Blueberry-Sweet Potato Bread

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“There is a subtle sweetness to this bread that is lovely to the taste buds and pretty to look at.”
1hr 20mins
2 loaves

Ingredients Nutrition


  1. Scrub sweet potatoes, and cook in boiling water for 20 minutes, or until soft.
  2. Drain, reserving 1/4 cup liquid; set aside.
  3. Peel, and mash enough sweet potatoes to measure 2 cups; set aside to cool completely.
  4. Sift together next 5 ingredients in a large bowl; set aside.
  5. In another large bowl, combine by hand the mashed sweet potatoes, 1/4 cup liquid, sugar, eggs, and oil.
  6. (Batter will be lumpy.) Add flour mixture to sweet potato mixture, and stir just until moistened.
  7. (Batter will be stiff.) Fold in blueberries.
  8. Spoon mixture into 2 greased 11x7x4 loaf pans.
  9. Bake at 350F for 50-60 minutes, or until wooden toothpick inserted in centers comes out clean.
  10. Cool in pans for 10 minutes.
  11. Remove bread from pans, and let cool on wire racks.
  12. Note: You can also use canned or baked sweet potatoes.
  13. If using the latter, substitute 1/4 cup water for the sweet potato liquid.

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