresses this moist quick bread. -North Caroline Sweet Potato Commission

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Southern Sweet Potato Bread Recipe

Prep: 15 min. Bake: 40 min. + cooling

Yield: 16 Servings

15 40 55

Ingredients

1/4 cup butter, softened
1/2 cup packed brown sugar
2 eggs, lightly beaten
1 cup mashed sweet potatoes
3 tablespoons milk
1 teaspoon grated orange peel
2 cups self-rising flour
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 cup chopped pecans
ORANGE CREAM SPREAD:
1 package (3 ounces) cream cheese, softened
1 teaspoon orange juice
1 teaspoon grated orange peel

Directions

In a bowl, cream butter and sugar. Add eggs; mix well. Add sweet potatoes, milk, and orange peel; mix well. Combine flour, allspice and nutmeg; add to creamed mixture. Mix just until combined. Fold in nuts. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 40-45 minutes or until bread tests done. Cool in pan for 10 minutes before removing to a wire rack. Cool completely.
In a bowl, combine spread ingredients; beat until smooth. Serve with bread. Yield: 1 loaf.

Editor's Note: 2 cups of all-purpose flour, 1 tablespoon baking powder and 1 teaspoon salt may be substituted for self-rising flour.

Nutritional Facts 1 serving (1 slice) equals 166 calories, 7 g fat (3 g saturated fat), 40 mg cholesterol, 239 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Southern Sweet Potato Bread in Taste of Home October/November 1994, p17