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Recipe courtesy of Alex Guarnaschelli

Roasted Sweet Potato Quick Bread

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  • Level: Easy
  • Total: 2 hr (includes cooling time)
  • Active: 25 min
  • Yield: 8 to 10 servings
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  1. Preheat the oven to 325 degrees F. Grease an 8-by-4-inch baking dish with cooking spray.
  2. Beat the butter and the sugar in an electric mixer fitted with the whisk attachment on medium speed until it becomes light and fluffy, 3 to 5 minutes. Add the egg and mix until blended. Remove the bowl from the mixer and use a rubber spatula to gently fold in the roasted sweet potato.
  3. Add the flour, salt, ginger, baking soda, baking powder, cloves, orange zest and 1 teaspoon cinnamon and fold gently until just combined. Do not overmix or the bread will become tough.
  4. Transfer the batter to the baking dish in an even layer and place in the center of the oven. Bake until a toothpick or small paring knife inserted in the center comes out clean, about 55 minutes. Shut off the oven and let the bread sit in the oven 5 minutes more. Remove from the oven and cool at least 30 minutes before unmolding.
  5. Unmold the bread onto a serving platter. Bring the honey to a simmer in a small saucepan over medium heat until it froths and turns amber-brown, 2 to 3 minutes. Remove the pan from the heat, then add the orange juice and remaining 1/2 teaspoon cinnamon. Return to the heat and simmer 30 seconds to combine. Pour carefully over the top of the cooled bread. 

Cook’s Note

This is such a simple recipe that gives you all of the fall and early winter flavors. I have made bread like this with canned pumpkin, but I often find I have a couple of leftover baked sweet potatoes hanging around the fridge, and this can be just the recipe to elevate that sort of leftover. You can also vary the sweet potato types for different flavors, some more earthy, some more naturally sweet. I like classic sweet potatoes the most for this. For optimum results, bake the potatoes and make the batter with them soon after.

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