Soul Food Sweet Potato Bread
This sweet potato bread is a soul food classic, offering a light and fluffy texture with warm cinnamon and nutmeg flavors. A perfect breakfast treat or snack, it pairs beautifully with a slather of cinnamon honey butter for extra richness.
Equipment
- Baking sheet
- Electric mixer
- Mixing bowls
- 9 x 5-inch loaf pan
- Spatula
- Cooling rack
Ingredients
- 2 sweet potatoes
- 1 cup granulated sugar
- ½ cup unsalted butter room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 cups sifted all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Cinnamon Honey Butter for serving, optional
Instructions
- Bake the Sweet Potatoes: Preheat the oven to 400°F. Cut the sweet potatoes in half lengthwise and place them cut side down on a baking sheet. Roast for 15 minutes, then flip and continue baking for another 15 minutes, until the tops are browned and a fork easily pierces them. Remove from the oven, let cool, then scoop out the soft flesh, discarding the skins.
- Prepare the Loaf Pan & Oven: Lower the oven temperature to 325°F and grease a 9 x 5-inch loaf pan with butter or nonstick spray.
- Cream the Butter & Sugar: In a large mixing bowl, use an electric mixer to beat the sugar and butter together until the mixture is light and fluffy. Add eggs one at a time, mixing well after each. Stir in the vanilla extract and set aside.
- Mix Wet Ingredients: In a separate bowl, mash the roasted sweet potatoes with the milk, cinnamon, and nutmeg until smooth.
- Combine Dry Ingredients: In another bowl, whisk together the sifted flour, baking powder, baking soda, and salt.
- Combine Everything: Gradually add the mashed sweet potato mixture to the creamed butter mixture, stirring to combine. Then, slowly fold in the dry ingredients, mixing until just incorporated.
- Bake the Bread: Pour the batter into the prepared loaf pan, smoothing the top. Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
- Cool & Serve: Let the bread rest in the pan for 15 minutes, then carefully transfer it to a cooling rack to cool completely. Slice and serve with Cinnamon Honey Butter for extra flavor.
Notes
- For added texture, mix in ½ cup of chopped pecans or walnuts to the batter.
- You can replace all-purpose flour with whole wheat flour for a heartier version.
- To enhance sweetness naturally, use ½ cup brown sugar and ½ cup granulated sugar instead of all granulated sugar.
- This bread stores well for up to 3 days at room temperature or 5 days refrigerated.
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