Sweet Potato Pecan Praline Bread

With Thanksgiving coming and going, I had a few more sweet potatoes on hand than usual. It left me wondering how to put them to good use. I’ve made sweet potato donut holes and sweet potato waffles, both excellent ways to utilize sweet potatoes if I do say so myself. But I had that itch to do something different.

In the fall, people always talk about pumpkin bread, so I figured I would give sweet potato bread a try. Why should pumpkin get all the love? But hey, if you really love pumpkin, you can totally make this recipe with pumpkin instead of sweet potato.

That being said though, I urge you to try it with sweet potato. It was so nice and moist. If you remember, earlier in the year, I posted my recipe for Sweet Potato Pecan Praline Donut Holes. I tore a page out of that book and used my pecan praline topping to pour over the sweet potato bread. It was that extra touch that made my sweet potato bread even more delicious. One taste and you’re hooked!

Sweet Potato Pecan Praline Bread

2 cups flour
1/4 tsp cinnamon
1/4 tsp allspice
1/2 tsp nutmeg
1 tsp baking powder
1/2 tsp salt
1 1/4 cup brown sugar
1/2 cup butter
2 cups mashed sweet potato
2 eggs
1 tsp vanilla extract


Preheat oven to 350
Spray a 9×5 loaf pan with baking spray
In a large bowl combine flour, cinnamon, allspice, nutmeg, baking powder, salt. 
In another bowl add melted butter, brown sugar, sweet potatoes, eggs, and vanilla. 
Pour the dry ingredients into the wet ingredients, and mix well. 
Pour batter into the prepared loaf pan.  Bake for 50 minutes. 
Cool the sweet potato bread completely before adding the praline topping.  

I used the NOLA Pralines recipe from a book called Sugar Baby: Confections, Candies, Cakes and Other Delicious Recipes for Cooking with Sugar by Gesine Bullock – Prado

1/2 cup packed brown sugar
1/2 cup granulated sugar
1/4 cup heavy cream
2 tbsp whole milk
1/4 tsp salt
1 tbsp unsalted butter
1/2 tbsp vanilla extract

 In a heavy-bottomed saucepan over low heat, combine the sugars, cream, milk, and salt.
Cook, stirring constantly, until the sugar has melted. 
Raise the heat to medium, stop stirring, clip on a candy thermometer, and cook to 235 ° F (113 ° C). 
Remove the pan from the heat and add the butter and vanilla extract.
Pour glaze over sweet potato bread, top with candied pecans

 Candied Pecans
1 cup chopped pecans
1/4 cup brown sugar
2 tbsp butter cut in cubes 

Place chopped pecans, brown sugar and butter, and bake in the oven for 10 minutes.
Place candied pecans in a food processor to chop pecans into smaller pieces.

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