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Praline Sweet Potato Bread

 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 McCormick® Pure 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).
Nutritional 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.