Weekend Cabin Sweet Potato Pecan

A warmly spiced, moist loaf featuring roasted sweet potatoes and crunchy pecans—perfect for cozy weekends by the fire.

I first served this at a weekend cabin stay and it quickly became a family favorite.

Ingredients

• Wet Ingredients: 1 cup (225 g) cooked, mashed sweet potato (from about 1 large sweet potato), 2 large eggs, 1/2 cup (120 ml) vegetable oil or melted butter, 1/2 cup (120 ml) buttermilk or milk, 2/3 cup (130 g) light brown sugar, packed, 1/4 cup (60 ml) pure maple syrup, 1 tsp vanilla extract
• Dry Ingredients: 2 cups (250 g) all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger, 1/8 tsp ground cloves
• Add-ins: 1 cup (110 g) pecan halves or pieces, toasted, 1/3 cup (60 g) golden raisins or dried cranberries (optional)

Instructions

Step 1:

Preheat your oven to 350°F (175°C) Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper

Step 2:

Pierce the sweet potato with a fork roast at 400°F (200°C) until soft (about 45 minutes) then cool peel and mash until smooth

Step 3:

In a large bowl whisk together the mashed sweet potato eggs oil or melted butter buttermilk brown sugar maple syrup and vanilla until thoroughly combined

Step 4:

In a separate bowl whisk the flour baking powder baking soda salt cinnamon nutmeg ginger and cloves

Step 5:

Add the dry ingredients to the wet mixture Stir gently until just combined—do not overmix

Step 6:

Fold in pecans and optional raisins or cranberries

Step 7:

Pour the batter into the prepared loaf pan Smooth the top and sprinkle with a few extra pecans if desired

Step 8:

Bake for 50–55 minutes or until a toothpick inserted into the center comes out clean

Step 9:

Cool in the pan for 10 minutes then lift out and transfer to a wire rack to cool completely before slicing

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Sharing this loaf brought us closer on chilly mornings and made every weekend extra special.

Required Tools

9x5-inch (23x13 cm) loaf pan Mixing bowls Whisk Rubber spatula Parchment paper Wire rack

Allergen Information

Contains Eggs Milk (dairy) Tree nuts (pecans) Gluten (wheat) If using plant-based milk and oil can be made dairy-free Always check labels for hidden allergens

Nutritional Information

Calories 265 Total Fat 13 g Carbohydrates 34 g Protein 4 g

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This sweet potato and pecan loaf is perfect for cozy weekends and can be adapted to your taste preferences easily

Recipe Questions & Answers

→ How do I roast the sweet potatoes for this loaf?

Roast sweet potatoes whole at 400°F (200°C) for about 45 minutes until soft. Let cool, peel, and mash smoothly before adding to the batter.

→ Can I substitute pecans with other nuts?

Yes, walnuts or other tree nuts can be used as alternatives to pecans for a different texture and flavor profile.

→ What does the maple syrup add to the loaf?

Maple syrup enhances natural sweetness and adds a rich, warm depth that complements the spices and sweet potatoes perfectly.

→ Is there an option for dairy-free baking?

Using plant-based milk and oil instead of buttermilk and butter allows for a dairy-free version; be sure to check ingredient labels carefully.

→ How should the loaf be stored to maintain freshness?

Wrap tightly and store at room temperature for a couple of days or freeze wrapped for up to two months to preserve moisture and flavor.

→ Can I add other spices for variation?

Yes, finely chopped crystallized ginger or additional warm spices like cloves can be added to tailor the flavor to your liking.