Name: Sweet Potato Nut Bread
Yield: 1 Batch(es)
Cuisine: Latin
Ingredients: 1, Cup ,packed light brown sugar; 2/3, Cup ,milk; 6, Tablespoons ,unsalted butter, melted; 2, Large ,eggs; 1 1/4, Cups ,all-purpose flour; 3/4, Cup ,whole wheat flour; 1, Teaspoon ,ground cinnamon; 3/4, Teaspoon ,Salt; 1 1/2, Cups ,shredded orange- or white/yellow-fleshed sweet potatoes, or a combination; 1, Cup ,chopped walnuts, pecans, or a combination, toasted; 1/2, Cup ,raisins, ideally golden; 2, Tablespoons ,chopped walnuts, pecans, or a combination; 1 1/2, Teaspoons ,packed light brown sugar; 1/2, Teaspoon ,ground cinnamon

Our Sweet potato Nut Bread is like a really great banana bread—but with shredded sweet potatoes instead of bananas! Easy to make and laced with super food sweet potato vitamins and minerals, it's delicious for breakfast in the morning, tea in the afternoon, or an anytime snack or sweet treat.

Makes one 8-by-4-inch loaf

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Ingredients

For 1 Batch(es) Serving size

Sweet Potato Bread

1 Cup packed light brown sugar
2/3 Cup milk
6 Tablespoons unsalted butter, melted
2 Large eggs
1 1/4 Cups all-purpose flour
3/4 Cup whole wheat flour
1 Teaspoon ground cinnamon
3/4 Teaspoon Salt
1 1/2 Cups shredded orange- or white/yellow-fleshed sweet potatoes, or a combination
1 Cup chopped walnuts, pecans, or a combination, toasted
1/2 Cup raisins, ideally golden

Nut Topping

2 Tablespoons chopped walnuts, pecans, or a combination
1 1/2 Teaspoons packed light brown sugar
1/2 Teaspoon ground cinnamon

Sweet Potato Nut Bread Directions

Preheat the oven to 375°F. Coat an 8-by-4-inch loaf pan with nonstick cooking spray.
In a large bowl, whisk together the sugar, milk, butter, and eggs. Set aside.
In a medium bowl, combine the flours, cinnamon, baking soda, and salt. Stir in the sweetpotatoes.
Mix the flour mixture to the sugar mixture, stirring until almost combined. Add the nuts and raisins, gently stirring until just combined. Transfer the batter to the prepared pan.
If using the nut topping, in a small bowl, combine the nuts, sugar, and cinnamon. Sprinkle over the batter.
Bake 30 minutes.
Cover pan loosely with foil and continue to bake until a tester inserted into the center comes out with a few moist crumbs, 35 to 45 minutes.