Sweet Potato-Yam Bread {Thanksgiving Leftover Recipe}
This recipe for Sweet Potato-Yam Bread is the perfect way to use up any left overs you may have. Yams can be substituted for sweet potatoes and vice versa.
I know the Thanksgiving holiday is done and over, however, our family is still eating left overs…if you can believe that.
One of the dishes I made for Thanksgiving was our family’s recipe for Sweet Potato and Pecan Casserole.
After the first few days of eating left overs, only one cup of these lovely taters was left in the fridge. I felt so bad for it and knew there had to be a way save it from the garbage disposal.
After hours of research, I came up with this recipe.
Upon baking it, I did not know how well it was going to turn out. The batter was very, very, very thick and as I scooped it into the loaf pan, I thought to myself, “there is no possible way this recipe is going to be good.”
Ha! Boy was I ever wrong.
About 15 or 20 minutes into the baking time, the house started smelling like Thanksgiving all over again! The taste was as yummy as the smell.
What you need to Make this sweet Potato-Yam Bread:
You’ll need the following ingredients:
- 1 cup of leftover sweet potatoes or yams
- Sugar
- Unsalted butter
- Ground cinnamon
- All-purpose flour
- Baking soda
- Salt
- Eggs and milk
- Chopped pecans
It looked like a rustic type of bread from the outside, but the inside was moist and soft. Who knew that one little cup of candied yams could produce a lovely dessert such as this??
I can just imagine making these in mini-loaf pans to hand out to our friends.
You can bet this recipe will be added to our list of dishes to make after the holidays! Add it to yours as well!
Ingredients
- 1/2 cup unsalted butter, softened plus a little more for greasing the pan
- 5/8 cup granulated sugar, divided into 1/4 cup and 3/8 cup
- 1 tbsp. ground cinnamon
- 1 tsp. ground cinnamon
- 1 1/2 cups all purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup of Sweet Potato Pecan Casserole or Candied Sweet Potatoes/Yam
- 2 eggs
- 1/2 cup milk
- 1/2 cup chopped pecans optional
Instructions
- Preheat oven to 350 degrees.
- Butter a 9x5 inch loaf pan. In a small bowl, combine 1/4 cup of sugar with 1 tbsp. of ground cinnamon. Stir until well combined.
- Sprinkle some of the Cinnamon/Sugar Mixture on top of the butter, reserve the rest for later.
- In a medium bowl, stir together the flour, baking soda, salt, and 1 tsp. of ground cinnamon. Set aside.
- Cream together the cup of sweet potatoes/yams and sugar until smooth.
- Add the 1/2 cup of butter and mix.
- Add the 2 eggs and mix. Add the milk and mix.
- Fold the flour ingredients in with the sweet potato mixture.
- Fold in pecans if desired.
- Pour batter into the loaf pan.
- Sprinkle the top with the rest of the Cinnamon/Sugar mixture.
- Bake for 60 minutes. Let it cool for 10 minutes before serving.
Libby's Notes
*Make the Cinnamon/Sugar mixture a few days in advance. Store in an airtight container.
Recipe Source: Adapted from Food.com
AHHHH! FINALLY! YAY!! I MUST make this soon!!!!
Great way to use up some leftover sweet-taters.
Milk???? Getting ready to make this and will add milk with eggs – I hope that's right!
Thanks all!
@Ruth-Yes…that is right 😉 Sorry about that. A little typo there. I'm fixing it right now 😉
Great job! I could never make up a recipe. It would NOT be edibile. I would love to try this.
OH YUM!! I have some homemade vanilla butter that I used on it and made it even more delish – also have cinnamon butter, trying that next!
Can you use fresh sweet potatoes?
@Michele-Let us know if you do try it 😉
@Ruth-YUMMM! I'm going to have to keep that in mind the next time we make this 😉
@kcreemomma-Yes, you surely can use fresh sweet potatoes. That is what we used 😉
My family LOVES this recipe! If we have any left over sweet potatoes from Thanksgiving, we make this 😉
This recipe rocks, I have made it twice this week and they want more…next time I am going to add apple chunks and some walnuts. I just used canned sweet potatoes in syrup.
Very glad you enjoyed it Rose! Love the addition of the apple chunks and walnuts.
If I was to bake this in a muffin sheet, do I need to change any of the ingredients?
Hi Jenna! We’ve never tried it in a muffin tin and have always stuck to making it in a loaf pan. I don’t think any of the ingredients need to change, however, your baking time may need to increase or decrease.
I plan on using leftover mashed sweet yams streusel casserole. Already has plenty of butter and sugar. Do I still need to add additional butter and sugar and cinnamon? or just dry ingredients?
If you don’t want it to sweet, I would just use half the sugar in the recipe. Definitely keep the same amount of butter and cinnamon though.
I followed your advice, reducing the cake sugar to 1/4 cup – and it was delicious. I especially loved the crispy sugary cinnamon coating. Next time I’ll reduce baking time to 55 min. to encourage added moisture. Thank you!
Very welcome! I am glad it turned out well for you! 😉
It came out great! I had lots of yams leftover from Thanksgiving that needed to be eaten. I searched for a recipe and I’m glad I found yours. I added craisins to the mix because I didn’t have any nuts. It was delicious and so moist. My husband loved it! I will definitely make it again.
Made this exactly as written and it turned out great! Thank you!
I think my baking soda is dead. It did not rise at all and is really dense. Tasty but texture is heavy.
Can’t rate it yet but will make it before Thanksgiving. Our holidays and the big meal have gotten much much smaller since we moved to Michigan’s Upper Peninsula, where my husband grew up there. This makes us a minimum of 320 miles away from the nearest kid (43 years old, the baby) and the grandkids, they don’t like to come up here for just one of my big meals (ungrateful kids!!) so my husband and I are left alone so I only make what WE like and I was glad to find this recipe as we both love sweet potatoes and I usually have leftovers! I love making quick breads as yeast breads take so long! Am going to make a trial loaf first.
Hi Mertie! We hope you enjoy the recipe! It’s one of our favorites to make around the holidays if we have left over sweet potatoes.