Sweet Potato Bread with Brown Sugar and Pecan Topping


Sweet potatoes?  In bread? Why, yes! This Summer when Hunter and I went on our Mommy & Bear Bear Day to the Nashville Farmer’s Market, we picked up a loaf of the most delicious sweet potato bread from the Common Ground Bakery & Cafe in Pulaski.  Words can’t describe the deliciousness of this bread.  I have been thinking a lot about it and have wanted to make it for quite some time.  I kind of forgot to plan for dessert when I was planning on menu, but since it was Thanksgiving dinner we needed something.  Problem……I was already a bit short on time and way short on patience to go back to the store and fight the crowd.  I took a look around the kitchen and spotted two sweet potatoes that needed to be cooked and that solved my dessert dilemma.  I adapted a few different recipes to come up with my final product, but none of them had the topping of Common Ground’s bread and for me that was not optional, so I just winged it and came pretty close.  I sent Drew down to the convenience store to grab a couple of pints of vanilla bean ice cream and we were ready to roll.  This sweet, moist bread with a crispy brown sugar topping is PERFECT for Thanksgiving morning or for a post-meal dessert served with vanilla bean ice cream.

Sweet Potato Bread


  • 1 cup cooked sweet potatoes, whipped
  • 1 2/3 cup all purpose flour
  • 1 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 tsp cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon vanilla
  • 1/2 cup oil
  • 1/2 cup water
  • 2 eggs
  • For the Topping
  • 2 tablespoons butter
  • 1 tablespoon brown sugar
  • 1 tablespoon chopped pecans


  1. Sift dry ingredients together in a large bowl. In a stand mixer or using a hand mixer, whip the cooked potatoes until smooth.
  2. Add oil, eggs, water and vanilla and continue to mix until blended.
  3. In increments, add flour mixture and mix on medium speed until fully blended.
  4. In a greased and floured 9x5x3 breadpan, add batter and bake at 325 degrees F for 75-90 minutes or until toothpick inserted comes out clean. Add topping. Serve warm or cool in pan for 1 hour.
  5. For the Topping
  6. In a small saucepan over medium-low heat, melt butter. Add brown sugar and pecans and stir to combine. Pour mixture over bread and spread to coat evenly.


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