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Sweet potato bread with frosting sliced in 3 pieces with milk in the background.

Southern Sweet Potato Quick Bread with Buttermilk


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  • Author: Heather Bilyeu
  • Total Time: 2 hours 40 minutes
  • Yield: 10-12 sliced 1x

Description

This sweet potato quick bread is sure to become one of your new favorites. Packed with the southern comfort flavor of sweet potatoes and 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!


Ingredients

Scale
  • 15 Ounces Sweet Potatoes (about 3 medium or 2 large potatoes - also 1 3/4 Cups)
  • 1/4 Cup Butter - melted
  • 3/4 Cup Brown Sugar
  • 1/4 Cup Sugar
  •  2 Eggs
  • 1/2 Cup Buttermilk
  • 1 Teaspoon Vanilla
  • 2 Cups Flour
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Salt
  • 1 Teaspoon Cinnamon 
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Cloves
  • 5 Minute Marshmallow Frosting - optional 

Instructions

Prep the Sweet Potatoes

  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 and 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.

To Make the Quick Bread

  1. Preheat the oven to 350 degrees. Grease a loaf pan with a non-stick pan and spray generously.
  2. In a large bowl, add the sweet potato puree and sugar. Mix with a hand mixer for 1 minute until blended well. 
  3. Add in the melted butter, eggs, buttermilk, and vanilla, and mix until well combined.
  4. 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.
  5. 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.  
  6. 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.
  7. Enjoy as is or top with a 5-minute marshmallow frosting from my friend Sam!

Notes

  • Leftovers can be kept in the fridge for up to a week.
  • Prep Time: 30 minutes
  • 1 hour:
  • Cook Time: 1 hour 10 minutes
  • Category: Quick Bread
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 219
  • Sugar: 17.9 g
  • Sodium: 283.8 mg
  • Fat: 4.9 g
  • Carbohydrates: 40.6 g
  • Fiber: 1.8 g
  • Protein: 3.8 g
  • Cholesterol: 41.2 mg
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