Food

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.

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