Back in December I made a sweet potato casserole that I really enjoyed. The sweet potato casserole was mashed sweet potatoes baked with a pecan topping. I really liked the sweet potato and pecan combination. More recently I came across a recipe for a sweet potato bread with a pecan praline sauce that sounded really good. With pecans in the sweet potato bread and a pecan topping there was no way that I could not make this bread. This quick bread was super simple to make. The sweet potato bread with praline sauce was so good! Of course I could not resist having a slice while it was still warm from the oven… mmm… The bread was light and fluffy and it had just the right amount of sweetness to it. It has kept well and I have been enjoying it for breakfast this week. I will definitely be making this again!
I had been wondering what praline was for a while. Praline is essentially nuts covered in caramelized sugar. In this case the praline was made with pecans and brown sugar. The praline was easy to make and it tasted great. I look forward to making it again.
Sweet Potato Bread with Praline Sauce
ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup butter (room temperature)
- 3/4 cup brown sugar
- 1/4 cup honey
- 2 eggs (room temperature)
- 1/4 cup buttermilk
- 1 cups sweet potato (oven roasted until caramelized and mashed)
- 1/2 cup pecans (chopped)
directions
- Mix the flour, baking soda, salt, cinnamon and nutmeg in a bowl.
- Cream the butter and brown sugar in another bowl.
- Stir the honey, eggs, buttermilk and sweet potato into the butter and sugar.
- Stir the sweet potato mixture into the flour mixture.
- Stir in the pecans.
- Pour the batter into a 9×5 inch greased loaf pan.
- Bake in a preheated 350F/180C oven until a tooth pick pushed into the center comes out clean, about 1 hour.
- Pour the praline sauce on and and let cool.
Praline Topping
ingredients
- 3/4 tablespoon butter
- 1/4 cup brown sugar
- 1/2 cup pecans (roasted and chopped)
- 1 cups powered sugar
- 2 tablespoons water
directions
- Cook the butter and brown sugar in a sauce pan until caramelized, about 5 minutes.
- Stir in the pecans.
- Pour the mixture into a bowl and let cool.
- Mix the powdered sugar into the water.
- Break up the praline mixture.
- Mix the praline and sugar water together.
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This looks amazing! May be breakfast this weekend! 🙂
Kevin this sounds so fabulous, nice job!
I’d probably sneak a piece before it was done cooking!!! That is my problem!!! Things get undercooked!!
Thanks for your suggestion! But I don’t get it? What is S400? I uploaded at it’s largest size! 🙁 No good
now this looks incredible
Holy cow, this looks SO good!
Wow! This looks really good. I never used sweet potato in baking but I’m sure that it is delicious.
What a winner – sweet potato bread looks like a winner – who knew? Tagged..sigh..will have to make it this weekend. Anna Olsen’s been doing praline stuff this week and I was already thinking – now I’m convinced. Looks delicious.
Wow, the praline sauce is a perfect compliment to this bread!
What a great alternative to banana bread! I adore sweet potatoes. I can smell this baking this weekend!
If this tastes as good as it looks, I want some too!
That looks like a hell of a breakfast! I’ll definitely be giving this one a try.
That looks wonderful; I think I need to pick up some sweet potato and fast.
Mmm…looks great. Gonna give it a try.
I am trying this over the weekend. I love mashed sweet potatoes with pecans…but in a breakfast/dessert! WOW!!!
I have to make this. I have some scooped out mashed potato in the freezer right now that’ll be perfect in this bread! I made sweet potato skins last weekend, and had put away all the flesh that we scooped out of them. It’s meant to be, I guess. Looks delicious!
You’re always there to tempt me Kevin 😀 Praline is one of the best combinations!
Kevin, thank you so much for your lovely comment on my blog! 🙂
Your sweet potato bread looks a-m-a-z-i-n-g!!! Anything with pralines perks me up and gets my attention Very quickly, and this looks like the most creative, scrumptious use of pralines I’ve seen in a while – YUM! I will definitely have to fix this!
Little do the sweet potatoes in my cupboard know that they’re in for a unique fate this time…
Awesome share and great images!
Delicious! I want to try all of your vegetarian friendly creations. Thanks Kevin!
This looks SO yummy. I *love* me some sweet potato. I just found your blog via another I read and have just spent the last 45 minutes looking through being tempted from one recipe to another. All lovely looking recipes which are niec and reasy to prepare. Keep up the good work. I, for one, will be back!
I am totally making this, especially since I’ve been obsessed with sweet potatoes lately!
Definately making this today to go along w/some grilled pork and warm vegetable salad. Thanks for sharing.
That looks SINFUL! But, in that really good tasting and worth the calories sort of way. 😉
Yum, this sounds really good! I have never seen sweet potato bread before. Love this!
This looks gorgeous. I *love* quick breads. I seem to have much better luck with them for some reason–gotta try this one!
mmmmm! i don’t like nuts, but i think i would still love this w/o them! 🙂
I really love the colour of this bread – it looks so tempting!
Another one bookmarked…..
It really is a yummy bread, isn’t it? 🙂
Dear lord! How did I miss this?! It has all the goods I love – a dense cake AND nuts! Yum!
This was so good, just made it and swapped in some molasses in place of brown sugar!
I just made this and it looks and tastes wonderful.
I have a load of sweet potatoes that I need to do something with, and I was searching for a yummy sweet potato recipe for a Cajun family holiday gathering. This looks divine and I will be making it tonight! Thanks for the recipe. 🙂
i need to make this, this looks great!
Big fan of your cooking… searched & searched for a sweet potato cake on Google and your picture did it – although I sub a couple if items, it's what I had on hand (sour cream for buttermilk, 1/4 cup pure coconut oil for 1/4 butter sub and used 1 cup dark brown sugar, did not have honey) – and it still came out GREAT just like your pix…I did serve it with cream cheese frosting with crystallized ginger. Thanks!
Oh my goodness! This looks great! I need to get the ingredients so I can make this ASAP!
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