Tasty Sweet Potato Bread Recipe: Easy and Irresistible

Saturday mornings used to smell like cinnamon and something gently baking in Grandma’s kitchenand this tasty sweet potato bread recipe brings all of that cozy nostalgia right back. No wonder it’s trending on Pinterest: warm, comforting, and sneakily wholesome. It’s beginner-friendly, requires no mixer, and it’s ready in under an hour. Expect a soft crumb, golden crust, and cozy spice aromasit’s the kind of loaf you’ll come back to again and again.

This bread is rich with mashed sweet potato, cinnamon, vanilla, and a hint of brown sugarhumble pantry staples blended into something magical. If banana bread had a fall-inspired cousin, this would be it: lighter, warmly spiced, and beautifully moist. Check out the full recipe below!

Growing up near a sweet potato farm stand meant fall always smelled like earth and spice. I’ve been baking with sweet potatoes since I was old enough to stir a bowl, and this recipe captures that rustic, homemade vibe. I’ve tested it to perfectionyou’ll love the unexpected flavor twist from the secret spice swap!

Why You’ll Love This Recipe

This tasty sweet potato bread recipe is more than just deliciousit’s comfort in loaf form. Here’s why you’re going to adore it:

• Cozy and nostalgic: It’s the perfect companion for crisp mornings, chilly evenings, or festive get-togethers. Feels like an edible hug.
• Beginner-friendly: Made with simple steps and staple ingredients. No mixer required, just a bowl and spoon.
• Versatile: Enjoy it toasted with butter, served plain, or leveled up with a dash of cinnamon sugar.
• Snack or side: A delicious bite with tea, a complement to soup, or a sweet finish to brunch.

Key Ingredients & Tips

This recipe lets basic ingredients shine. No frillsjust smart combinations that bring out amazing taste and texture.

• Sweet potatoes: Roasted or boiled, mashed sweet potatoes bring moisture and a natural caramelized sweetness.
• All-purpose bread flour: Provides a chewy yet tender crumb. Bread flour’s higher protein content supports structure.
• Dry active yeast: Essential for a good risemake sure it bubbles during activation for best performance.
• Milk and butter: Warm milk and soft butter enrich the dough. The temperature matters: lukewarm activates the yeast without killing it.
• Sugar and salt: Just enough to balance the flavors without overpowering the sweet potato’s natural taste.

How to Make It (Step-by-Step)

Let’s break it down together. This method keeps things super doablefrom first mix to golden finish:

1. Prep your mashed sweet potato: Peel and chop sweet potatoes, then boil or steam them until tender (about 12 minutes). Mash until smooth and let cool to room temp.
2. Activate the yeast: In a small bowl, mix warm milk (around 110°F / 43°C) with sugar and yeast. After 5 minutes, it should become foamyif not, your yeast may be expired.
3. Combine the ingredients: In a large bowl, whisk together the flour and salt. Stir in mashed sweet potato, yeast mixture, and softened butter until a dough begins to form.
4. Knead the dough: Knead for 10 minutes on a lightly floured surface or with a dough hook. Dough should be smooth and supple, with slight tackiness.
5. First rise: Transfer dough to a greased bowl, cover with a towel or plastic wrap, and let rise in a warm spot for 60–90 minutes, or until doubled.
6. Shape and second rise: Deflate dough gently, then shape into a loaf or divide for rolls. Place in a greased pan or on a lined sheet. Cover and rise another 30 minutes.
7. Bake to golden perfection: Bake at 375°F (190°C) for 25–30 minutes, or until golden on top and hollow-sounding when tapped. Cool on a rack before slicing.

Troubleshooting & Tweaks

Ran into a bump? No worriesthese quick fixes have your back:

• Sticky dough? Dust in extra flour, a tablespoon at a time, while kneading. A slightly sticky dough gives a soft crumbdon’t overcorrect.
• Bread didn’t rise? Check that your milk wasn’t too hot and your yeast is fresh. If the mix didn’t foam, start a fresh batch.
• Tough crust? Lightly brush with milk or melted butter before baking for a tender finish, and again after baking to keep it soft.

Feeling creative? Swirl in cinnamon sugar before baking, mix in chopped pecans, or finish with a honey drizzle once cooled for extra flair.

Serving & Storing Your Sweet Potato Bread

Serve your bread warm or toasted with butter, cream cheese, or a drizzle of maple syrup. It also pairs beautifully with savory spreads like whipped ricotta, or alongside a hot bowl of chili.

To make it last (if you can resist devouring it all at once), here’s how to store it:

• At room temperature: Wrap in foil or plastic wrap or keep in an airtight container for up to 2 days.
• Refrigerate: Store up to 1 week wrapped tightly, but note it may dry slightlytoast or warm before serving.
• Freeze it: Slice the loaf, wrap slices individually in plastic, and store in a freezer-safe bag for up to 3 months. Toast or reheat from frozen as needed.

Expert Insight: The Appeal of Sweet Potato Bread

Sweet potatoes naturally keep bread moist while contributing gentle sweetness and a caramelized richness. Their fiber and beta-carotene also make this loaf surprisingly nutritious. During baking, sugars caramelize, creating a golden color and slightly crisp crust. It’s a smart, delicious way to add nutrition and flavor to your baking routine.

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The Journey to My Perfect Tasty Sweet Potato Bread Recipe

Finding the perfect balance in this tasty sweet potato bread recipe took timeearly versions were a bit dense or dry. After several tweaks with flour type, spice ratios, and moisture levels, I landed on a version that bakes up moist, aromatic, and deeply satisfying. Each golden slice feels homemade in the best way.

FAQs ( Tasty Sweet Potato Bread Recipe )

Wrapping Up This Tasty Sweet Potato Bread Recipe

This sweet potato bread is unfussy yet rewardingquick enough for weeknights, nostalgic enough for weekend brunch. It rises beautifully, slices cleanly, and offers just the right warmth with every bite.

Feel free to get creative: blend in a bit of orange zest, toss in toasted pecans, or spread with cinnamon butter. Keep leftovers wrapped tight, and you’ve got a ready-made treat to toast in the morning or enjoy by the fireplace at night.

Got a family twist on sweet potato bread? Share your perfect version! I’d love to see how this one turns out in your kitchentag me in a photo, leave your tweaks in the comments, and pass the coziness along.

Yesica Andrews

Tasty Sweet Potato Bread Recipe: Easy and Irresistible

This tasty sweet potato bread recipe combines soft mashed sweet potatoes with bread flour and a touch of sweetness for a moist, flavorful loaf perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 slices

Calories: 1300

Ingredients Method Notes

Ingredients

  

• 140 g (5 oz) sweet potatoes
• 340 g (2 2/3 cups) all-purpose bread flour
• 85 g (3 oz) mashed sweet potato
• 7 g (1 teaspoon) salt
• 6 g (1 1/2 teaspoons) dry active yeast or instant yeast
• 30 g (2 tablespoons) granulated sugar
• 195 g (just over 3/4 cup) lukewarm milk
• 40 g (2 tablespoons) softened unsalted butter

Method

 

1. Peel and boil the sweet potatoes until tender, then mash and set aside.
2. In a large bowl, combine bread flour, salt, sugar, and dry active yeast.
3. Add lukewarm milk, mashed sweet potato, and softened butter to the dry ingredients.
4. Mix well to form a soft dough, then knead on a floured surface for about 10 minutes until smooth and elastic.
5. Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise for 45 minutes or until doubled in size.
6. Preheat the oven to 180°C (350°F).
7. Punch down the dough and shape it into a loaf; place it into a greased bread pan.
8. Cover and let it rise again for 20-25 minutes.
9. Bake in the preheated oven for 25-30 minutes or until the crust is golden and the bread sounds hollow when tapped.
10. Remove from the oven and cool on a wire rack before slicing.

Notes

• For a richer flavor, add a teaspoon of cinnamon or nutmeg. Store bread in an airtight container for up to 3 days or freeze for longer storage.