Moist delicious way to use up excess sweet potatoes or yams after the holidays. This is so delicious that it disappeared within minutes. Wrap in aluminum foil to keep the moisture in. Ideally, refrigerate the loaves for 2 hours or more before serving; or can be frozen and served later. Just remove from freezer and allow to thaw while still covered at room temperature for about 4 hours before serving.

20 mins
1 hr
3 hrs 25 mins
2 hrs 5 mins
Max Servings:



  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.

    Ads will not print with your recipe
  • Beat butter, white sugar, and brown sugar together in a bowl until smooth. Stir in sweet potatoes, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and cloves until well blended.

  • Place all the baking mix in a large bowl; stir sweet potato mixture into baking mix until batter is just blended. Fold in pecans. Divide the batter evenly between the two loaf pans.

  • Bake in the preheated oven until a knife inserted in the center of the loaves comes out clean, 60 to 70 minutes. Cool loaves in the pans for at least 5 minutes before removing to cool completely on a wire rack, at least 2 hours.

Cook's Note:

Leftover yams or sweet potatoes can be mashed and used. If you don't have any leftovers, then individually wrap in foil 2 or 3 large sweet potatoes or yams. Place in a baking dish and bake on 400 degrees F (200 degrees C) until tender. Cool and peel. Mash with a potato masher. Canned yams can be substituted for fresh sweet potatoes or yams.

Nutrition Facts

411.41 calories; 6.05 g protein; 49.21 g carbohydrates; 22.35 g fat; 85.33 mg cholesterol; 357.88 mg sodium.Full Nutrition

Reviews (11)

Read All Reviews

Most helpful positive review

What is 'leftover" sweet potatoes? LOL..I love sweet potatoes so does the family...we never have extra...but I can always mash some and make bread! Gonna try for our late Thanksgiving dinner tomorrow

Most helpful critical review

this is a good recipe but I had to make some changes. I added 1 cup of pecans and 1 cup of coconut and 3 cups of flour.
14 Ratings
  • 5 Rating Star 12
  • 3 Rating Star 1
  • 4 Rating Star 1
What is 'leftover" sweet potatoes? LOL..I love sweet potatoes so does the family...we never have extra...but I can always mash some and make bread! Gonna try for our late Thanksgiving dinner tomorrow
Deb C
This was a delicious moist bread that made excellent use of left-over sweet potatoes. Allow the bread to sit for some time to allow the spice flavors to meld for ultimate flavor. For best results make a day ahead.
This is delicious however I would like to see if I can get away with less sugar. Next time I make this I plan to keep the 2/3 C brown sugar and the sweetened condensed milk but omit the 2/3 C white sugar.
I had so much sweet potatoes leftover. Since we use so much butter in our sweet potatoes I used about 1/2-3/4 cup butter. Didn't have sweet condensed milk so I made my own! Thanks to the internet! I just couldn't get a clean knife after baking so it over cooked on the outside! But the bread itself is really tasty and moist! I would definitely make this again!
Had to make this into muffins to keep the portions under control. Hubby would have eaten an entire loaf by himself. And he swears to hate sweet potatoes!
My personal best ever quick bread! Substituted old mushy bananas cuz thats what i had on hand and subbed in flour baking powder and baking soda for the bisquick cuz i didn't have that either. google "bisquick substitute" and it will pop up. or look for similar recipes- may seem common sense but there are new cooks on this site also. I would have included the measurements but I doubled the recipe and added tons of nuts and raisins and got 5 loaves so i prolly played with the measurements a bit. Used white sugar only cuz the sweetened condensed milk i used was actually called La Lechera (Dulce de Leche) which is a caramel flavor. Also subbed Butter Flavor Crisco for the butter again- cuz that is what i had! I added both walnuts and pecans and raisins as the last step before baking. For the new cooks put all nuts and raisins in a bowl with enough flour to coat all of them stir around with a fork and THEN add that to your wet batter. This very important step prevents your nuts and raisins from sinking to the bottom of the pan. Then i cooked at 325 for 1 hour and 350 for 10-15 minutes or so for a PERFECT BEAUTIFUL CRUST! Did it that way cuz my last quick bread burned around the edges and was dry. FYI i happened to have some whole wheat flour on hand that i forgot to put into the batter so i used it to dust my pans after I greased them. That really made a difference in the wa
Nita Rockwell Powis
WOW! This is excellent! I didn't have bisquick so I used the substitute from this site. I didn't have condensed milk so I googled a substitute and waa laa! I followed the recipe ALMOST exactly. I didn't have all of the spices listed but I did have pumpkin pie spice which I used instead. This was very impressive! I used bundt muffin pans and then topped it with a googled pecan streusel. EXCELLENT!! They were awesome with and without the added streusel
I made this recipe just as directed. This is now a family favorite!!!
Wonky Girl
Was not sure about using Bisquick but it made a very good bread. Recipe didn't ask for vanilla (seemed odd) so I added 1 TBS spiced rum. I will bake this again and share with friends.