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Sweet potatoes have to be one of my favorite things in this world. I love them and I love anything you make with them. This Sweet Potato Swirl Bread is one of my favorite bread recipes. I could eat this whole loaf by myself. I love this bread with coffee, milk, or tea. This bread is wonderful for breakfast if you have guests and family will love it, too. If freezes well, can be reheated in the microwave, keeps for several days in a cool place or can be refrigerated. Make two loaves and give one to a friend. This makes a great gift.

2 cups all-purpose flour
1 teaspoon baking soda
1 stick butter or 1/2 cup or 8 tablespoons, melted
1/2 cup brown sugar
1/2 cup sour cream
2 eggs
1 cup cooked, mashed sweet potatoes
1 teaspoon vanilla extract


Whisk together flour and baking soda in a bowl and set aside. Combine melted butter, brown sugar, sour cream, eggs, mashed sweet potatoes and vanilla extract in a large bowl mixing with a spoon. Add flour mixture to sweet potato mixture and stir with spoon to combine. Spray a 9 x 5 bread pan with cooking spray and add mixture to pan. Add swirl below.


Swirl for Batter:

1/2 cup brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1 cup chopped nuts, pecans or walnuts (optional)

Whisk ingredients together and spread over sweet potato mixture in pan. See photos below. Take a knife and swirl mixture into the batter. Bake in preheated 350 degree oven 55 to 60 minutes checking until done as ovens vary. Remove from oven and let cool. Can drizzle on glaze below.



Glaze for Cooked  Bread

3/4 cup powdered sugar
3 tablespoons milk, more or less
1/2 teaspoon vanilla extract
Whisk together and drizzle over cooled bread.

Makes 1 loaf. Enjoy!

Note: I use a fresh sweet potato in this recipe but you could use canned.

Be sure and Pin our Sweet Potato Swirl Bread for later! The Southern Lady Cooks Sweet Potato Swirl Bread

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  1. Allison Santoro says:

    Okay, so I love to bake and I almost always share, but not this sweet potato swirl bread. Nope, I’m eating it all!!!! Delicious!!! Thanks for this wonderful recipe.

  2. What if I don’t have sour cream, what can I do? Also for the banana bread can I sub white sugar for brown sugar like in this recipe?

    • The Southern Lady says:

      I only make the recipe the way it is printed, Kali. You can try other methods and substituting but I cannot promise your bread will turn out right.

  3. Made this over the weekend and it truly is delicious! I toasted the pecans lightly. Made the mistake of not getting the swirl down into the batter enough so most of the swirl was on top and a little below top, but it was still great! Since my husband and I love the swirl in the bread, next time I will pour half batter, add half swirl, then remainder batter, remainder swirl and swirl it all together. Looking forward to the next time I bake this. Husband loves anything sweet potatoes, thank you for this recipe!

  4. The glaze mentions banana bread rather than sweet potato bread. I thought you might want to update. Sounds like a wonderful recipe. I can’t wait to try it!

  5. I made this sweet potato bread yesterday for my husband and myself. Before chopping the pecans halves I toasted them lightly because I forgot to take them out of the freezer ahead of time. This bread is delicious! Thank you for the recipe!

  6. So making this. Sweet potatoes/yams. Have to be awesome

  7. Becky Fischet says:

    Made 2 loaves of this bread today, my husband and myself thinks it’s the best yet. Quick question, if I wanted to give for gifts, how much dough would go in the small bread pans. Thanks and so glad I found this site..

  8. thebetterbaker11 says:

    Oh I want to make this soon! It looks wonderful. I’m always looking for new quick bread recipes and this sounds perfect. Pinning and printing! Thanks!

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