Sweet potato bread is the cosy cousin of banana bread — dense, tender, and full of warm spice. It’s a perfect way to use up leftover roasted or mashed sweet potatoes and fills your kitchen with that irresistible fall aroma. This version is easy to make, requires no mixer, and works beautifully as breakfast, snack, or dessert.

Ingredients

Dry Ingredients

1 ¾ cups (220g) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger (optional, for a little kick)

Wet Ingredients

1 cup (about 250g) mashed cooked sweet potato
½ cup (120ml) vegetable oil (or melted butter)
⅔ cup (135g) brown sugar
¼ cup (50g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
¼ cup (60ml) milk or buttermilk

You can roast, boil, or microwave your sweet potatoes — just make sure they’re soft and well-mashed.

Optional Add-Ins

½ cup chopped pecans or walnuts
½ cup raisins or chocolate chips

Instructions

Prepare the Sweet Potato

Preheat your oven to 350°F (175°C).
If you haven’t prepped the sweet potato yet, pierce one large sweet potato with a fork, bake for 45–60 minutes until soft, then peel and mash.
Measure out 1 cup of mashed sweet potato and let it cool slightly.

Mix Dry Ingredients

In a medium bowl, whisk together

Set aside.

Mix Wet Ingredients

In a large bowl, combine:

Whisk until smooth and fully combined.

Combine Wet and Dry Mixtures

Add the dry ingredients to the wet ingredients in two parts.
Stir gently with a spatula until just combined — don’t overmix.
Fold in any add-ins like nuts or chocolate chips.

Bake

Grease a 9×5-inch loaf pan (or line with parchment paper).
Pour in the batter and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted in the centre comes out clean.
Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Serve

Slice and enjoy warm.

This bread keeps well at room temperature for 2–3 days or up to a week refrigerated. It also freezes beautifully.

FAQs

Can I use canned sweet potatoes or yams?

Yes — just make sure they’re plain, not candied or packed in syrup. Drain well and mash before measuring.

Can I make it gluten-free?

Yes, use a 1:1 gluten-free flour blend that includes xanthan gum.

What can I use instead of oil?

You can use melted butter, coconut oil, or applesauce for a lighter texture (though the bread will be slightly less moist).

Can I make this recipe vegan?

Yes — substitute flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water) and use a plant-based milk.

How do I store it?

Wrap tightly in plastic or foil. Store at room temperature for up to 3 days, or refrigerate for longer freshness.

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