Recipe courtesy of Bill Kelly
Sweet Potato Bread with Pecans
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- Level: Easy
- Total: 1 hr 30 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 50 min
- Yield: 2 loaves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 325
- Total Fat
- 14 g
- Saturated Fat
- 1 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 2 g
- Sugar
- 27 g
- Protein
- 4 g
- Cholesterol
- 36 mg
- Sodium
- 226 mg
- Level: Easy
- Total: 1 hr 30 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 50 min
- Yield: 2 loaves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 325
- Total Fat
- 14 g
- Saturated Fat
- 1 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 2 g
- Sugar
- 27 g
- Protein
- 4 g
- Cholesterol
- 36 mg
- Sodium
- 226 mg
Ingredients
Directions
- Preheat oven to 350 degrees F.
- Combine sugar, water, oil, eggs, and sweet potatoes and mix thoroughly. Add dry ingredients and mix to combine. Add pecans and mix well. Divide between 2 greased loaf pans and bake for 50 minutes. Cool in pan to room temperature.
