Warm, aromatic, and just sweet enough, this Maple Pecan Sweet Potato Bread captures everything we love about fall baking. Mashed roasted sweet potatoes bring natural moisture and flavor, while real maple syrup and toasted pecans add depth and crunch. Serve it warm with coffee, wrap it up for a neighbor, or slice it thick for a holiday breakfast treat — this recipe is one to keep all season long.
INGREDIENTS
for the bread:
2 cups mashed roasted sweet potatoes (about 2 medium)
½ cup unsalted butter, melted
½ cup brown sugar
¼ cup pure maple syrup
2 large eggs
2 tsp. vanilla extract
1 ¾ cups all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. sea salt
¾ cup chopped pecans (reserve 2 Tbsp. for topping dough)
for the glaze:
1 Tbsp. unsalted butter
1 Tbsp. bourbon (optional)
1 tsp. vanilla
2 Tbsp. maple syrup
1 cup chopped pecans
METHOD
Preheat oven to 350°F. Grease and line a 9×5 loaf pan with parchment. In a large bowl, whisk together mashed sweet potatoes, melted butter, brown sugar, maple syrup, eggs, and vanilla until smooth. In another bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Fold into the wet mixture until just combined. Stir in pecans. Pour into the loaf pan, sprinkle with reserved pecans, and bake 40-55 minutes (oven dependent), until a toothpick comes out clean. Cool completely. In a small saucepan, melt butter over medium heat until golden, 2-4 minutes. Add maple syrup, bourbon if adding, and vanilla. Toss in pecans and stir to coat, remove from heat and let cool slightly, but not harden. Spoon mixture over bread, slice and enjoy!
