Credit: Chow/Amy Wisniewski
This recipe, a variation on one I originally found on Chow, is a nice change from the traditional pumpkin bread. The sweet potato gives it a subtle earthy flavor. And pecans? Well, what don’t they improve? This would be awesome with a maple syrup glaze or cream cheese icing.
-1 1/2 c. all-purpose flour
-2 tsp. kosher salt
-1 tsp. baking soda
-1/2 tsp. baking powder
-1 tsp.pumpkin pie spice
-1 c. sweet potato flesh scooped from 1 lg. sweet potato, cooked in the microwave
-2/3 c. granulated sugar
-1/3 c. packed light brown sugar
-4 Tbsp. unsalted butter, melted
-1/4 c. plain yogurt
-2 large eggs, at room temperature
-1 tsp. vanilla extract
-1/2 c. whole milk
-1/2 c. whole pecans, toasted and coarsely chopped
1. Heat the oven to 350°F and arrange a rack in the middle. Coat a 9x5x3 in. loaf pan with butter and flour; tap out excess.
2. Combine flour, salt, baking soda, baking powder, and pie spice in a medium bowl, set aside.
3. Beat sweet potato flesh, granulated sugar, and brown sugar until well combined. Add butter and yogurt and mix on low speed until smooth. Add eggs one at a time, mixing until fully incorporated, then mix in vanilla.
4. Gradually add 1/2 of the flour mixture, then 1/4 cup of the milk. Continue alternating until just combined. Do not overmix. Fold in nuts.
5. Pour the batter into the prepared pan and bake until a cake tester inserted in the center comes out clean, about 55 to 60 minutes.
Let cool in the pan for 15 minutes, then turn out on a wire rack to cool completely.