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Sweet Potato Spice Loaf with Maple Frosting


This sweet potato spice bread is a delicious way to turn your leftover baked sweet potatoes into a warm & sweet breakfast treat. Don't be intimidated by how long the recipe takes - the oven does most of the work, and you can shortcut by using canned sweet potato, or even pumpkin, puree.

Yes, you can bypass the 3-hour slow roast by using canned sweet potato, or even pumpkin, puree. But, again, don't be intimidated by how long the slow roast takes - the oven does ALL of the work, you only need to prick them and throw them in. And the slow roast sweetens the sweet potatoes and adds a depth to the bread. It's worth the extra effort if you have the time.


For the Bread:

Butter for greasing pan

2½ cups all-purpose flour (350 grams)

1 tsp. table salt (7 grams)

1 tsp. baking powder

½ tsp. baking soda

2 ½ tsp. ground cinnamon

½ tsp. freshly grated nutmeg

¼  tsp. ground cloves

3 large eggs

2 large sweet potatoes, preferable Jewel Yams or red sweet potatoes (~1 lb)

1⁄4 cup juice from 1 navel orange

1 ½ Tbsp finely grated fresh ginger

½ cup sugar

1 cup brown sugar

1 cup extra-virgin olive oil

For the Glaze:

½ cup powdered sugar, more if needed

½ tablespoon softened butter

¼ teaspoon vanilla

2 tbsp good maple syrup, more if needed

30 Minutes

Prep Time:

5 Hours

Cook Time:


10 Servings


Preheat oven to 250°. Prick sweet potatoes with a fork and roast for 3 hours.  Remove sweet potatoes from oven and turn temperature down to 325°. Remove skins from sweet potatoes and add to a large bowl. Stir in orange juice and mix until completely smooth.

Lightly butter a 9x5" loaf pan. In a medium bowl, stir flour, cinnamon, salt, baking powder, baking soda, nutmeg, and cloves with a wire whisk until combined.  Place a mesh colander over another bowl, pour flour mixture into colander, and into bowl. Stir again until combined.  Discard any solids left in colander, place over original medium bowl, and sift flour mixture again.  Set mixture and colander aside.

Separately in a small bowl, beat eggs slightly, then add to sweet potatoes, along with ginger and sugars. Whisk mixture until combined, then stream in oil, whisking constantly, until mixture is homogeneous. Holding colander over the large bowl, sift flour mixture into bowl with the sweet potato mixture.  Gently dry ingredients into sweet potato mixture just until no dry spots remain. Be careful not to overmix.  Transfer batter to prepared pan; smooth top with a spatula. 

Bake bread in oven, rotating pan once halfway through, until a tester inserted into the center comes out clean, 80–90 minutes. Let cool for 20 minutes, then transfer bread to a wire rack and let cool completely.

Meanwhile, stir glaze ingredients in a small bowl until smooth and creamy, adjusting powdered sugar and maple syrup to desired consistency.  When loaf is completely cool, put a pan under the wire rack, drizzle glaze over the bread and allow to drip down the sides.

Adapted from Bon Appetit's Pumpkin Bread with Salted Maple Butter

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