Sweet Potato Bread with Caramel and Aleppo-Spiced Pecans
Sweet Potato Bread with Caramel and Aleppo-Spiced Pecans is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 400°F minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 400°F minutes.
Butter a 9-by-5-inch loaf pan.
Pierce sweet potato several times with a fork and place on a rimmed baking sheet lined with foil.
Bake until soft and cooked through, 50 to 60 minutes.
Scoop out flesh into a blender or food processor; discard skin.
Add milk and purée until smooth.
Scrape the potato mixture into a medium bowl and return 1 1/3 cups of the mixture to the blender.
Add eggs, oil, vanilla, and dark brown sugar and purée until smooth.
Scrape into a large bowl.
Lower the oven to 325°F.
In a medium bowl, whisk the flour, salt, baking powder, and baking soda.
Whisk the dry ingredients into the wet ingredients in three batches to avoid overworking the flour.
Make sure batter is fully mixed.
Pour batter into prepared loaf pan and place on a rimmed baking sheet.
Bake in oven, rotating once, until a toothpick inserted into center comes out clean, 60 to 75 minutes.
Let cool in pan on a wire rack for 2 hours.
Run the dull side of a bread knife along the inner edges of the loaf pan.
Unmold the bread and drizzle with caramel.
Sprinkle with sea salt, Aleppo pepper, and pecans before serving.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.