RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Bread Recipes 4 >  Sweet Potato Bread



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Also see Article: Louisiana Sweet Potatoes

Makes 36 1/4 inch slices.

• 2 cups sugar
• 1/2 cup cooking oil
• 1 cup egg substitute
• 3 1/2 cups all-purpose flour
• 1 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 2/3 cup water
• 2 cups fresh sweet potatoes (yams), cooked and mashed or 2 (15 oz.) cans sweet potatoes, drained and mashed
• 1/2 cup chopped pecans (optional)

Combine sugar and oil; beat well.

Add egg substitute and beat.

Combine dry ingredients and add to egg mixture alternately with water.

Stir in sweet potatoes and chopped pecans.

Pour into three greased 9 x 5-inch loaf pans.

Bake at 350 degrees for about 1 hour.

Will freeze well. 

Per serving without pecans: CAL 133; FAT 3.45g; PROTEIN 2.25g; CARB 23.7g; CHOL 0mg.

Louisiana Sweet Potato Commission, Louisiana Department of Agriculture and Forestry -

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages