Try this Sweet Potato Bread recipe, or contribute your own.
Suggest a better descriptionSource: Cooking Light
1. Preheat over to 350 degrees
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through cloves) in a large bowl, stirring well with a whisk. Combine yogurt, sugar, oil, and eggs. Add yogurt mixture to flour mixture, stirring just until moist. Gently fold in sweet potato, raisins, and pecans.
3. Scrape batter into a 9x5-inch metal loaf pan (my smaller loaf pan) coated with baking spray. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool in pan 10 minutes. Remove bread from pan; cool completely on wire rack.
4. Combine cream cheese and remaining ingredients in a bowl; beat with a mixer at medium speed 2 minutes or until smooth. Spread frosting evenly over bread.
Source: Cooking Light
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (85g) | ||
Recipe Makes: 14 Servings | ||
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Calories: 210 | ||
Calories from Fat: 111 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.3g | 16 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 78.3mg | 24 % | |
Sodium 272mg | 9 % | |
Potassium 109mg | 3 % | |
Total Carbohydrate 22.3g | 7 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 21.3g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 210
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