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+ servings

Southern Sweet Potato Bread

This old-fashioned sweet potato bread is a Southern classic! Best of all, the easy loaf comes together with just one bowl and a whisk!
Course bread, Breakfast, Side Dish
Cuisine American, Southern
Keyword easy sweet potato bread recipe, old fashioned sweet potato bread, southern sweet potato bread, sweet potato bread
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Servings 1 loaf (about 10-12 slices)
Calories 197kcal
Author Blair Lonergan


  • 1 ½ cups sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 cup cooked, mashed sweet potatoes
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • Optional: ½ cup chopped nuts (such as walnuts or pecans)


  • Preheat oven to 350°F. Grease and flour an 8 x 4-inch or 9 x 5-inch loaf pan. Set aside.
  • In a large mixing bowl, whisk together sugar, oil, and eggs. Add mashed sweet potatoes and vanilla extract; whisk to combine. Sprinkle baking soda and salt over top; stir until well blended.
  • Stir in flour, cinnamon, nutmeg, and cloves; be careful not to over-mix.
  • Fold in the nuts, if using.
  • Transfer batter to the prepared pan. Bake for 45-55 minutes for dark or nonstick pans or up to 60-70 minutes for glass, ceramic, or light pans. The bread is done when a toothpick inserted in the center comes out clean. Tent the loaf with foil during the final 15-20 minutes of baking if the top starts to get too dark.
  • Remove the bread from the pan and cool on a wire rack before slicing and serving.


  • Use roasted, mashed sweet potatoes for the best flavor and texture. The roasted potatoes aren't too wet, so they don't make the bread too dense or gummy.
  • For a shortcut, use canned sweet potato puree (no peeling, roasting, or mashing necessary).
  • To roast your own potatoes at home, preheat the oven to 425°F. Line a rimmed baking sheet with foil. Poke holes all over the outside of two medium sweet potatoes. Place on the foil-lined baking sheet and roast until tender, about 45-60 minutes. Cut a slit in the top of each potato to release steam. When cool enough to handle, scoop out the flesh and mash until smooth. Measure out 1 cup for this recipe, and use as instructed.
  • Do not over-mix the batter. It should come together so that everything is combined, but then stop stirring! Mixing too much will result in a dry, dense loaf.
  • The total baking time will vary depending on the type of loaf pan that you use. A dark metal, nonstick pan cooks the bread faster, so it will likely be done within 45-55 minutes. By contrast, a lighter metal pan, a glass pan, or a ceramic pan can easily require up to 70 minutes of baking in a 350°F oven. You can tell that your loaf is cooked through when you insert a toothpick or long stick deep into the center of the loaf and it comes out clean.


Serving: 1slice (1/12 of the loaf) | Calories: 197kcal | Carbohydrates: 44g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 258mg | Potassium: 144mg | Fiber: 1g | Sugar: 27g | Vitamin A: 4530IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 1mg