Sweet Potato Bread with Cinnamon Honey Butter





1 cup granulated sugar

1 stick unsalted butter, room temperature

2 large eggs

2 roasted sweet potatoes

1 tablespoon milk

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon vanilla

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

Cinnamon Honey Butter

1 stick butter, room temperature

1/2 teaspoon cinnamon

3 tablespoons honey

Preheat  oven to 400

Slice sweet potatoes in half long ways and place skin side down

on a baking sheet.

Place sweet potatoes in oven, bake for 15 minutes then turn

over and bake for an additional 15 minutes. Remove from oven

and let cool. Slice off thin top of flat side and discard. Scoop out

the inside and set aside.


Reduce oven temp to 325.


Butter a 9 x 5 x 3 inch loaf pan.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

Add the vanilla and mix till combined.

In a small bowl, mash the sweet potatoes with a fork and mix in the milk nutmeg and cinnamon.


In another bowl, mix together the flour, baking powder, baking soda and salt. 

Add the sweet potatoes to the creamed butter mixture and stir until combined. Add dry ingredients, mixing  until flour is incorporated.

Pour batter into prepared pan and bake 1 hour or until a toothpick inserted in the center comes out clean. Set on a cooling rack for 15 minutes.


Honey Butter

Add the butter to a small mixing bowl and mix until light and fluffy. add the cinnamon and honey and mix until incorporated.


Remove bread from pan, invert onto rack and cool completely before slicing. Enjoy.

Fort Worth, Texas cookdrankeat@gmail.com

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