Easy to make with a cake mix, this sweet potato bread with cinnamon swirl, crumbly pecan topping, and vanilla glaze is so soft and moist.
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Course: Breakfast
Cuisine: American
Keyword: bread, cinnamon
Servings: 12
Calories: 299kcal
Ingredients
1packageKrusteaz cinnamon swirl crumb cake mix
1cansweet potatoes
1largeegg
1/3cupwater
1/2tspnutmeg
1/2cupcrushed pecans
Drizzle
1/2cuppowdered sugar
3-4tbspheavy creamor enough for desired consistency
Instructions
Preheat the oven to 350 degrees. Prepare a 9-inch loaf pan by lining it with parchment paper and then spraying the paper with a non-stick baking spray. The parchment will allow for easy removal, so the crumb topping doesn’t fall off during removal.
In a large bowl, mash up the yams (sweet potatoes) with a fork until most of the lumps are removed. Add in the egg and water and mix until well combined.
1 can sweet potatoes, 1 large egg, 1/3 cup water
Using a spoon or a hand mixer on low speed, mix the dry ingredients (the cake mix) into the wet ingredients until all of the dry crumbs are blended in. Set aside.
1 package Krusteaz cinnamon swirl crumb cake mix
In a small bowl, pour the brown sugar packet that was inside the cake mix box and mix together with the nutmeg. Set aside.
Pour half of the batter into the prepared loaf pan, spreading the batter to the edges. Sprinkle half of the brown sugar mixture over the top. Spoon globs of the remaining batter all over the top and use a knife to help spread the batter to the edges. Sprinkle the remaining brown sugar mixture and crushed pecans all over the top.
1/2 cup crushed pecans
Bake for 45-50 minutes or until a toothpick is inserted and comes out clean. Cool for 10 minutes in the pan and then move to a cooling rack using the parchment paper liner.
To make the powdered sugar drizzle
In a small bowl, combine the sugar and heavy cream to achieve desired consistency. Stir until smooth. Drizzle over the sweet potato bread.