Roasted Sweet Potato Quick Bread

(from castro15’s recipe box)

Categories: Pizza/Flatbread


  • Nonstick cooking spray, for the baking dish
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 cup sugar
  • 1 large egg
  • 1 cup roasted sweet potato, skinned and mashed
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground cloves
  • Zest and juice from 1 large navel orange
  • 1 1/2 teaspoons ground cinnamon
  • 3 tablespoons honey


  1. Preheat the oven to 325 degrees F. Grease an 8-by-4-inch baking dish with cooking spray.

  2. Beat the butter and the sugar in an electric mixer fitted with the whisk attachment on medium speed until it becomes light and fluffy, 3 to 5 minutes. Add the egg and mix until blended. Remove the bowl from the mixer and use a rubber spatula to gently fold in the roasted sweet potato.

  3. Add the flour, salt, ginger, baking soda, baking powder, cloves, orange zest and 1 teaspoon cinnamon and fold gently until just combined. Do not overmix or the bread will become tough.

  4. Transfer the batter to the baking dish in an even layer and place in the center of the oven. Bake until a toothpick or small paring knife inserted in the center comes out clean, about 55 minutes. Shut off the oven and let the bread sit in the oven 5 minutes more. Remove from the oven and cool at least 30 minutes before unmolding.

  5. Unmold the bread onto a serving platter. Bring the honey to a simmer in a small saucepan over medium heat until it froths and turns amber-brown, 2 to 3 minutes. Remove the pan from the heat, then add the orange juice and remaining 1/2 teaspoon cinnamon. Return to the heat and simmer 30 seconds to combine. Pour carefully over the top of the cooled bread.

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