Moist Spiced Sweet Potato (Printer-Friendly Version)

A tender loaf with sweet potatoes, warm spices, and pecans offering a moist texture and balanced autumn flavors.

# Ingredients Needed:

→ Sugars

01 - 3/4 cup granulated sugar
02 - 1/4 cup packed brown sugar

→ Wet Ingredients

03 - 2 large eggs
04 - 1/4 cup vegetable oil
05 - 1/4 cup water
06 - 1 teaspoon pure vanilla extract
07 - 1 cup cooked and mashed sweet potato

→ Dry Ingredients

08 - 1 1/2 cups all-purpose flour
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon salt
11 - 1 teaspoon ground cinnamon
12 - 1/4 teaspoon ground nutmeg

→ Nuts

13 - 1/2 cup chopped pecans

# Step-by-Step Directions:

01 - Preheat the oven to 350°F and line a loaf pan with parchment paper, allowing excess to hang over the sides for easy removal.
02 - In a large bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, water, vanilla extract, and mashed sweet potato until fully incorporated.
03 - Whisk together flour, baking soda, salt, cinnamon, and nutmeg in a separate bowl to ensure even distribution of leavening and spices.
04 - Add the dry ingredients to the wet ingredients and gently mix until no dry flour remains; avoid overmixing to prevent a tough texture.
05 - Fold in chopped pecans carefully to maintain airiness and ensure even distribution throughout the batter.
06 - Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
07 - Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely for clean slicing.

# Helpful Hints:

01 - For best flavor, roast sweet potatoes whole at 400°F for 45 minutes before mashing; canned sweet potatoes can be used if drained well.
02 - Avoid overmixing the batter to maintain a tender crumb; mix just until dry ingredients are incorporated.
03 - Tent the bread with foil during the last 15 minutes of baking if the top browns too quickly.
04 - Brush the top with maple syrup during the last 5 minutes of baking for added flavor and shine.
05 - This bread freezes well for up to 3 months when wrapped tightly and thawed at room temperature before serving.

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