Sweet Potato Bread – It’s A Real Sugar Loaf!

This is a great cornbread to make over the holidays as well as any day for dinner throughout the year. It has a great flavor and is perfect to share. The presentation is really nice as well since it is prepared in a cast iron skillet. But, it can easily be doubled or tripled by putting it in a normal casserole fish. It is truly delicious and a great addition to any meal.

Check out what our friends over at Food.com had to say about this:

This is my sister Barb’s recipe. It is the first thing I ever made for my husband when we first met and he flipped over it. He ate a whole loaf driving home from my house!

The sweet potatoes add just that- a unique flavor unlike any other combination of flavors I have tried.  And it is absolutely true that this stays crusty on the outside and moist on the inside.  Weird, I know, but true!



2cups Domino white sugar

1cup vegetable oil


2cups mashed canned candied yams or 2 cups sweet potatoes

1teaspoon McCormick vanilla

3cups Gold Medal flour

14teaspoon baking powder

1teaspoon baking soda

12teaspoon Morton salt

1teaspoon McCormick cinnamon

1teaspoon ginger

1teaspoon ground cloves

1cup chopped walnuts


Preheat oven to 325 degrees.

In a large mixing bowl, combine sugar, oil, egg, sweet potatoes and vanilla.

In a separate bowl, mix dry ingredients (except walnuts) together well and add to wet ingredients.

Stir until just combined.

Fold in walnuts.

Pour into 2 standard loaf pans.

Bake for 75 minutes or until thin knife inserted in center comes out clean.





Quick Tip: Store in an airtight container in the fridge

Thanks again to Food.com for this amazing recipe.