Sweet Potato Bread Recipes
These sweet potato bread, biscuit, crescent, and roll, recipes are sure to please the palette! Bread is a staple of many diets. Who doesn't love bread! Why not make it healthier by adding some nutricious to the delicious with some sweet potato goodness? Try some... Tell us what you favorite is... Share your own favorite recipes.
Here's a family favorite recipe from Grandma's recipe scrap book...
Pineapple Sweet Potato Bread
Makes 2 loaves
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 cups grated sweet potatoes
1 cup canola or other vegetable oil
1 can (8-ounce) crushed pineapple, drained
2 teaspoons vanilla
1 teaspoon grated orange peel
1 cup pecans, chopped
To Prepare Pineapple Sweet Potato Bread:
In a large bowl, combine flour, sugar, baking soda, salt and cinnamon. In a smaller bowl, beat eggs. Now add the grated sweet potatoes, oil, pineapple, vanilla, grated orange peel and nuts. Stir wet ingredients into dry ingredients just until moistened. Spoon into two greased and floured loaf pans.
Bake in a preheated 350-degree oven for 65-75 minutes or until toothpick inserted in loaf comes out clean clean. Cool 10 minutes
Sweet Potato Crescents
1 package dry active dry yeast
1 Cup warm water (105 - 115 degrees F)
1 cup lukewarm mashed sweet potatoes
1/2 cup shortening
1/3 cup sugar
l l/2 teaspoons salt
5 to 6 cups all-purpose flour
Margarine or butter, softened
Dissolve yeast in warm water in large bowl. Stir in sweet potatoes, shortening, sugar, egg, salt and 3 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side Cover; let rise in warm place until doubled, about 1 hour. (Dough is ready if indentation remains when touched.)
Punch down dough; divide into 3 equal parts. Roll each part into 12-inch circle on floured surface. Spread with margarine; cut into 12 wedges. Roll up tightly, beginning at rounded edges. Place rolls with points underneath on greased cookie sheet; curve slightly. Let rise until doubled, 30 to 45 minutes. Heat oven to 400°. Bake until coiden brown, 15 to 20 minutes. Makes 3 dozen rolls.
Variation: Pumpkin Crescents: Substitute 1 cup canned pumpkin for the sweet potatoes. - Betty Crocker's Christmas Cookbook
Sweet Potato Muffins
1/2 cup milk
1/2 cup mashed sweet potatoes
1/2 cup raisins
1/4 cup Margarine or butter, melted
1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
l/2 teaspoon salt
l/2 teaspoon ground cinnamon
l/2 teaspoon ground nutmeg
Heat oven to 400°
Grease bottoms only of 12 medium muffin cups. 2 1/2 x 1 1/4 inches. Beat egg; stir in milk, sweet potato, raisins and margarine. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Fill muffin cups 2/3 full. Sprinkle 1/4 teasppon sugar over batter in each cup if desired. Bake until golden brown, about 20 minutes. Makes 1 dozen muffins.
Variation: Pumpkin muffins: Substitute 1/2 cup canned pumpkin for the sweet potatoes. Omit raisins, if desired, add 1/2 cup chopped pecans or walnuts. - Betty Crocker's Christmas Cookbook
More of our Sweet Potato Muffin Recipes
Try these other sweet potato bread recipes...
Sweet Potato Biscuits!