Simple Sweet Potato Bread Recipe

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Sweet potato bread is simple to make and so so delicious. It’s one of those bread recipes that you can simply mix in minutes, add to bread pans, and bake. Sweet potato bread can be served for breakfast, as a great mid-day snack, or served next to your coffee!

If there is one crop that grows well in NC, it’s sweet potatoes!

Orange sweet potatoes or purple sweet potatoes, we can easily plant slips in May and leave them alone and watch them take over.

They love our hot and humid summer, and they are so tough that nothing bothers them (except the occasional bunny, but they usually don’t do much damage).

The thing is… There are a lot of commercial sweet potato farmers in NC as well and often there are just too many sweet potatoes.

We have a public food pantry in town and at least once a year a tractor-trailer will dump a mountain of sweet potatoes right in the parking lot.

I always wait a few days to see if other people that are in need pick them up, but usually, there are so many of them that they start to go bad…

Simple Sweet Potato Bread Recipe…

So in addition to what I grow in my garden, I also pick up a huge crate of sweet potatoes from the pantry at least once a year.

The thing is… Aside from myself, no one likes sweet potatoes around here much (insert face slap!).

All those delicious and healthy sweet potatoes and my kids just won’t eat them no matter how I serve them. I had to find a way to use the sweet potatoes in a way that my kids will like.

I was searching Pinterest one day for a sweet potato recipe when I noticed sweet potato bread. I had never tried sweet potato bread before, never even knew that it was possible to make a bread from sweet potatoes but I knew right away that this was what I had to do.

My kids are used to having quick bread for breakfast or a snack… I make low sugar zucchini bread, low sugar pumpkin bread, honey bread, and so on.

We all love eating quick breads and I love making them. They are simple to put together, simple to serve, and rather filling, and the best thing is that I can always freeze them for later (it’s a great way to preserve the harvest!).

So I looked up a few sweet potato bread recipes and moved things around a little bit to make it my own in a way that I know we would like it (like less sugar and so on…).

My sweet potato bread turned out so so delicious! It’s now one of our favorite bread recipes to make and eat.

So now, when I pick up or harvest a huge amount of sweet potatoes I can either make a few loaves and freeze them or I can make and freeze mashed sweet potatoes in portions for bread making in the future.

Ok, let me share this delicious recipe with you!

Tools That We Are Going to Need…

This is a very simple bread to make and we only need a few tools to make it happen…

Mixing bowls – I use two, one for the wet ingredients and one for the dry ingredients.

Flour sifter – to sift the flour.

Hand mixer – I prefer working with a hand mixer but feel free to make this bread with a stand mixer. It doesn’t matter.

Spatula – to scrape the sides of the mixing bowl and to help us transfer the batter to the bread pan.

Bread pan – to bake the bread in.

Parchment paper – to line the bread pan.

Cooling rack – to set the bread on to cool after baking.

That’s all we need. Let’s mix up this simple sweet potato bread!

Mixing the Wet Ingredients…

Adding mashed sweet potatoes.

Before we start, let me just note here that I doubled the recipe when I took the photos for this post. But I am listing the measurements for one loaf and below in the printable card I have the measurements for a single loaf as well.

Another thing that I love about this recipe is that it’s very easy to double, triple, or even quadruple if you want to make many loaves at once.

So I start by adding 1.5 cups of sweet potato puree to a large bowl…

Adding wet ingredients to a bowl.

Then I add 1/2 cup sugar, 1/2 cup brown sugar…

Adding the eggs to the rest of the wet ingredients.

1/3 cup of water, 1/3 cup of oil (I used vegetable but you can use coconut if you’d like), and 2 large eggs at room temperature (again, you see more eggs in the picture above because I doubled the recipe here)…

Mixing in the wet ingredients.

I give all this a good mix with the hand mixer and set aside for a moment.

Mixing the Dry Ingredients…

Sifting the flour.

To another bowl, I sift 1 3/4 cups of all purpose flour…

Mixing the dry ingredients.

And then add 1 teaspoon of baking soda, 1/4 teaspoon of baking powder, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, and 1/2 teaspoon of nutmeg.

I use a whisk to mix all the dry ingredients together…

Adding Dry Ingredients to Wet Ingredients…

Adding the dry ingredients.

Next I simply add the dry ingredients to the wet ingredients…

Mixing in the dry ingredients.

And use the hand mixer to combine them.

If you want to add 1/2 to 1 cup of any add-ons to this bread, this is the time.

You can add chocolate chips, dry cranberries, raisins, all kinds of nuts (I usually add pecans), and so on… Make it your own and add whatever you’d like.

Baking Sweet Potato Bread…

Adding bread batter to bread pans.

Once my batter is ready, I line my bread pans with parchment paper, oil the ends of the pan, and transfer my batter to the pan.

I didn’t do it this time, but usually I chop some pecans and add them on top of the batter before I bake the bread. It makes it extra pretty.

2 loaves of sweet potato bread.

I bake the bread in a preheated 350 degree oven for 45-50 minutes.

You’ll notice that the bread becomes golden on the top and you can check if it’s ready by inserting a tooth pick in the middle of it.

If the toothpick comes out dry and clean of batter then the bread is ready.

Serving Sweet Potato Bread…

Sweet potato bread sliced.

After I remove the bread from the oven, I let it cool in the pan for 15 minutes or so. Then, I remove it and set it on a rack to cool the rest of the way before serving.

Honestly, it’s doesn’t really need any addition to it when serving.

Of course, you can spread butter on it or jam (maybe strawberry jam, plum and apple jam, or fig jam will work), but it’s sweet enough and delicious on it’s own.

I usually slice it and serve with sliced apples and a good piece of cheddar cheese. It’s a glorious breakfast but nothing will prevent me from serving myself another piece next to my 4 pm coffee! It’s a great coffee cake as well!

Freezing Sweet Potato Bread…

This sweet potato bread freezes very well and again, it’s one of the things I love about it.

All I do is let it cool completely, then wrap it with plastic food wrap and stick it in the freezer.

It will last months in the freezer! When I’m ready to use it I simply take it out of the freezer and set it on the counter to thaw. I let it come to room temperature and serve it.

If you’d like, you can heat individual slices before you serve them. Toast each slice or heat it in the microwave for a few seconds.

I really hope that you’ll give this bread a try! We love it so much, and it’s so easy to make that I now sell it at the farmer’s market as well.

People love it and I always sell out very quickly.

The sweet potato recipe printable is below. If you make it, please come back to rate the recipe and let me know how you liked it!

And, if you liked this post, make sure to check a few other ones…

Healthy Banana Bread Recipe

Simple Strawberry Bread

Death By Chocolate Zucchini Bread

Simple No-Knead Artisan Bread

Challah Bread Recipe (and 5 ways to tie it)

Sweet Potato Bread Recipe

Sweet Potato Bread Recipe

Yield: 1 loaf
Prep Time: 10 minutes
Bake Time: 50 minutes
Total Time: 1 hour

Simple, soft, and delicious sweet potato bread recipe.


  • 1.5 cups sweet potato puree
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/3 cup water
  • 1/3 cup vegetable oil (or coconut)
  • 2 large eggs
  • 1 3/4 cups sifted all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/2 to 1 cup add-ins (optional. I love adding pecans. Find more ideas in the notes)


  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Add the sweet potato puree, sugars, water, oil, and eggs to a large mixing bowl and mix with a hand mixer (or add to the bowl of a stand mixer and mix) until combined.
  3. To a different bowl, add the sifted flour, baking soda, baking powder, salt, nutmeg, and cinnamon and mix.
  4. Add the dry ingredients into the bowl of the wet ingredients and use the mixer to combine.
  5. You can add the pecans now and mix them in or you can add them on top of the bread batter after you transfer it to the bread pan.
  6. Line a bread pan with parchment paper and add the bread batter to the pan.
  7. Bake for 45-50 minutes or until a toothpick that is inserted in the center of the bread comes out clean.


Feel free to add up to one cup of raisins, other kinds of nuts, dry cranberries, chocolate chips or any other kind of add-ons you like.

When the bread is ready, remove it from the pan and let cool before serving.

You can easily freeze this bread for later. Just let it cool to room temperature, then wrap it with plastic food wrap and store it in the freezer. It should last for months.

Nutrition Information:
Yield: 9 Serving Size: 1 slice
Amount Per Serving: Calories: 311Total Fat: 14gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 41mgSodium: 301mgCarbohydrates: 43gFiber: 3gSugar: 19gProtein: 5g

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