Sweet Potato Bread with Caramel and Aleppo-Spiced Pecans
4.9
(16)
Active Time
20 minutes
Total Time
2 hours 35 minutes, plus cooling time
Gently spiced pecans and a salty caramel topping give this morning treat a savory dimension.
Ingredients
Makes 6 portions, makes 1 small loaf
Special equipment:
Step 1
Preheat oven to 400°F minutes. Butter a 9-by-5-inch loaf pan. Pierce sweet potato several times with a fork and place on a rimmed baking sheet lined with foil. Bake until soft and cooked through, 50 to 60 minutes. Scoop out flesh into a blender or food processor; discard skin. Add milk and purée until smooth. Scrape the potato mixture into a medium bowl and return 1 1/3 cups of the mixture to the blender. Add eggs, oil, vanilla, and dark brown sugar and purée until smooth. Scrape into a large bowl.
Step 2
Lower the oven to 325°F. In a medium bowl, whisk the flour, salt, baking powder, and baking soda. Whisk the dry ingredients into the wet ingredients in three batches to avoid overworking the flour. Make sure batter is fully mixed.
Step 3
Pour batter into prepared loaf pan and place on a rimmed baking sheet. Bake in oven, rotating once, until a toothpick inserted into center comes out clean, 60 to 75 minutes. Let cool in pan on a wire rack for 2 hours.
Step 4
Run the dull side of a bread knife along the inner edges of the loaf pan. Unmold the bread and drizzle with caramel. Sprinkle with sea salt, Aleppo pepper, and pecans before serving.
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Reviews (16)
Back to TopI absolutely love this recipe. I topped it with a praline topping rather than a caramel sauce, and it was amazing. Definitely a keeper.
Geth
3/1/2018
I have made this bread several times and really like it. The ingredients scream fall, and the combination of the caramel sauce and the flaked salt on top make it a winner in my book. I have not been able to find the Aleppo pepper but don't miss it in this recipe (my family and friends can't tolerate heat).
ajoslin
Seattle
11/11/2017
Love this recipe. Have made it many times. I sub Cayenne pepper for Aleppo and even sprinkle it in the batter for added heat. Always a hit at work and with friends!
CenTXChk
9/1/2017
Excellent recipe. It has become my favorite over Pumpkin Bread. I cut the oil down to 1/2 Cup and it still comes out moist. Not having found aleppo spice, I used Trader Joes Sweet and Spicey Pecans on top. Just a hint of spice and crunch!
pinotblanc
MA
11/10/2016
I made this for a holiday party and it was a big hit! Easy to make and a nice presentation. The sweet potato makes the loaf nice and moist, with hints of spice and a nice crunchy topping - you can't go wrong. I would make this recipe again because I barely got to have any!
Druxilla
Canada
1/9/2015
I left out the fancy topping. It was time consuming but well worth it. It was nice and moist and flavorful, not too sweet.
wjzimbabwe
Miami
11/27/2014
Excellent recipe, but time consuming versus other bread and baked good recipes. Flavor of the bread is great, but the toppings get a little lost, especially the aleppo pepper. I would use more next time and maybe even throw some in the batter. Was a hit and I would make it again.
lmdusek
Bermuda
11/24/2014
I made this and it was ok... I didn't find anything special about it. The caramel overpowered the sweet potato bread. The pecans and Aleppo pepper were a good addition. Tried I with and without the caramel. The Aleppo peppers can be found online and in Williams-Sonoma. But for the cost ($5 - $7.95) I didn't feel it was worth it. Everyone that tried it thought it was good, but nothing to rave about... just an opinion.
Flossiegirl
Idaho
11/22/2014
Question, do you use the Orange flesh (yam) or the light flesh sweet potatoes
Mistyjean
Vancouver BC Canada
11/22/2014
Delicious bread with complex flavors; unusual for a sweet bread. I couldn't find aleppo pepper but read that a reasonable substitute is 4 parts paprika to 1 part cayenne. Will try again once I order some aleppo pepper, but this was a fine substitute.
Anonymous
Malibu, CA
11/13/2014
This is incredibly delicious. A new favorite in our household. The Aleppo pepper is a fantastic new discovery that is perfect on this bread. It absolutely elevates it, along with caramel sauce (I use Fran's) to another yummisphere!
Stephspineapple
Oklahoma City
11/12/2014
The Aleppo pepper flakes were a great discovery - described by the spice store guy as "like chil flakes but with more flavour". Will look for recipes with this yummy spice. The recipe was so intriguing that I had to try it despite my diabetes...worth every darn carbohydrate and calorie!!! I used a teaspoon of cinnamon and substituted blanched almond sticks for the pecans only because I didn't have any - I'm sure they are the best choice. The dulce de leche is the perfect foil for the spice and nuts and flaked salt. I would call this an inspired recipe and encourage you to try it. I will use only 1 cup of brown sugar though next time as it was almost too sweet for me. A huge hit with guests.
marthabeaver
Montreal, Quebec, Canada
11/3/2014
This isn;t really a review as I;m going to attempt to make this in the coming wk. But for those cooks out there looking for the aleppo peppers they are readily available at a chain of stores called "The Savoury Spice shop" they have several throughout the USA and I use the one in Palm Desert, Calif. You will find hard to find and unusual items there, a great find for sure. Will report on how the bread turned out later!
happyhwife
North Vancouver Bc. Canada
11/1/2014
Any idea how to adapt this to a bread machine?
jbbobbitt
11/1/2014
I don't usually review recipes but I had to say that this was WONDERFUL. I made a double batch to take to work and the bread disappeared in minutes. I was concerned at first that there were no spices in the bread itself. I expect cinnamon and nutmeg in this sort of bread recipe. And the bread on its own was a little one-note. But once the pecans, caramel, salt and Aleppo pepper were added... it transformed the bread to something spectacular. I will say that I made a few small tweaks based on my own likes... I added about 3/4 cup dried cranberries to the batter and substituted 1/2 c unsweetened applesauce for 1/2 c of the oil. Next time I will add chopped pecans to the batter as well. I like the texture in bread recipes. Unbelievably moist, this was a huge hit at work! Regarding the Aleppo pepper... I had to search online to find it, but was able to get it from an online spice retailer with free shipping. NOT like the pepper flakes you buy in the grocery store... if you are going to make this recipe, I recommend finding this ingredient and using it. I think an ounce was $5 and I received it within a few days of order.
dlagrave
Salt Lake City, UT
10/23/2014
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