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Sweet Potato Quick Bread


Nutrition per serving:
261 calories
4g protein
10g fat (5g saturated)
40g carbohydrates
3G fibre
33mg iron
283 mg sodium

Rate this recipe 2.9/5 (10 Votes)


  • 1tbsp oil
  • 1/2 cup melted butter
  • 1/2 cup brown sugar
  • 2eggs lightly beaten
  • 1 1/2 cup leftover sweet potatoes mashed
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1/3 cup hot water


Servings 6
Level of difficulty Average
Preparation time 15mins
Cooking time 70mins
Cost Average budget


Step 1

Heat oven to 375 F and oil a 9X5 inch loaf pan.

Step 2

Combine butter and sugars, mix in eggs and potatoes, blend well.

Step 3

I separate bowl, combine flours, salt, baking soda, and spices.

Step 4

Add the dry mixture to the wet mixture, in two steps alternating with hot water.

Step 5

Pour batter into pan.

Step 6

Bake in centre of oven for 70 minutes or until a toothpick comes out clean.

Step 7

Cool slightly and serve.


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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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