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Sweetpotato ‘n Blueberry Bread

Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
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Ingredients

  • 2 C cooked and mashed sweetpotato**
  • 4 C all-purpose flour
  • 2 T baking powder
  • ½ t baking soda
  • 5 t ground cinnamon
  • ½ t ground nutmeg
  • 2 C sugar
  • 2 eggs
  • ½ C canola oil
  • 2 C frozen blueberries, thawed
  • ½ C ground walnuts, optional

Instructions

To puree sweetpotatoes

  • Scrub sweetpotatoes, leaving skin on. Cook in boiling water for 20 minutes or until soft. Drain, reserving ¼ C liquid, set aside. Place peeled sweetpotatoes in a large mixing bowl, mash and let cool completely. Scoop out 2 full cups and set aside.
  • Preheat oven to 350̊̊
  • Sift together flour, baking powder, baking soda, cinnamon and nutmeg.
  • Mix together 2 C sweetpotato puree, ¼ c reserved liquid, sugar, eggs and oil.
  • Add dry mixture to wet, and stir until just moistened.
  • Spoon mixture into 2 greased loaf pans (9x5x4)
  • Bake at 350 for 50-60 minutes, or until wooden toothpick inserted in center comes out clean.
  • Cool in plans for 10 minutes
  • Remove bread from pans and let cool on wire racks.
Serves: 24