I have a bunch of sweet potatoes left over, so I’ve been trying out more sweet potato recipes. While I’ve enjoyed the sweet potato cupcake roses I’ve made the past few years, I would love to find another sweet potato bread/cake recipe.
The recipe ended up being exactly what I was looking for. The sweet potato cupcakes I made previously are are the dense side. While I enjoy them, sometimes I’m in the mood for something lighter. This quick bread is very moist, and has a fluffier texture. I really enjoyed the bread.
Originally, I thought the bread was too plain on its own so I wanted to do something to it. I decided to add a pecan streusel topping. For some reason, my streusel didn’t stick very well to the bread, so it became very crumbly and kept falling off when I was cutting the bread. So next time I’ll skip the streusel. The bread was super yummy though. I’m going to make this again and maybe next time I’ll make them as mini cakes.
Makes one 7 x 3 loaf
Pecan streusel topping
1/4 cup firmly packed dark brown sugar
1/4 cup unsalted butter, at room temperature, cut into small pieces
1 teaspoon ground cinnamon
1/4 cup chopped pecans
2. Mix sweet potatoes, sugar and oil in a bowl. Whisk in egg.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt. Add the flour mixture to the sweet potato mixture and mix with until combined.