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This moist and spicy bread from field editor Rebecca Cook Jones of Henderson, Nevada gives a true feeling of fall. “My family isn’t fond of traditional sweet potatoes, so I make this yummy bread instead,” says Rebecca.
Originally published as Sweet Potato Bread in Taste of Home October/November 2007, p10
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Reviewed on Apr. 19, 2011 by JenfromFlag
This recipe is FABULOUS! My family doesn't like sweet potatoes much so I wanted to get creative. I found this recipe and my family ate the entire loaf with dinner they loved it so much!!!!
Reviewed on Dec. 03, 2010 by 1968Debra
I loved this bread. I had a little trouble with it baking the whole way trought. I will make it in mini loaves next time, to shorten the baking time and to share with friends.
Reviewed on Oct. 28, 2010 by sheagley
This is very good...nice for fall. Usually takes longer to bake than recipe states.I have made it for several years and it has never failed.People who don't like sweet potatoes love this.
Reviewed on Feb. 11, 2009 by Alice36
What is the best way to cook sweet potatoes for this recipe? I always cook them in the microwave. Would they be too dry that way? We don't like yams. Alice W.
Reviewed on Feb. 11, 2009 by vickyglatt
could you substitute pumpkin for the sweet potato
Reviewed on Nov. 10, 2008 by Marilyn1953
This bread is wonderful. I get so many requests for this recipe.
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