Sweet Potato Bread

As Thanksgiving is this week, lots of grocery chains have sales going on sweet potatoes.  My local store had them for just $0.27 a pound, so I decided to buy a large amount of them with such a great price.  They keep for a pretty long time versus most other forms of produce, so it’s a great thing to stock up on when you can.  Of course, I am going to use some for Thanksgiving dinner & some for a couple sweet potato pies.  I am also going to bake some individually for quick, healthy lunch options – puree some for some baby food for my little guy – make sweet potato bread (which is perfect for freezing)….  And those are just some of the things I am going to use them for.

This morning, I made several loaves of sweet potato bread.  This bread is a great prelude to the big meal on Turkey day.  

Here is what you need:  

Combine the sugar & vegetable oil in a large bowl & beat well.   Beat in the eggs.

Combine the flour with the baking soda, salt, & pumpkin pie spice.

Beat in the flour mixture & water.

Stir in the sweet potatoes & pecans.  Pour the batter into 2 greased loaf pans.

Bake at 350 degrees for about 1 hour.

Slice & enjoy!  I personally like to eat mine with a little butter & a cup of coffee.


Sweet Potato Bread


  • cups white sugar
  • ½ cup vegetable oil
  • 2 eggs beaten
  • cups sifted bread flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • cup water
  • 1 heaping cup cooked and mashed sweet potatoes
  • ¾ cup chopped pecans


  • Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, and pumpkin pie spice. Stir flour mixture and water into egg mixture. Stir in sweet potatoes and chopped nuts.
  • Pour batter into 2 greased small loaf pans. Bake at 350 degrees F (175 degrees C) for about one hour.