Sweet Potato Bread– light version!

Sweet Potato Bread has nutritional value!  My recipe calls for very little sugar and yogurt.

sweet potato bread


6.75 ounces all-purpose flour (about 1 1/2 cups)

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/2 cup plain 2% reduced-fat Greek yogurt

1/2 cup granulated sugar

1/4 cup canola oil

2 large eggs

1/2 cup packed shredded peeled sweet potato (about 4 ounces)

1/3 cup raisins

1/3 cup chopped pecans, toasted

Baking spray with flour (such as Baker’s Joy)

3 ounces 1/3-less-fat cream cheese, softened

1/3 cup powdered sugar

1/2 teaspoon grated lemon rind

Dash of salt


  1. Preheat oven to 350°.
  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 9 x 5-inch metal loaf pan coated with baking spray. Bake at 350° 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.

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