Ingredients
Nonstick cooking spray
2 large eggs
2 tbsp. sour cream
1 c. granulated sugar
1 c. mashed sweet potato (from canned sweet potato or a 10-oz. cooked sweet potato)
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/2 tsp. ground cloves
1/4 tsp. kosher salt
1/2 c. vegetable oil
1 1/2 c. all-purpose flour
1 tsp. baking powder
1 c. pecans
1/2 c. golden raisins
1/2 c. powdered sugar
4 to 6 tsp. whole milk, plus more as needed
1/4 c. chopped pecans, toasted
Preparation
Step 1Preheat oven to 350°. Coat a 9”-by-5” loaf pan with nonstick spray.Step 2Make loaf: In a large bowl, whisk together eggs, sour cream, and sugar until combined. Whisk in sweet potato, cinnamon, ginger, nutmeg, allspice, cloves, and salt. Whisk in oil.Step 3Use a rubber spatula to fold in flour and baking powder until just combined. Fold in pecans and raisins.Step 4Transfer batter to prepared loaf pan. Bake until a toothpick inserted in center comes out clean, 60 to 70 minutes. Set on a rack and cool completely in pan.Step 5Make topping: In a small bowl, whisk together powdered sugar and 4 teaspoons milk. Add up to 2 teaspoons more milk until icing is just barely runny.Step 6Remove loaf from pan and transfer to a cutting board. Drizzle icing all over top of loaf, letting it drip down sides. Sprinkle toasted pecans on top. Slice and serve immediately.
Sweet Potato Bread is drizzled with a thick icing and spiced to perfection with cinnamon, ginger, nutmeg, allspice, and cloves (though you can substitute 1 tablespoon pumpkin pie spice as a shortcut). There’s just 1 cup of sugar to keep the taste sweet enough without getting into super decadent dessert territory. Raisins and pecans are the suggested mix-ins, but any number of ingredients would taste great folded into the batter. Try chopped dates and coconut for a twist, or chocolate chips and hazelnuts for for a sweeter version. Though the drizzle on top is optional, it’s very highly recommended. You’ll need cooked sweet potato for the recipe (or you can use canned). Here’s how to bake a sweet potato or microwave it for your loaf. Freeze the unglazed loaf for up to 3 months, then defrost and glaze before serving.
