Save on Pinterest A warmly spiced, moist loaf featuring roasted sweet potatoes and crunchy pecans—perfect for cozy weekends by the fire.
I love making this loaf on chilly weekends as it fills the house with warm spices and brings everyone to the kitchen.
Ingredients
- Wet Ingredients: 1 cup (225 g) cooked, mashed sweet potato (from about 1 large sweet potato), 2 large eggs, 1/2 cup (120 ml) vegetable oil or melted butter, 1/2 cup (120 ml) buttermilk or milk, 2/3 cup (130 g) light brown sugar packed, 1/4 cup (60 ml) pure maple syrup, 1 tsp vanilla extract
- Dry Ingredients: 2 cups (250 g) all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger, 1/8 tsp ground cloves
- Add-ins: 1 cup (110 g) pecan halves or pieces toasted, 1/3 cup (60 g) golden raisins or dried cranberries (optional)
Instructions
- Step 1:
- Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
- Step 2:
- Pierce the sweet potato with a fork roast at 400°F (200°C) until soft (about 45 minutes) then cool peel and mash until smooth.
- Step 3:
- In a large bowl whisk together the mashed sweet potato eggs oil or melted butter buttermilk brown sugar maple syrup and vanilla until thoroughly combined.
- Step 4:
- In a separate bowl whisk the flour baking powder baking soda salt cinnamon nutmeg ginger and cloves.
- Step 5:
- Add the dry ingredients to the wet mixture. Stir gently until just combined do not overmix.
- Step 6:
- Fold in pecans and optional raisins or cranberries.
- Step 7:
- Pour the batter into the prepared loaf pan. Smooth the top and sprinkle with a few extra pecans if desired.
- Step 8:
- Bake for 50–55 minutes or until a toothpick inserted into the center comes out clean.
- Step 9:
- Cool in the pan for 10 minutes then lift out and transfer to a wire rack to cool completely before slicing.
Save on Pinterest Sharing this loaf at the cabin always creates warm and happy family moments filled with smiles and second helpings.
Required Tools
9x5-inch (23x13 cm) loaf pan Mixing bowls Whisk Rubber spatula Parchment paper Wire rack
Allergen Information
Contains Eggs Milk (dairy) Tree nuts (pecans) Gluten (wheat). If using plant-based milk and oil can be made dairy-free. Always check labels for hidden allergens.
Nutritional Information
Per slice based on 10 slices Calories: 265 Total Fat: 13 g Carbohydrates: 34 g Protein: 4 g
Save on Pinterest This sweet potato pecan loaf is a delightful treat perfect for any occasion. Enjoy the warm flavors and comforting texture in every slice.
Recipe Questions & Answers
- → How do I roast the sweet potatoes properly?
Pierce sweet potatoes with a fork and roast at 400°F (200°C) for about 45 minutes until soft. Let cool before peeling and mashing smooth.
- → Can I substitute pecans with other nuts?
Yes, walnuts can be used as an alternative to pecans, providing a slightly different but complementary flavor and texture.
- → What can I use instead of buttermilk?
You can substitute buttermilk with regular milk or a dairy-free alternative mixed with a teaspoon of vinegar for a similar tang.
- → How can I add extra flavor to the loaf?
Adding 2 tablespoons of finely chopped crystallized ginger enhances the warm spice notes and adds a subtle zing.
- → What is the best way to store the loaf?
Wrap the loaf tightly and freeze for up to two months, or keep refrigerated and consume within a few days for freshness.