Pecan Sweet Potato Bread
Description
Stir your leftover sweet potatoes from the holidays into a nicely spiced, quick bread batter dotted with pecans for a sweet treat for breakfast or snacks.
Ingredients
•
1 cup butter, softened
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2/3 cup white sugar
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2/3 cup packed brown sugar
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2 cups mashed sweet potatoes
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1 (14 ounce) can sweetened condensed milk
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4 eggs, beaten
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1 teaspoon ground cinnamon
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1 teaspoon ground nutmeg
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1/2 teaspoon ground ginger
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1/2 teaspoon ground cloves
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2 cups baking mix (such as Bisquick ®)
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2 tablespoons baking mix (such as Bisquick ®)
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1 cup chopped pecans
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
2
Beat butter, white sugar, and brown sugar together in a bowl until smooth. Stir in sweet potatoes, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and cloves until well blended.
3
Place all the baking mix in a large bowl; stir sweet potato mixture into baking mix until batter is just blended. Fold in pecans. Divide the batter evenly between the two loaf pans.
4
Bake in the preheated oven until a knife inserted in the center of the loaves comes out clean, 60 to 70 minutes. Cool loaves in the pans for at least 5 minutes before removing to cool completely on a wire rack, at least 2 hours.