Sweet Potato Bread

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


Diane Johnson, from the recipe box of Ruby Smith Singleton

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

Our State
Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.
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