It’s that time of year. One of my favorite times of year to be exact, Fall! I’m so thrilled to share one of my favorite recipes of the season, sweet potato bread. I know everyone else is going crazy over pumpkin season, but growing up we never baked with pumpkin. Now, don’t get my wrong, I’m not anti-pumpkin recipes, but to stay true to my Southern roots, sweet potato recipes always win over pumpkin any day.
This bread is great for breakfast or dessert. Oh and the praline topping? That makes this bread a show stopper. I hope you try it and let me know how you enjoy it!
Sweet Potato Bread with Praline Topping
1 large sweet potato baked and mashed *approximately 1 cup
1 3/4 cup self rising flour
1 cup of sugar
1/2 cup vegetable oil
1/4 cup plus 1 tbsp buttermilk
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp freshly grated nutmeg (optional)
4 tbsp unsalted butter
1/2 cup brown sugar
1/4 cup heavy whipping cream
1/2 cup chopped pecans
Grease and flour (or use cooking spray with flour) a 9 x 5 inch loaf pan. Combine the dry ingredients in a large bowl then add the wet ingredients. Bake at 325 degrees for 1 hour and 20 minutes or until golden brown. Prepare the praline topping by combining the brown sugar and butter in a small saucepan. Heat until the sugar is dissolved on medium heat. Once the sugar is done, add the whipping cream and stir until smooth. Mix in the pecans then pour over the bread while the bread is still warm. Let cool and enjoy!Tweet