Sweet potato bread from Jubilee: Recipes from Two Centuries of African-American Cooking (page 109) by Toni Tipton-Martin

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lholtzman on January 03, 2026

    I’ve made these as muffins and as a quick bread. Both are delicious. The bread is moist and is perfect for fall or the holidays. I baked a small sweet potato whole for 45 minute. The yield was a smidge less than one cup, but it still came out great. It took 1 hour and 10 minutes for my loaf to bake through.

  • Lsblackburn1 on November 13, 2022

    Very tasty and easy to make. Nice alternative to pumpkin bread

  • Lepa on June 08, 2020

    This is a nice bread for breakfast. It's like pumpkin bread, not too sweet, with a nice texture. I steamed the sweet potatoes (whole).

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