When I was a working girl in the traditional sense (i.e. before I became a mom and only had to work from 8-5) I had an amazing boss (hey Shannon!) who had literally just come back from maternity leave from having twins. TWINS. Can you even imagine? That is, if you don’t have twins, can you even imagine?! I’ll be honest, I’m down with whatever the good Lord wants to provide for us in the way of kiddos, and I don’t think he’ll give us more than we can handle, but I hope that he’s on the same page as I am in that multiple babies may not be the best option. I guess we’ll cross that bridge when we get there though, right?
Anyway, Shannon had just had twins and was/is just this teeny little thing. I couldn’t believe she had ever had ANY children, let alone two at a time, but that also meant that she was eating for three humans in addition to working full time. Needless to say she was constantly devouring food, especially veggies, all the time.
One time I mentioned something about loving sweet potatoes and she confided in me this one thing: she had a baby food maker and, while her kids weren’t eating baby food yet, she used it on a daily basis to make her own sweet potato puree! To be honest I thought it sounded a little crazy, but then I became a momma with a baby food maker of my own.
And y’all? Shannon wasn’t lying. Baby food maker sweet potatoes are the BEST thing ever! Smooth, creamy, and full of all the nutrients since the potatoes are being steamed instead of boiled. They’re whirred into oblivion by the special baby food making blade and it’s just the perfect consistency. I can’t lie: I’ve made myself and Wes both our share of sweet potatoes in that thing.
If you don’t have a baby food maker and/or you just want to buy the canned puree and/or bake your own potato, that’s fine. The main thing is that you’ll need 1-1/2 cups of sweet potato puree to make this amazing bread, and your oven won’t judge how you get it. Neither will I for that matter.
This bread is best served hot, fresh from the oven, and smeared with butter or almond butter. It’s crunchy on the outside and soft on the inside, and makes a pretty snazzy piece of toast if you ask me. I’m thinking a slather of Nutella couldn’t hurt things either 
SWEET POTATO BREAD
- 2 cups flour
- 1 cup of sugar
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1-1/2 cups sweet potato puree
- 1/3 cup canola oil
- 2 eggs
- 1/4 cup milk
- 1 Tbsp vanilla
Another up side to this bread? It’s clearly loaded with vegetable goodness, which means that the brown butter toffee brownie bites from yesterday are totally canceled out. It’s science 
{ 14 comments… read them below or add one }
Would ya look at all that melt-y butter! Yum!
This bread looks perfect, so moist on the inside with a nice crispy crust! YUM!
Just made a whole wheat pumpkin bread last week, and your sweet potato bread looks so awesome. Love the color as well, when I have more sweet potato next time, will have to give it a try
Easy recipes are the best. This is totally my kind of baking.
I love toasted quick breads like that – never would have thought to make sweet potato bread on my own!
I can smell and taste this from here, wowzers, it looks so moist! I want some right now!
I’ll be honest, I’ve never been a big sweet potato fan, but this bread could change my mind. It looks amazing, and I can’t wait to try this recipe!
Ha! Well sounds like that baby food maker is going to get used for a long time to come.
you bet it will
This looks delicious, Heather! I think some cinnamon butter would be just perfect on this bread!
Oh, you’re right! I toyed with the idea of adding cinnamon to the bread, but in the end I think it’s more versatile as is. Besides now I have an excuse to make cinnamon butter!
Looks delicious and moist! Yum.
I just discovered you and this beautiful bread on Tasty Kitchen! So happy to have found you. This one is bookmarked (and now I’m a Twitter follower, too!).
thanks Maya! i can’t wait to check out your blog too!
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