Sweet Potato Bread

Ingredients

• 180 g (1½ cups)white wholemeal flour
• 1½ tspbaking powder
• ½ tspbicarbonate of soda
• ½ tspsalt
• ½ tspground nutmeg
• 1 tspground cinnamon
• 113 g (½ cup)butter, at room temperature
• 113 g (⅓ cup; the supplied recipe also lists 255 g)honey
• 2 largeeggs, lightly beaten
• 30 ml (2 tbsp)water
• 284 g (1 cup)mashed cooked sweet potato
• 113 g (4 oz)pecans, chopped
• 85 g (3 oz)pitted dates, chopped
• 1 medium carrot (about 55 g or ½ cup)carrot, peeled and shredded

Instructions

1. 1

   Heat the oven

   Preheat the oven to 177°C.

2. 2

   Prepare the tin

   Butter a 23 × 13 cm loaf tin.

3. 3

   Whisk dry ingredients

   In a medium bowl, whisk together the flour, baking powder, bicarbonate of soda, salt, nutmeg and cinnamon.

4. 4

   Mix the batter

   Using a stand mixer fitted with the paddle attachment, beat the honey and butter on medium-high for about 2 minutes, until fluffy. Add the eggs and water and mix just until combined. Add the dry ingredients and mashed sweet potato, mixing just until combined. Add the pecans, dates and carrot; mix just until combined, scraping down the bowl with a rubber spatula as needed.

5. 5

   Bake the loaf

   Scrape the batter into the prepared tin with a rubber spatula and smooth the top. Bake for 70 minutes, or until a knife inserted into the centre comes out moist but clean.

6. 6

   Cool and serve

   Take the bread out of the oven and cool it in the tin on a rack for 15 minutes. Turn it out onto the rack and leave it to cool completely. Slice and serve, or, for best results, wrap tightly in cling film and refrigerate overnight; then slice, toast and serve warm with butter.

What is sweet potato bread?

Sweet potato bread is a sweet, spiced quick bread: it rises with baking powder and bicarbonate of soda rather than yeast. This version draws on the Southern American tradition of baking with sweet potato, pairing its soft texture with honey, dates and pecans.

Wholegrain flour gives the loaf a hearty base, while mashed sweet potato helps keep the crumb tender. Carrot adds another touch of sweetness, and cinnamon and nutmeg bring warmth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 257 calories, 4g protein, 28g carbs, 16g fat.

The flour, sweet potato, honey, dates and carrot provide most of the carbohydrates; butter and pecans contribute much of the fat, while eggs, pecans and flour provide some protein. Pair a slice with plain yoghurt or fruit for a more substantial plate.

Choose the right sweet potato texture

Cooked and mashed: use sweet potato that is soft enough to mash smoothly, then measure the mash. A few small lumps are fine, but a very wet mash can make the loaf heavy.

Cool before mixing: let freshly cooked sweet potato cool before adding it to the batter. This helps it combine evenly with the butter and eggs.

Mix only until combined

Creamed butter and honey: beating them for about 2 minutes makes the mixture fluffy. The butter should be at room temperature so it can blend without leaving hard pieces.

After adding flour: mix just until no dry streaks remain, then stop. Overmixing can make a quick bread tighter and less tender.

Read the doneness cues

Centre test: begin checking at the stated 70 minutes. A knife inserted in the middle should come out moist but clean, with no raw batter clinging to it.

Cool before slicing: the loaf is delicate while hot, so let it rest in the tin for 15 minutes and then cool completely on a rack. This gives it time to set and makes neater slices.

Make the most of the fruit and nuts

Dates and pecans: chop them so they are distributed through the loaf rather than gathering in large pockets. Add them with the shredded carrot at the end of mixing.

Carrot: shred it finely so it blends into the crumb. Scrape down the bowl as needed to catch ingredients clinging to the sides.

Serving and overnight chilling

Freshly cooled: serve slices plain, or spread with butter for a simple snack. The spices and sweet potato make the loaf flavourful without needing a topping.

Toasted: the recipe recommends wrapping and refrigerating the cooled loaf overnight before slicing and toasting. Serve the warm toast with butter, if you like.

Recipe notes & tips

• Bring the butter to room temperature before beating it with the honey.
• Measure the mashed sweet potato after cooking and mashing it.
• Chop the pecans and dates into small pieces for even distribution.
• Scrape down the mixer bowl before the final additions are fully mixed in.
• Use a knife in the centre of the loaf to check for doneness.
• Let the loaf cool completely before wrapping it for an overnight chill.

Variations

• Extra spice: add a little more cinnamon or nutmeg while keeping the dry ingredients balanced.
• Different nuts: replace the pecans with chopped walnuts.
• More fruit: swap some of the dates for raisins or dried cranberries.
• No mixer: beat the butter and honey by hand until fluffy, then mix in the remaining ingredients gently.
• Toasted slices: chill the cooled loaf overnight, then toast slices and serve with butter.

Common mistakes to avoid

• Cold butter: it will not beat smoothly with the honey; soften it to room temperature first.
• Overmixing: it can make the crumb dense; stop as soon as the batter is combined.
• Wet sweet potato: excess moisture can weigh down the loaf; use cooked, well-drained mash.
• Skipping the centre check: the outside may brown before the middle is done; test the centre with a knife.
• Removing it too soon: the loaf can break while hot; rest it in the tin for 15 minutes before turning it out.

How to store

Once completely cool, wrap the loaf tightly and refrigerate it; the recipe recommends chilling it overnight before slicing. Toast slices to serve warm. The recipe does not specify a storage duration.

Frequently asked questions