Southern Sweet Potato Quick Bread with Buttermilk

This sweet potato quick bread will surely become one of your new favorites. Packed with the southern comfort flavor of sweet potatoes, buttermilk, and some warm spices. Use fresh sweet potatoes that have been baked and run them through a food processor for a smooth and creamy consistency making this bread perfectly tender. Baked in the oven for about an hour and topped with a fluffy marshmallow frosting if desired, this is perfect for an afternoon snack or weeknight dessert!

I am not a big sweets person, but let me tell you when I was pregnant I tended to feel myself craving sweets more often than not. And since our son was born, there are times when I think..."hmmmmm Rice Krispie peanut butter balls sound good" or "I would love a bite of chocolate chip cookies" - and then I go and bake them. Because I can 🙂

Usually, I am good with one bite. My husband on the other hand - has a major sweet tooth and is a different story. Even though sweet treats like brownies, cookies, and pies are great and all - can we shout out quick bread for a moment?!

I mean think about it. Who doesn't love bread? And sweets. And it's QUICK. I feel like that is a major win-win all around. And honestly, I forget about them being a dessert option. I was OBSESSED with this iced blueberry loaf a while back ... and don't even get me started on old fashion southern pumpkin bread. A STRAIGHT WEAKNESS IN THE FALL!

So hello sweet potato quick bread - it's nice to officially meet you! You are tender and delicate. Packed with the southern flavor of fresh sweet potatoes that have been baked until tender and then run through a food processor to ensure the ultimate smoothness. It's gently folded together with sugars, butter, buttermilk, flour, and some warm spices. Baked in the oven in a loaf pan for around an hour. Enjoy plain or if you want to be really extra, top it with my sweet friend Sam from Frosting and Fettucine 5-minute marshmallow frosting. Enjoy in the afternoon with your pick-me-up coffee (my favorite way) or for a weeknight dessert.

It keeps in the fridge for about 4 days, making it perfect to sneak into and slice off just a little bite for a treat. You deserve it!

Ingredients Needed

• Sweet Potatoes - you will need about 3 medium or 2 large potatoes just depending on the size of them. After testing different kinds of sweet potatoes, and methods, I found using fresh sweet potatoes and baking them in the oven like you would for a baked sweet potato, is the best. I tried the frozen cubed sweet potatoes, and it worked out ok, but I could not get it to be as smooth as fresh and felt the flavor was lacking too. I also tested a couple of different ways of pureeing after baking and the food processor was the best way by far. Remove all the skins after baking and run through for about 1-2 minutes. It will result in an ultra smooth and creamy puree texture that not only does not have any lumps but isn't stringy either - which is what I found to be a problem with using a hand mixer to puree.
• Butter - melt in the microwave for about 30 seconds before mixing in with the sugars.
• White and brown sugar
• Eggs
• Buttermilk - no need to go out and get this specifically from the store. Make your own buttermilk at home in just 5 minutes. Way easier and what I do 99% of the time I need buttermilk for a recipe - which is often in southern cooking 😉
• Vanilla - I always use vanilla bean paste* for all my dessert recipes. I think it yields a much better flavor, plus I love the vanilla bean specks in the recipe. However, you can use regular vanilla extract if you would like.
• Flour
• Baking Powder, salt, cinnamon, baking soda and cloves
• 5 Minute Marshmallow Frosting - this is totally optional. I enjoy this plain as is, but I have also gone a little bit extra and added my sweet friend Sam from Frosting and Fettucine marshmallow frosting on top and it did not disappoint! Very reminiscent of Old Fashioned Baked Sweet Potato Casserole with Marshmallows but in bread form!

Step by Step of How to Bake

There are a couple of things you need to do BEFORE actually making this recipe. We need to make the sweet potato puree and this is how I found it best to do so throughout the testing of this recipe.

1. Before beginning this recipe you will need sweet potato puree. Preheat the oven to 400 degrees.
2. Line a baking sheet with foil and place 3-4 medium to large sweet potatoes on it. Prick with a fork in a couple of places on each potato.
3. Place in the oven and bake for 45-60 minutes (depending on how big your potatoes are). You want these to be fork tender - to check, press the back of a spoon on the hot potato or stick a fork in it - if the fork goes in easily and the potato gives when pressed with a spoon then the potato is finished. Remove and let cool for 30 minutes.
4. Once cooled slightly, carefully remove the skins and place them inside in a food processor. Blend for 1-2 minutes, or until a smooth and creamy consistency is achieved without any lumps or strings. 
5. Store in an airtight container until needed. This can be done and kept in the fridge for 3-4 days if wanting to do it in advance.

Once you have the sweet potato puree on hand, now we can make the rest of the batter. Start by preheating the oven to 350 degrees and greasing a loaf pan with a non-stick pan and spray generously.

STEP 1: In a large bowl, add the sweet potato puree and sugars. Mix with a hand mixer for 1 minute until blended well. 

STEP 2: Add in the melted butter, eggs, buttermilk, and vanilla, and mix until well combined.

STEP 3: Add in your flour, baking powder, salt, cinnamon, baking soda, and ground cloves. Mix until no flour streaks remain. It will be a thick batter.

STEP 4: Spoon the batter evenly into the greased loaf pan. Place in the oven and bake for 60-70 minutes. Check the center with a long toothpick at the 60-minute mark - it will come out clean with just a few crumbs on it when finished - if not clean, place back in the oven to bake for 10 more minutes. 

STEP 5: When finished, remove and let cool in the pan for 10 minutes. Remove from the pan and let cool completely on a baking rack before slicing to serve. Add the marshmallow frosting on top if desired! If you have any leftovers, just store in an airtight bag or container for 3-4 days.

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