My daughter Pia and I made this bread for my mom this past weekend. I was thinking about a classic banana or pumpkin bread, but then my mind wandered to the sweet potato. It is one of my moms favorite foods, and like pumpkin, it can kind of span both the sweet and the savory palate. I have recently come across organic sweet potato puree at the grocery store, and that is what I used in this recipe- but you could certainly make your own with fresh sweet potatoes or yams.

Sweet Potato Bread
1 cup unsalted butter, room temperature
1 cup white sugar
2 cups brown sugar
3 large eggs
1 15oz can sweet potato puree, (or fresh)
3 cups AP flour
1Tbs baking powder
1 tsp baking soda
1 tsp salt
1 heaping tsp cinnamon
½ tsp ginger
½ tsp nutmeg
¼ tsp cloves

Preheat the oven to 350 degrees. Prepare two loaf pans with baking spray.

In the bowl of a mixer, cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix to combine. Add the sweet potato puree and mix well. (It will look curdled, but it is not!).

In a fine mesh strainer, add all of the dry ingredients and sift them together into a bowl. Add the dry ingredients to the sweet potato mixture and mix until just combined.

Add the batter to the prepared loaf pans and bake at 350 degrees for about 60 minutes. The bread is ready when a toothpick inserted in the center comes out clean.