Granny's Sweet Potato Loaf with Pecan Glaze

Name: Granny's Sweet Potato Loaf with Pecan Glaze
Total time: 145 min
Yield: 2
Ingredients: 1 sweet potato; 1.25 cups white sugar; 0.5 cup canola oil; 2 eggs; 1.6666667461395 cups sifted self-rising flour; 0.5 teaspoon ground cinnamon; 0.5 teaspoon ground nutmeg; 0.33333334326744 cup water; 0.5 cup chopped pecans + extra for topping; cooking spray

A classic American sweet potato bread with brown sugar, cinnamon, nutmeg, and chopped pecans. Topped off with a decadent pecan glaze.

Recipe Info

Prep Time

145 min

Difficulty

Easy

Servings

Nutrition

calories396kcal

carbohydrates58g

fat18g

protein4g

sugar40g

Breakfast American

Ingredients

1 sweet potato

1.25 cups white sugar

0.5 cup canola oil

2 eggs

1.6666667461395 cups sifted self-rising flour

0.5 teaspoon ground cinnamon

0.5 teaspoon ground nutmeg

0.33333334326744 cup water

0.5 cup chopped pecans + extra for topping

cooking spray

Directions

Preheat the oven to 375°F (190°C). Wrap sweet potato in aluminum foil.

Bake sweet potato in the preheated oven until easily pierced with a fork, about 1 hour. Set aside to cool.

In a bowl, whisk together white sugar and canola oil. Add eggs; mix well.

Sift in flour, cinnamon, and nutmeg. Slowly whisk in water until incorporated.

Peel sweet potato; mash into the batter. Fold in 0.5 cup chopped pecans.

Reduce oven temperature to 320°F (160°C). Coat a 9x5-inch loaf pan with cooking spray.

Pour batter into the prepared loaf pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

In a small saucepan, heat brown sugar and butter over low heat until sugar is dissolved, about 5 minutes. Stir in remaining 0.5 cup chopped pecans to combine. Remove from heat. Pour glaze over bread.

Bake for an additional 5-10 minutes to allow the glaze to set.