Thanks so much for the kind words Ana. I’m so glad you enjoyed the sweet potato bread. I forgot about this recipe. I have a couple of sweet potatoes sitting around, so I may have to make it agein.

Anyway, The bread took a few bites to convince me, maybe because I had no idea what sweet potato bread was supposed to taste like, but by today it is a new favorite in my house. My husband has been sneaking pieces all night. 😀 It is super moist, and it was very easy to make. Having just moved to Tennessee, I feel like more of a native now that I can do something cool with sweet potatoes. Thanks again!

I just thought I’d let you know how I got on with making your sweet potato bread. I finally got round to making it yesterday. Living in the UK I had to make a few of adjustments:
I wasn’t sure what size cup you used so I used a smallish teacup
I used fresh cooked mashed sweet potato as we don’t seem to have tins of it over here
Olive oil as it was the only oil I had in the kitchen;
Self Raising flour – I’m not sure if that’s the same as all purpose flour (again we don’t have anything by that name over here, it’s either self raising or plain)
but it turned out absolutely PERFECT. It had barely cooled down when we started devouring it. My family loved it, spread with butter and there’s not much left now apart from a few crumbs!

Thank you for such a great recipe – this one I will definitely use again and again.
Happy cooking
Alison

Hi Alison,

I have always used either canola oil or vegetable oil when I make this bread. I know that a lot of people bake with olive oil, but I’ve never tried it myself. It might be delicious. That said, the bread is really good with a lighter oil.

Good luck and if you try to make it with olive oil, please let me know how it turns out.

Diane