Ingredients
Wet Ingredients
- 1 ½ cups mashed sweet potatoes (from 2 medium or 1 very large sweet potato)
- 3 tablespoons water
- 2 large eggs
- ½ cup canola or vegetable oil
- ¼ cup buttermilk (or yogurt, Greek yogurt, sour cream, or buttermilk powder mixed with proper water)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 ¼ cups granulated sugar
- ¼ cup light brown sugar, packed
- 2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- ¼ teaspoon salt
Instructions
- Prepare the pan: Preheat the oven to 350°F (175°C). Spray a 9-by-5-inch loaf pan, two 8-by-4-inch loaf pans, a 10-cup Bundt pan, or a muffin pan with floured cooking spray or grease and flour the pan(s); set aside.
- Cook and mash the sweet potatoes: Peel and chop sweet potatoes into 1-inch chunks. Place in a large, shallow microwave-safe bowl with 3 tablespoons water, cover with plastic wrap, and microwave on high for 15 to 17 minutes until very fork-tender. Alternatively, boil in a pot of water until tender, then drain well. Mash thoroughly with a fork and allow to cool slightly so the eggs won’t scramble when added.
- Combine wet ingredients: To the mashed sweet potatoes, add eggs, oil, buttermilk, and vanilla extract. Whisk together until well combined and set aside. (If using buttermilk powder, add 1 tablespoon powder to dry ingredients and ¼ cup water to this wet mixture.)
- Mix dry ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, cinnamon, ginger, nutmeg, allspice, cloves, and salt until evenly combined.
- Combine wet and dry mixtures: Pour the wet sweet potato mixture over the dry ingredients. Stir gently with a spatula or spoon, folding and scraping the bowl’s bottom to ensure no dry pockets remain. Avoid over-mixing to prevent tough bread.
- Bake: Pour batter into prepared pan(s) and smooth the top lightly. Bake for 60 to 70 minutes for a 9×5-inch loaf, or until the top is domed, golden, springy to the touch, and a cake tester inserted in the center comes out clean. Tent with foil during the last 15 minutes if browning too quickly. Baking times vary by pan size: 8×4 loaves about 40–45 minutes, Bundt about 1 hour, muffins about 18–20 minutes. Always check doneness based on these indicators.
- Cool: Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing and serving.
Notes
- Storage: Keep the bread wrapped tightly at room temperature for up to 5 days.
- For longer storage, wrap the cooled loaf in plastic wrap, place inside a gallon-sized Ziplock bag, and freeze for up to 3 months.
- Adjust spices according to taste for more or less intensity.
- Substitute buttermilk with yogurt, sour cream, or buttermilk powder following package directions.
- Baking time varies with pan choice; always test with a cake tester for doneness.
- Prep Time: 20 minutes
- Cook Time: 60 to 70 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
