Vegan Sweet Potato Bread

4.9
(7)

Southern favorite that I modified for a vegan diet. This also freezes well.

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Prep Time:
20 mins
Cook Time:
1 hrs 25 mins
Total Time:
1 hrs 45 mins
Servings:
12
Yield:
1 loaf

Ingredients

  • 1 cup chopped sweet potato

  • 1 ½ cups white sugar

  • ½ cup vegetable oil

  • 1 over-ripe banana

  • 1 ¾ cups sifted all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • ¼ teaspoon salt

  • teaspoon baking powder

  • cup water

  • ½ cup chopped pecans

Directions

  1. Bring water to a boil in a large pot. Add sweet potatoes and cook until tender, 20 to 30 minutes; drain. Place sweet potatoes in a bowl and mash with a potato masher until smooth.

  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

  3. Stir sugar and oil together in a bowl until well mixed; beat in banana. Combine flour, baking soda, cinnamon, nutmeg, salt, and baking powder in a bowl. Alternate stirring the flour mixture and 1/3 cup water into the sugar mixture until combined. Mix in sweet potatoes and pecans; stir until batter is smooth. Pour batter into the prepared loaf pan.

  4. Bake in the preheated oven until top is golden brown, about 1 hour.

Cook's Notes:

Yams can be substituted for sweet potatoes, if desired.

The 9x5-inch loaf pan can be substituted with 2 small loaf pans.

Nutrition Facts (per serving)

295 Calories
13g Fat
44g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 295
% Daily Value *
Total Fat 13g 16%
Saturated Fat 2g 8%
Sodium 165mg 7%
Total Carbohydrate 44g 16%
Dietary Fiber 2g 6%
Total Sugars 27g
Protein 3g
Vitamin C 1mg 6%
Calcium 14mg 1%
Iron 1mg 6%
Potassium 112mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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