50+ Easy and Nutritious Saturday Sweet Potato Recipes to Enjoy

Sweet potatoes are a versatile and nutritious ingredient that can be enjoyed in a wide variety of dishes.

Whether you prefer them baked, mashed, roasted, or incorporated into casseroles, sweet potatoes are a perfect addition to any Saturday meal.

With their natural sweetness, rich flavor, and impressive health benefits, they make for a fantastic choice for weekend recipes.

From hearty breakfasts to savory dinners and indulgent desserts, the possibilities are endless.

In this blog post, we’ll explore 50+ creative and mouthwatering sweet potato recipes that will elevate your Saturday dining experience.

Get ready to discover new favorites and add a nutritious twist to your weekend meals!

50+ Easy and Nutritious Saturday Sweet Potato Recipes to Enjoy

Sweet potatoes are not only delicious but also packed with nutrients, making them a fantastic choice for a variety of dishes.

Whether you’re looking for a comforting side, a filling main course, or a sweet treat, the recipes listed above offer a wide array of flavors and options to suit every palate.

With these 50+ Saturday sweet potato recipes, you can enjoy the incredible versatility of sweet potatoes in every meal.

So, get ready to add these delightful recipes to your weekend rotation and enjoy the taste and benefits of this incredible vegetable all year long!

Sweet Potato Cinnamon Swirl Bread

This sweet potato cinnamon swirl bread is a delightful fusion of earthy sweetness and aromatic spice. Perfect for a lazy Saturday morning or an afternoon tea break, this bread offers a moist texture and a buttery cinnamon filling that’s hard to resist. It’s ideal for sharing or enjoying solo with a cup of coffee or tea.

Ingredients:
For the Dough:

• 2 cups mashed sweet potatoes (cooked and cooled)
• 3 cups all-purpose flour
• 1/4 cup sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup warm milk
• 1/4 cup melted butter
• 1/2 tsp salt

For the Cinnamon Filling:

• 1/3 cup brown sugar
• 1 tbsp ground cinnamon
• 2 tbsp softened butter

Instructions:

1. In a small bowl, mix the warm milk and yeast. Let it sit for 5 minutes until frothy.
2. Combine mashed sweet potatoes, sugar, melted butter, and salt in a large mixing bowl. Gradually add the yeast mixture.
3. Slowly incorporate the flour until a soft dough forms. Knead for 8–10 minutes until smooth. Cover and let rise for 1 hour.
4. Roll the dough into a rectangle. Spread softened butter over the surface and sprinkle the brown sugar and cinnamon mixture evenly.
5. Roll the dough tightly into a log and place it in a greased loaf pan. Let rise for 30 minutes.
6. Bake at 375°F (190°C) for 30–35 minutes or until golden.
7. Allow the bread to cool before slicing.

This sweet potato cinnamon swirl bread is a weekend winner. The natural sweetness of the potatoes complements the warm spice blend beautifully, making every bite indulgent. Pair it with a dollop of cream cheese or enjoy it plain—it’s a must-try recipe for cozy Saturdays.

Sweet Potato Brownie Cheesecake Bars

Combine the indulgence of brownies, the creaminess of cheesecake, and the earthy flavor of sweet potatoes for a dessert that will be the star of your Saturday gathering. These bars are rich, decadent, and surprisingly easy to make, with layers of flavor that everyone will adore.

Ingredients:
For the Brownie Base:

• 1 cup mashed sweet potatoes
• 1/2 cup melted butter
• 1/2 cup cocoa powder
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour

For the Cheesecake Layer:

• 8 oz cream cheese, softened
• 1/4 cup sugar
• 1 egg
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. For the brownie base, mix mashed sweet potatoes, melted butter, and sugar in a bowl. Add eggs and vanilla, then fold in cocoa powder and flour. Spread into the baking dish.
3. For the cheesecake layer, beat the cream cheese, sugar, egg, and vanilla until smooth. Pour over the brownie mixture and swirl gently with a knife for a marbled effect.
4. Bake for 30–35 minutes until set. Cool completely before slicing into bars.

These sweet potato brownie cheesecake bars are an indulgent treat that blends textures and flavors seamlessly. Whether served at a Saturday potluck or enjoyed as a personal treat, these bars are bound to become a household favorite.

Sweet Potato Maple Glazed Donuts

Saturday mornings just got sweeter with these sweet potato maple-glazed donuts. Soft, fluffy, and full of flavor, these baked donuts are a healthier take on the classic treat. The maple glaze adds a luxurious touch, making them irresistible.

Ingredients:
For the Donuts:

• 1 cup mashed sweet potatoes
• 2 cups all-purpose flour
• 1/2 cup brown sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 2 eggs
• 1/4 cup melted butter
• 1/3 cup milk

For the Maple Glaze:

• 1/4 cup maple syrup
• 1 cup powdered sugar
• 1–2 tbsp milk

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a donut pan.
2. In a bowl, combine flour, brown sugar, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, whisk together eggs, mashed sweet potatoes, melted butter, and milk. Gradually fold the wet ingredients into the dry until just combined.
4. Fill the donut pan and bake for 12–15 minutes. Let cool.
5. For the glaze, whisk maple syrup, powdered sugar, and milk until smooth. Dip the donuts into the glaze and let it set.

These sweet potato maple-glazed donuts are the perfect way to start your Saturday. They’re not just visually stunning but also packed with warm, comforting flavors. Make them once, and they’ll become a staple for your weekend baking sessions.

Sweet Potato Pecan Muffins

These sweet potato pecan muffins are an absolute treat for any Saturday breakfast or brunch. They’re packed with flavor from mashed sweet potatoes and crunchy pecans, and the perfect balance of sweetness from the honey and cinnamon. With a light and moist texture, these muffins are a great way to start your day.

Ingredients:

• 1 cup mashed sweet potatoes
• 1 3/4 cups all-purpose flour
• 1/2 cup chopped pecans
• 1/4 cup honey
• 2 eggs
• 1/2 cup melted butter
• 1/4 cup milk
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix the mashed sweet potatoes, eggs, honey, milk, and melted butter.
3. In another bowl, combine the flour, cinnamon, baking soda, baking powder, and salt.
4. Gradually fold the dry ingredients into the wet ingredients until just combined. Stir in the chopped pecans.
5. Spoon the batter into the muffin cups and bake for 18-20 minutes or until a toothpick comes out clean.
6. Let the muffins cool before serving.

These sweet potato pecan muffins are a delightful balance of warm spices and rich textures, with the sweet potato adding a natural sweetness and moisture. They’re perfect for a cozy Saturday breakfast or brunch, and they also freeze well for later enjoyment.

Sweet Potato and Black Bean Tacos

These sweet potato and black bean tacos are a flavorful and healthy option for a satisfying Saturday dinner. The roasted sweet potatoes, combined with spiced black beans, create a delicious, hearty filling. Add fresh toppings like avocado, cilantro, and a squeeze of lime for the perfect taco experience.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 8 small tortillas
• Toppings: avocado, cilantro, lime, salsa

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, chili powder, garlic powder, salt, and pepper. Spread them out on a baking sheet and roast for 25–30 minutes, or until tender.
2. In a pan, heat the black beans over medium heat for 5 minutes. Add a pinch of salt and pepper.
3. Warm the tortillas in a dry skillet or microwave.
4. Assemble the tacos by placing a spoonful of roasted sweet potatoes and black beans on each tortilla. Top with fresh avocado, cilantro, and a squeeze of lime.
5. Serve with salsa on the side.

These sweet potato and black bean tacos are not only vibrant and colorful but also packed with nutrients and flavor. Perfect for a light yet filling dinner, they offer a beautiful balance of sweet and savory. You can even serve them with a side of rice or a crisp salad for a more complete meal.

Sweet Potato Soup with Coconut Milk

A bowl of creamy, velvety sweet potato soup is the ideal comfort food for a chilly Saturday. This recipe incorporates coconut milk for extra richness, along with ginger and garlic for a flavorful punch. The smooth texture and warm spices make it a perfect dish for cozying up on the weekend.

Ingredients:

• 3 large sweet potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/2 tsp ground turmeric (optional)
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and ginger. Cook for 5 minutes, until softened and fragrant.
2. Add the diced sweet potatoes to the pot and cook for an additional 5 minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20–25 minutes, or until the sweet potatoes are tender.
4. Stir in the coconut milk, turmeric (if using), salt, and pepper.
5. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
6. Serve hot, garnished with fresh cilantro.

This creamy sweet potato soup with coconut milk is a soul-warming dish that’s both comforting and healthy. The coconut milk adds richness, while the ginger and garlic infuse it with a subtle spice that balances the natural sweetness of the potatoes. Perfect for a Saturday evening dinner or meal prep for the week ahead, it’s a simple, nourishing bowl of goodness.

Sweet Potato and Spinach Frittata

This sweet potato and spinach frittata is a versatile dish that’s perfect for a Saturday brunch or a quick lunch. The sweet potatoes provide a rich and earthy sweetness, while the spinach adds a pop of color and nutrients. Eggs bind it all together into a fluffy, savory meal that’s both filling and nutritious.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 small onion, diced
• 1 clove garlic, minced
• 1 cup fresh spinach, chopped
• 8 large eggs
• 1/2 cup milk
• 1/2 cup grated cheese (cheddar or feta)
• Salt and pepper, to taste
• Fresh herbs (optional, for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced sweet potatoes and cook until tender and slightly crispy, about 10–12 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the onion and garlic. Cook until softened, about 5 minutes. Add the chopped spinach and cook until wilted, about 2 minutes.
4. In a bowl, whisk together the eggs, milk, grated cheese, salt, and pepper.
5. Return the sweet potatoes to the skillet, then pour the egg mixture over the vegetables. Stir gently to combine.
6. Transfer the skillet to the oven and bake for 18–20 minutes, or until the frittata is set and lightly golden on top.
7. Let it cool for a few minutes before slicing. Garnish with fresh herbs if desired.

This sweet potato and spinach frittata is a hearty and nutritious meal that’s perfect for any time of day. It’s easy to make and can be enjoyed warm or cold, making it a great option for meal prepping over the weekend. With the combination of sweet potatoes, spinach, and eggs, this frittata is both satisfying and healthy, offering a delicious way to start your Saturday.

Sweet Potato and Chickpea Salad

This sweet potato and chickpea salad is a vibrant and flavorful dish packed with protein and fiber. The roasted sweet potatoes are tossed with crispy chickpeas and a tangy dressing, creating a refreshing and satisfying salad. Perfect for a light lunch or dinner, it’s full of textures and can be served warm or cold.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp paprika
• Salt and pepper, to taste
• 1/4 cup red onion, thinly sliced
• 1/2 cup fresh parsley, chopped
• 1 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil (for dressing)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes and chickpeas with olive oil, cumin, paprika, salt, and pepper. Spread them evenly on a baking sheet.
3. Roast for 25–30 minutes, flipping halfway through, until the sweet potatoes are tender and the chickpeas are crispy.
4. In a small bowl, whisk together tahini, lemon juice, olive oil, salt, and pepper to make the dressing.
5. Once the sweet potatoes and chickpeas are done, let them cool slightly.
6. In a large bowl, combine the roasted sweet potatoes, chickpeas, red onion, and parsley. Drizzle the tahini dressing over the salad and toss gently to combine.
7. Serve warm or chilled.

This sweet potato and chickpea salad is a hearty, healthy, and filling dish that’s full of flavor and texture. The combination of roasted sweet potatoes and crispy chickpeas is both satisfying and nutritious, while the tangy tahini dressing ties everything together. Whether enjoyed as a light lunch, a side dish, or as a meal prep option, this salad is perfect for a relaxed Saturday meal.

Sweet Potato Pancakes

Sweet potato pancakes are a wonderful twist on the classic breakfast dish, offering a naturally sweet and fluffy texture. The sweet potato gives them a rich flavor, while cinnamon and nutmeg add warm spices. Served with maple syrup and a dollop of whipped cream, they’re perfect for a relaxing Saturday morning breakfast.

Ingredients:

• 1 cup mashed sweet potatoes
• 1 1/2 cups all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 2 large eggs
• 3/4 cup milk
• 2 tbsp melted butter
• 1 tsp vanilla extract
• Butter or oil for cooking

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
2. In a separate bowl, combine the mashed sweet potatoes, eggs, milk, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. The batter should be thick but pourable.
4. Heat a skillet or griddle over medium heat and add a little butter or oil. Pour about 1/4 cup of batter onto the skillet for each pancake.
5. Cook for 2-3 minutes per side, or until golden brown and cooked through.
6. Serve with maple syrup, whipped cream, or your favorite toppings.

These sweet potato pancakes are an indulgent and satisfying way to start your Saturday morning. The sweetness of the potatoes paired with the warmth of cinnamon and nutmeg makes them the perfect comfort food. They’re easy to make and can be topped with a variety of toppings, making them a breakfast that can be enjoyed over and over again. Serve them with fresh fruit or a drizzle of maple syrup for a complete, cozy breakfast experience.

Sweet Potato and Bacon Hash

Sweet potato and bacon hash is a savory, satisfying dish that’s perfect for a Saturday breakfast or brunch. The combination of crispy bacon, tender sweet potatoes, and caramelized onions makes for a hearty meal. It’s versatile enough to be served as a side dish or as a main course, topped with a fried egg for extra indulgence.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 4 slices bacon, chopped
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 1 tbsp olive oil
• 2 eggs (optional, for topping)

Instructions:

1. Heat a large skillet over medium heat and cook the chopped bacon until crispy, about 5 minutes. Remove the bacon and set aside, leaving a bit of bacon grease in the skillet.
2. Add the diced sweet potatoes to the skillet and cook for about 10 minutes, stirring occasionally, until they start to soften.
3. Add the diced onion, red bell pepper, and garlic. Cook for another 5–7 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized.
4. Season with smoked paprika, salt, and pepper, then return the cooked bacon to the skillet and mix well.
5. If desired, fry two eggs in a separate pan and serve them on top of the hash.
6. Serve warm and enjoy!

This sweet potato and bacon hash is the ultimate comfort food for a Saturday morning. The sweet potatoes provide a soft and subtly sweet base, while the bacon adds a crispy, salty contrast. The caramelized vegetables bring depth of flavor, making it a well-rounded dish that can be enjoyed on its own or as a side. It’s also an excellent option for meal prepping and can be easily customized with different toppings or seasonings.

Sweet Potato Fries with Spicy Yogurt Dip

These crispy, oven-baked sweet potato fries are the perfect snack or side dish for your Saturday. With a sweet and savory flavor profile, the fries are perfectly complemented by a spicy yogurt dip. They’re healthier than traditional fries and can be served as a party snack, appetizer, or as a side to any main dish.

Ingredients:

• 3 medium sweet potatoes, peeled and cut into fries
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1/2 cup plain Greek yogurt
• 1 tbsp sriracha sauce (adjust to taste)
• 1 tbsp lime juice
• Fresh cilantro, for garnish (optional)

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss the sweet potato fries with olive oil, paprika, garlic powder, salt, and pepper, ensuring they are evenly coated.
3. Spread the fries in a single layer on the baking sheet and bake for 20–25 minutes, flipping halfway through, until they are golden and crispy.
4. While the fries are baking, mix the Greek yogurt, sriracha sauce, and lime juice in a small bowl to make the dip.
5. Once the fries are cooked, remove them from the oven and serve them hot with the spicy yogurt dip. Garnish with fresh cilantro if desired.

These sweet potato fries with spicy yogurt dip offer a healthier alternative to traditional fries, without sacrificing flavor or crunch. The natural sweetness of the sweet potatoes pairs beautifully with the smoky paprika and the heat from the sriracha dip. Whether you’re serving them as a snack during movie night or as a side to a main meal, they’re sure to be a hit. They’re easy to make, full of flavor, and a satisfying treat for the whole family.

Sweet Potato Casserole with Marshmallows

This classic sweet potato casserole with marshmallows is a delicious and comforting side dish for your Saturday meals. The mashed sweet potatoes are flavored with brown sugar, cinnamon, and butter, creating a rich, sweet base that’s topped with golden, toasted marshmallows. It’s a great addition to any family gathering or holiday meal.

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 1/4 cup butter, melted
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup milk
• 2 cups mini marshmallows

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large pot, boil the sweet potato cubes in water until tender, about 15–20 minutes. Drain and mash the sweet potatoes until smooth.
3. Add the melted butter, brown sugar, vanilla extract, cinnamon, salt, and milk to the mashed sweet potatoes. Stir to combine until smooth and creamy.
4. Transfer the sweet potato mixture into a greased 9×13-inch baking dish and spread it evenly.
5. Top the casserole with mini marshmallows, spreading them out evenly over the surface.
6. Bake for 20–25 minutes, or until the marshmallows are golden and toasted.
7. Serve warm as a delicious side dish to any meal.

Sweet potato casserole with marshmallows is a quintessential comfort food that’s both nostalgic and indulgent. The creamy, sweet mashed potatoes are perfectly complemented by the gooey marshmallows that become beautifully toasted in the oven. Whether you’re serving it for a special occasion or as a delicious side on a relaxing Saturday, this dish will impress everyone at the table. It’s an easy and comforting way to make the most of sweet potatoes and enjoy a little extra sweetness with every bite.

Sweet Potato and Avocado Toast

This sweet potato and avocado toast is a fresh and nutritious twist on the classic avocado toast. The creamy avocado pairs perfectly with roasted sweet potatoes, while the crispy toast provides a satisfying crunch. Topped with a sprinkle of feta cheese and a drizzle of olive oil, this dish makes for a filling and delicious breakfast or brunch option that’s both healthy and satisfying.

Ingredients:

• 2 slices whole-grain bread
• 1 medium sweet potato, peeled and sliced into thin rounds
• 1 ripe avocado
• 1/4 cup crumbled feta cheese
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp lemon juice
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the sweet potato slices on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper.
3. Roast for 20-25 minutes, flipping halfway, until the sweet potatoes are tender and lightly golden.
4. While the sweet potatoes are roasting, toast the bread slices until golden brown.
5. Mash the avocado in a small bowl and add the lemon juice, salt, and pepper. Spread the mashed avocado on the toasted bread slices.
6. Once the sweet potatoes are done, layer them on top of the avocado toast.
7. Sprinkle with crumbled feta cheese and garnish with fresh herbs if desired.

This sweet potato and avocado toast is a perfect combination of creamy, savory, and slightly sweet flavors. The roasted sweet potatoes add a rich texture that pairs wonderfully with the creamy avocado, while the feta cheese brings a tangy note. It’s an easy, wholesome dish that’s packed with nutrients and flavor—ideal for a light yet filling Saturday breakfast or brunch. Enjoy it with a cup of coffee or your favorite smoothie for a refreshing start to your day.

Sweet Potato and Lentil Curry

This hearty sweet potato and lentil curry is full of comforting flavors and is perfect for a cozy Saturday dinner. The combination of tender sweet potatoes, protein-packed lentils, and aromatic spices makes this dish both nutritious and filling. Served with a side of rice or naan, it’s a flavorful and satisfying vegetarian meal that’s great for meal prepping or feeding a crowd.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 cup dried lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, heat a little oil over medium heat. Add the onion, garlic, and ginger, and cook until softened, about 5 minutes.
2. Stir in the curry powder, turmeric, cumin, and cinnamon, and cook for another 1-2 minutes to allow the spices to bloom.
3. Add the sweet potatoes, lentils, diced tomatoes, coconut milk, and vegetable broth. Stir well, bring to a boil, then reduce the heat and simmer for 30-35 minutes, or until the sweet potatoes and lentils are tender.
4. Season with salt and pepper to taste.
5. Serve the curry warm, garnished with fresh cilantro.

This sweet potato and lentil curry is a warm and comforting dish, perfect for chilly Saturday evenings. The lentils provide protein and fiber, while the sweet potatoes offer a natural sweetness that balances the savory and spicy curry sauce. The coconut milk adds creaminess, making this dish rich and satisfying. Whether served with rice, naan, or enjoyed on its own, this curry is a delicious way to incorporate healthy vegetables into your weekend meals.

Sweet Potato and Pecan Bread

This sweet potato and pecan bread is a moist, flavorful loaf that makes for a perfect Saturday snack or breakfast. The sweet potatoes add a subtle sweetness and moisture to the bread, while the pecans provide a crunchy texture. Infused with cinnamon and nutmeg, this bread is warm, comforting, and full of fall-inspired flavors. It’s great on its own, or you can spread a little butter or cream cheese for extra richness.

Ingredients:

• 2 medium sweet potatoes, peeled and mashed
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1/2 cup chopped pecans

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan and set aside.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, combine the mashed sweet potatoes, sugar, brown sugar, eggs, melted butter, and vanilla extract. Mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
5. Gently fold in the chopped pecans.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This sweet potato and pecan bread is a wonderfully moist, flavorful treat that’s perfect for a Saturday breakfast or snack. The sweetness of the sweet potatoes pairs beautifully with the cinnamon and nutmeg, creating a warm, comforting flavor. The pecans add a delightful crunch, making each bite more satisfying. This bread is perfect for enjoying on its own or with a cup of coffee or tea for a cozy weekend experience.

Note: More recipes are coming soon!