Sweet Potato Bread
- Total Time: 2 hours 30 mins
- Yield: 1 loaf (10 slices) 1x
Description
The slight nuttiness of the whole wheat pastry flour enhances the nutty flavor of the sweet potato, which keeps this quick bread incredibly moist.
Ingredients
- 1 cup (240 ml) all-purpose flour, plus more for dusting the pan
- 1/2 cup (120 ml) whole wheat pastry flour
- 1 tsp fine salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp mace (or freshly ground nutmeg)
- 1 cup (240 ml) sweet potato flesh, scooped from 1-2 roasted sweet potatoes (instructions follow)
- 2/3 cup (160 ml) granulated sugar
- 1/3 cup (80 ml) packed light brown sugar
- 8 tbsp (115 g) unsalted butter (1 stick), melted, plus more for coating the pan
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- scant 1/2 cup (120 ml) whole milk
Instructions
- If you haven’t already, roast the sweet potatoes: preheat the oven to 425F, pierce each potato several times, and place on a baking sheet lined with parchment or foil. Bake about 45m to an hour (or longer) until a knife slides through with no resistance. (Plan to do this step enough in advance so that they have time to cool. It’s worth roasting a few and freezing extra for later).
- Preheat the oven to 350°F and arrange a rack in the middle.
- Butter a 9-by-5-by-3-inch loaf pan and dust with flour, tapping out any excess. (I also line the bottom of the pan with a very casually cut to fit rectangle of parchment paper).
- In a medium bowl, stir together the flours, salt, baking soda, baking powder, cinnamon, and mace or nutmeg in a medium bowl.
- Either in the bowl of a stand mixer fitted with a paddle attachment or using a hand mixer, beat the sweet potato flesh, granulated sugar, and brown sugar on medium speed until well combined. Mix in the butter on low speed until smooth (low speed so as to avoid splashing melted butter). Add the eggs one at a time, waiting until the first egg is incorporated before adding the second. Then beat in the vanilla.
- Scrape down the bowl and, on low speed, add half of the reserved flour mixture, then about half of the milk. Add the remaining flour, then the remaining milk and mix until just combined. (Do not overbeat).
- Scrape the batter into the pan and bake until a toothpick inserted into the center comes out clean, about an hour. Let the bread cool in the pan for 20 minutes or so, then remove from the pan and allow to cool on a rack.
- Prep Time: 30 mins
- Cook Time: 2 hours
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
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Frequently Asked Questions
Why does this recipe use both all-purpose flour and whole wheat pastry flour?
The excerpt specifically notes that the slight nuttiness of the whole wheat pastry flour enhances the nutty flavor of the sweet potato and keeps the bread incredibly moist. Using all-purpose flour alone would produce a lighter, more neutral crumb — the 1/2 cup of whole wheat pastry flour adds character without making the loaf dense.
What is mace and can I substitute it with nutmeg?
Mace is the dried lacy outer covering of the nutmeg seed — it has a similar warm, slightly floral flavor but is a bit more delicate. The recipe itself says you can use freshly ground nutmeg in place of the 1/2 tsp mace, so this is a built-in substitution.
Why roast the sweet potatoes instead of boiling or microwaving them?
The recipe roasts the sweet potatoes at 425°F for 45 minutes to an hour until a knife slides through with no resistance. Roasting concentrates the sugars and drives off excess moisture — boiling adds water, which can make the quick bread batter too wet. The recipe also notes it’s worth roasting a few extra and freezing them for later use. 
Why does the recipe warn not to overbeat the batter?
The instructions specifically say “do not overbeat” when combining the flour and milk. Overbeating develops gluten strands in the all-purpose flour, which makes the finished loaf tough and chewy rather than tender — mixing just until combined gives the best crumb.
Sugar amounts say ‘? cup’. ???
All fixed!