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Pecan Sweet Potato Bread

Rated as 4.79 out of 5 Stars

"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."
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3 h 25 m servings 411
Original recipe yields 16 servings (2 9x5-inch loaves)


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
  2. 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.
  3. 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.
  4. 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.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 411 calories; 22.4 49.2 6.1 85 358 Full nutrition

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Read all reviews 11
  1. 14 Ratings

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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 ...

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.

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Least positive

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 ...

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 re...

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...

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 exac...

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...

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!

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 intern...

I made this recipe just as directed. This is now a family favorite!!!

Yes I would make it again. I reduce the amount of sugar by half for both the brown sugar and the white sugar. It was still sweet enough. I think it could’ve used more nuts. There were many bi...