My Sister's Sweet Potato Bread
My sister gave me this recipe. We've both been making it for years. I use Bruce's canned yams or Princess canned sweet potatoes.
My sister gave me this recipe. We've both been making it for years. I use Bruce's canned yams or Princess canned sweet potatoes.
- Carbohydrate 69.0311647102981 g
- Cholesterol 146.420833333333 mg
- Fat 37.9957436146101 g
- Fiber 2.40973952831445 g
- Protein 9.87814076378647 g
- Saturated Fat 11.91608946899 g
- Serving Size 1 1 Serving (176g)
- Sodium 198.080741502993 mg
- Sugar 66.6214251819836 g
- Trans Fat 2.36895671555102 g
- Calories 645 calories
Step-by-step
- Preheat oven to 325 degrees.
- In a large mixing bowl, combine sugar, oil, egg, sweet potatoes and vanilla.
- In a separate bowl, mix dry ingredients (except walnuts) together well and add to wet ingredients.
- Stir until just combined.
- Fold in walnuts.
- Pour into 2 standard (9 x 5) loaf pans.
- Bake for 75 minutes or until thin knife inserted in center comes out clean.
The Role of Sugar and Oil in Moisture Retention
Granulated sugar acts far beyond simple sweetener in heavy batter formulations, because sucrose molecules actively bind available water and delay starch gelatinization during baking. Combined with a full cup of vegetable oil rather than solid fat, this high proportion of liquid fat coats flour proteins thoroughly to inhibit gluten cross-linking, which guarantees a tender crumb instead of a chewy texture. When measuring the flour, aerate the powder with a whisk and spoon it lightly into the measuring cup rather than packing it down, preventing excess density that would weigh down the heavy sweet potato purée.Spices and Leavening Activation
Cinnamon, ginger, cloves, and vanilla extract do more than provide aroma; the compounds within these ground spices interact with the alkaline properties of baking soda and baking powder to influence rise. Because canned sweet potatoes introduce a mildly acidic environment, they immediately trigger the chemical leaveners upon mixing without requiring buttermilk or sour cream. Incorporating the dry components into the wet mixture requires gentle folding with a spatula until just moistened, ensuring that carbon dioxide bubbles remain trapped within the batter matrix rather than escaping prematurely before the pans enter the 325 degree oven.Baking Duration and Structural Integrity
Standard 9 by 5 inch loaf pans require approximately 75 minutes of uninterrupted thermal transfer to cook the dense interior completely without burning the exterior crust. Inserting a thin paring knife into the exact center of the loaf provides the definitive test for doneness, and the blade must emerge entirely free of wet batter residue. For those modifying the formula to accommodate specific nutritional needs, the two cups of vegetable oil can be successfully substituted with melted coconut oil at a one-to-one ratio without altering the structural crumb integrity.
