Southern Sweet Potato Bread
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  • 1 1/2 cups Gold Medalβ„’ self-rising flour
  • 11 cup sugar
  • 11 teaspoon ground nutmeg
  • 11/2 teaspoon ground cinnamon
  • 11/2 cup vegetable oil
  • 12 tablespoons milk
  • 12 eggs, slightly beaten
  • 11 cup mashed cooked sweet potatoes
  • 11 cup chopped pecans
  • 11/2 cup golden raisins1 Heat oven to 350Β°F. Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray. In large bowl, stir together flour, sugar, nutmeg and cinnamon.
  • 12 Add oil, milk and eggs; blend well. Stir in sweet potatoes, pecans and raisins until well mixed. Pour into pan.
  • 13 Bake 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.



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