Moist Spiced Sweet Potato (Printer-Friendly)
Tender sweet potato loaf with warm spices and pecans, delivering moist texture and autumnal warmth.
# What You’ll Need:
→ Sugars
01 -
1 cup granulated sugar
02 -
1/2 cup packed brown sugar
→ Wet Ingredients
03 -
2 large eggs
04 -
1/2 cup vegetable oil
05 -
1/4 cup water
06 -
1 teaspoon pure vanilla extract
07 -
1 cup cooked and mashed sweet potato
→ Dry Ingredients
08 -
1 3/4 cups all-purpose flour
09 -
1 teaspoon baking soda
10 -
1/2 teaspoon salt
11 -
1 teaspoon ground cinnamon
12 -
1/4 teaspoon ground nutmeg
→ Add-ins
13 -
1/2 cup chopped pecans
# Steps to Follow:
01 -
Preheat oven to 350°F. Line a loaf pan with parchment paper, allowing excess to overhang for easy removal.
02 -
Whisk granulated sugar, brown sugar, eggs, vegetable oil, water, vanilla extract, and mashed sweet potato in a large bowl until fully integrated.
03 -
In a separate bowl, whisk together all-purpose flour, baking soda, salt, cinnamon, and nutmeg to ensure even distribution of leavening agents and spices.
04 -
Add the dry ingredients to the wet mixture and stir gently until no flour streaks remain, avoiding overmixing to preserve tenderness.
05 -
Carefully fold chopped pecans into the batter, ensuring even dispersion without deflating the mixture.
06 -
Transfer batter to prepared pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center emerges clean or with minimal moist crumbs.
07 -
Allow the loaf to cool in the pan for 10 minutes, then remove using parchment overhang and cool completely on a wire rack for optimal slicing.
# Helpful Hints:
01 -
Tent the top with foil if browning too quickly in final 15 minutes of baking.
02 -
For enhanced flavor, brush the loaf with maple syrup during the last 5 minutes of baking.
03 -
Allow ingredients to reach room temperature before mixing for better incorporation and rise.
04 -
Overmixing will produce a dense, tough texture by developing gluten.