Sweet Potato Breakfast Bread

Sweet Potato Breakfast Bread

This quick sweet potato breakfast bread is the perfect opportunity to use up any leftover baked sweet potatoes. It is so moist and sweet, with a very tender crumb, and perfectly spiced. All you need is a slab of butter and a big cup of coffee and breakfast is served. The right way.

Sweet Potato Breakfast Bread

Course: Breakfast, Vegetarian
Servings: 10
Prep Time: 10 minutes
Cook Time: 1 hour



  • 2 baked sweet potatoes, mashed (roughly 1 heaped cup)
  • 1 stick (1/2 cup) butter, melted
  • ¼ cup vegetable oil
  • ¼ cup sour cream
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 ¼ cups light brown sugar
  • ½ cup granulated sugar
  • 2 ¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg


  1. Preheat your oven to 400 degrees F and line a 9x5 loaf pan with parchment paper.
  2. Peel and mash the sweet potatoes using your Indy Chef Potato Ricer. You're looking to end up with one heaping cup of sweet potato puree.
  3. In a large bowl, combine melted butter, vegetables oil, sour cream, eggs, vanilla extract, and both kinds of sugar. Whisk together wet the ingredients until very smooth and lightly frothy. Mix in the sweet potato puree.
  4. In a separate bowl, gently whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Add the dry ingredients to the wet and using a spatula, gently fold the two together, taking care not to over-mix the batter.
  5. Transfer the batter to your prepared pan and bake for 55-75 minutes, or until the bread is nicely golden brown and a toothpick inserted in the middle comes out clean.
  6. Let the bread cool for at least 30 minutes before removing from the pan and slicing into thick slices. Enjoy!

Recipe Notes:

Tip: This recipes works great with pumpkin puree as well. You can serve the bread with honey butter or sweet cream cheese frosting/glaze.

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