Leftover Candied Sweet Potato Bread Recipe
This left over candied Sweet Potato Bread recipe is perfect dessert you can make after the holidays.
What to do with Leftover candied sweet potatoes?
Sometimes but not very often after Thanksgiving dinner or our Christmas dinner I have some candied sweet potatoes leftover.
Candied Sweet Potatoes happen to be one of my favorite Thanksgiving side dish recipes and I always make it for Thanksgiving.
Over the years I have made traditional Candied Sweet Potatoes baked in a casserole dish.
A few years ago I made Crock Pot Candied Sweet Potatoes because I ran out of oven space and just didn't want to give up my favorite Thanksgiving side dish recipe.
Now I have used my Instant Pot pressure cooker to make these Instant Pot Candied Sweet Potatoes that are done cooked perfectly and in minutes.
The best part about using different ways of cooking my favorite candied sweet potatoes recipe is that it turns out sweet and tender fresh candied sweet potatoes every time!
So this time when I made the Instant Pot Candied Sweet Potatoes recipe I decided to make Sweet Potato Bread recipe with the leftovers. I have been trying to make this recipe for years but my candied sweet potatoes always seem to disappear during our Thanksgiving dinner.
How did I manage it this year you might be wondering? As soon as everyone was finished eating I hide the leftover candied sweet potatoes! Ha sometimes you have to be a little sneaky.
How To Make Sweet Potato Bread
Ingredients
- 3 ½ cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 teaspoons baking soda
- ½ cup butter, softened
- ½ cup shortening
- 2 ⅔ cups of granulated sugar
- 4 large eggs
- 2 cups mashed sweet potatoes (I used my leftover Instant Pot Candied Sweet Potatoes. You could also use left over Crock Pot Sweet Potatoes)
- ⅔ cup milk
- 2 teaspoons vanilla extract (I used my homemade vanilla extract)
- 1 - 2 cups fresh cranberries (optional)
- Preheat oven to 375 F degrees and prepare 3 bread pans by greasing with shortening and lining with parchment paper. If making muffins line cupcake pan with muffin or cupcake papers or grease with shortening.
- In a large bowl sift together the flour, salt, cinnamon, nutmeg and baking soda and set aside.
- In the bowl of a stand mixer with the paddle attachment or in a large bowl with a handheld mixer cream together the butter and shortening.
- Add the eggs to the bowl one at a time and beat in. Scrape the bowl occasionally with a spatula.
- Next add the milk and vanilla extract to the wet ingredients. Beat on medium for about a minute until combined.
- Gradually add the dry ingredients to the bowl with the wet ingredients folding with a spatula until well combined and the dry ingredients are moistened well. If small spots of flour are visible this is fine. Only fold for about a minute. Do not over mix.
- Makes 3 bread pans or about 48 muffins.
- Optional: To make Cranberry Sweet Potato Bread add 1 ½ to 1 ¾ cups of fresh cranberry to the batter before pouring into the bread pans.
- Bake in the preheated oven for 50 to 60 minutes checking the center starting at the 50 minute mark. Bread is done when center is firm.
- Remove from oven and place on a cooling rack. Cool for about 5 minutes and turn the bread out of the pan and place on the cooling rack to cool completely.
- Serve warm, toasted or cold. Wrap uneaten loaves with plastic wrap and refrigerate.
- Sweet Potato Bread can be frozen. To freeze Sweet Potato Bread first tightly wrap the loaf in plastic wrap then wrap in a double layer of aluminum foil or place in a zip topped bag. Keeps well in the freezer for a month.
Sweet Potato Bread Recipe
Ingredients
- 3 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 teaspoons baking soda
- ½ cup butter softened
- ½ cup shortening
- 2 ⅔ cups granulated sugar
- 4 large eggs
- 2 cups mashed sweet potatoes I used some leftover Instant Pot Candied Sweet Potatoes. You could also use left over Crock Pot Sweet Potatoes
- ⅔ cup milk
- 2 teaspoons vanilla extract I used my homemade vanilla extract
- 1 - 2 cups fresh cranberries optional
Instructions
- Preheat oven to 375 F degrees and prepare 3 bread pans by greasing with shortening and lining with parchment paper. If making muffins line cupcake pan with muffin or cupcake papers or grease with shortening.
- In a large bowl sift together the flour, salt, cinnamon, nutmeg and baking soda and set aside.
- In the bowl of a stand mixer with the paddle attachment or in a large bowl with a handheld mixer cream together the butter and shortening.
- Add the eggs to the bowl one at a time and beat in. Scrape the bowl occasionally with a spatula.
- Next add the milk and vanilla extract to the wet ingredients. Beat on medium for about a minute until combined.
- Gradually add the dry ingredients to the bowl with the wet ingredients folding with a spatula until well combined and the dry ingredients are moistened well. If small spots of flour are visible this is fine. Only fold for about a minute. Do not over mix.
- Bake in the preheated oven for 50 to 60 minutes checking the center starting at the 50 minute mark. Bread is done when center is firm.
- Remove from oven and place on a cooling rack. Cool for about 5 minutes and turn the bread out of the pan and place on the cooling rack to cool completely.
- Makes 3 medium loaves or about 48 muffins.
- Serve warm, toasted or cold. Wrap uneaten loaves with plastic wrap and refrigerate.
Notes
- Cranberry Variation: Add 1 ½ to 1 ¾ cups of fresh cranberry to the batter before pouring into the bread pans.
- Serving ideas: Serve warm, cold or toasted.
- Freeze: Freezes well. Wrap tightly in plastic wrap and place into a zip topped bag before freezing.
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