Browned Butter Sweet Potato Bread With Walnuts

Name: Browned Butter Sweet Potato Bread With Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sweet potatoes small, peeled and cut in chunks; 3/4 cup unsalted butter; 1 2/3 cups flour all-purpose; 2 teaspoons baking powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon grated nutmeg freshly; 1/8 teaspoon ground cloves; 1 teaspoon salt; 1 cup brown sugar packed light-; 2 large eggs room temperature; 1/3 cup walnuts chopped

Servings: persons

2 sweet potatoes small, peeled and cut in chunks
3/4 cup unsalted butter
1 2/3 cups flour all-purpose
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg freshly
1/8 teaspoon ground cloves
1 teaspoon salt
1 cup brown sugar packed light-
2 large eggs room temperature
1/3 cup walnuts chopped

1
In the 1.5-Quart Saucepan from the KitchenAid(R) Stainless Steel 10-Piece Set, bring the sweet potatoes to a boil. Cook until soft, then drain the water from the potatoes. Mash up the sweet potatoes. You should have about 1 cup. Let cool.
2
Preheat a KitchenAid(R) Electric Convection Slide-In Range to 350u00b0F. Grease a KitchenAid(R) Loaf Pan. Line the pan with parchment with overhangs and grease the parchment.
3
In a 3.0-Quart Saucepan from the Stainless Steel 10-Piece Set, melt butter over medium-low heat until the butter starts to foam. Whisking constantly, cook the butter until it turns golden brown and brown bits form at the bottom of the pan. Transfer the butter to a bowl and let cool slightly.
4
In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, cloves and salt. In a separate large bowl, whisk together the sweet potato puree, sugar, eggs, and the cooled brown butter. Mix until smooth. Add in the flour mixture and mix until just combined.
5
Pour the batter into a prepared Loaf Pan and smooth the top with a spatula.
6
Place the Loaf Pan on a baking sheet and bake until a toothpick inserted into the center comes out clean, about 40-45 minutes.
7
Transfer the Loaf Pan to a wire rack and let cool for 15 minutes. Remove the bread from the Loaf Pan by lifting the overhangs and let cool on the wire rack completely.

874

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 sweet potatoes small, peeled and cut in chunks, 3/4 cup unsalted butter, 1 2/3 cups flour all-purpose, 2 teaspoons baking powder, and more.

Yes, Browned Butter Sweet Potato Bread With Walnuts falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!