Sweet Potato Bread

  • By Diane Johnson, from the recipe box of Ruby Smith Singleton

Try this sweet bread warm with fresh whipped butter for a delicious treat! This recipe first appeared in Recipes & Remembrances: Croom Family Cookbook.

sweet potatoes

Sweet Potato Bread

  • 1 tablespoon cinnamon
  • 1½ teaspoons salt
  • 2 teaspoons baking soda
  • 3 cups all purpose flour
  • 3 cups sugar
  • 1 cup vegetable oil
  • ½ cup water
  • 4 eggs
  • 1 cup sweet potatoes, cooked and mashed
  • 1 cup pecans, chopped

Mix cinnamon, flour, salt, baking soda, and sugar. Set aside. In a separate bowl, mix oil, eggs, water, potatoes, and pecans. Add mixtures together. Mix well and pour into 3 small, well-greased and floured loaf pans. Bake at 350 degrees for 45-60 minutes. Allow to cool and then coat with powdered sugar on all sides.

This recipe first appeared in Recipes & Remembrances: Croom Family Cookbook, which was featured in the September 2012 issue of Our State magazine.

Additional recipes from this cookbook:

Angel Biscuits
Hallie Mae’s Coconut Cream Pie
Potato Soup

This entry was posted in Recipes, September 2012. Bookmark the permalink.

Leave a Comment:

Comments are moderated and once approved will appear in the space above. Your name will appear as you provide it in the block below. Your email address will not appear or be shared. Required fields are marked *.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>