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Southern Sweet Potato Bread

 Southern Sweet Potato Bread
Creamy orange spread delightfully dresses this moist quick bread. -North Caroline Sweet Potato Commission
16 ServingsPrep: 15 min. Bake: 40 min. + cooling

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.

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Southern Sweet Potato Bread (continued)

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.