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Ingredients
- ½cup unsalted butter, softened
- 1cup sugar
- 2eggs
- 1½cups pureed cooked sweet potato
- 2cups sifted flour
- 1teaspoon baking soda
- Pinch salt
- Pinch cinnamon
- ¼cup coarsely chopped toasted pecans
Nutritional analysis per serving (12 servings)
248 calories; 10 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 1 gram dietary fiber; 18 grams sugars; 4 grams protein; 138 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cream butter and sugar until light and fluffy.
- Step 2
Beat in eggs one at a time, beating well after each addition.
- Step 3
Beat sweet potato to mix.
- Step 4
Sift together flour, baking soda, salt and cinnamon, and stir into sweet-potato mixture. Stir in pecans.
- Step 5
Grease an 8-by-4-by-2½-inch loaf pan, and spoon in batter. Bake at 350 degrees for about 1 hour and 20 to 30 minutes until a toothpick inserted near the center comes out clean.
- Step 6
Cool on wire rack for 30 minutes. Remove. Do not slice until cooled.
- If sweet potatoes have been candied, add less sugar - one-half to three-quarters less. Taste and adjust.
Private Notes
Comments
I always add another egg (3) seems too dry otherwise... I also add dried sour cherries. GREAT use of sweet potatoes!
Made this with excess sweet-potato pie filling. Used less butter and sugar, and skipped the spices, as these were already in the filling. At 350 degrees, it took about 1 hour to bake. It's delicious! Will do this again next holiday season.
I always add another egg (3) seems too dry otherwise... I also add dried sour cherries. GREAT use of sweet potatoes!
What temperature?
350 but I found it could have been done before 1:20
Mine was ready after about 53 min @ 350.