Sweet Potato Bread with Browned Butter Cream Cheese Frosting

Sliced sweet potato loaf topped with creamy frosting on a cutting board.

Sweet Potato Bread with Browned Butter Cream Cheese Frosting

This Sweet Potato Bread with Browned Butter Cream Cheese Frosting bakes up soft and moist, and it’s easy enough that anyone can make it. It’s exactly the kind of loaf you want to have around for a cozy breakfast or an after-dinner dessert, and it’s great to bring somewhere because everyone actually likes it. The browned butter cream cheese frosting gives it that little extra something, making it taste special without being overly sweet.

Prep Time25

Cook Time55

Cooling and Frosting Time40

Total Time2

Course: Bread

Cuisine: American

Keyword: Sweet Potato Bread

Servings: slices

Calories: 416kcal

Ingredients

Sweet Potato Bread

1 ¾ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
1 ½ cups granulated sugar
½ cup canola oil or vegetable oil
2 large eggs room temperature
1 cup cooked and mashed sweet potatoes cooled
⅓ cup whole milk
2 teaspoons vanilla extract

Browned Butter Cream Cheese Frosting

1 stick unsalted butter cut into Tablespoon-sized pieces
2 ounces cream cheese softened
1 ½ cups powdered sugar
¼ teaspoon vanilla extract

Instructions

Preheat Oven: Preheat oven to 350 °F and line bottom of a 9×5-inch loaf pan with parchment paper, then spray the parchment and sides of the pan with cooking spray.
Mix Dry Ingredients: In a medium bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ¾ teaspoon cinnamon, ¼ teaspoon ground nutmeg, and ½ teaspoon salt. Set aside.
Mix Wet Ingredients: In a large bowl, beat 1 ½ cups granulated sugar, ½ cup canola oil or vegetable oil, 2 large eggs, 1 cup cooked and mashed sweet potatoes, ⅓ cup whole milk, and 2 teaspoons vanilla extract with a hand mixer until smooth. (Make sure the sweet potatoes are fully cooled — warm potatoes can cook the eggs and affect loaf texture.)
Combine: Add dry ingredients to the wet mixture. Mix gently by hand just until no dry streaks remain. Do not overmix.
Bake: Pour batter into prepared pan and bake for 40-45 minutes. Check the loaf at this point — if it’s browning too quickly but the center isn’t set yet, loosely cover with foil. Continue baking until a toothpick inserted in the center comes out clean, about 55-60 minutes total.
Cool: Allow loaf to rest in pan for 10 minutes, then run a knife around edges and carefully transfer to a wire rack to cool completely.
Brown Butter: Add 1 stick unsalted butter (cut into pieces) to a skillet over medium heat. Melt and cook, watching carefully. Butter will foam, then turn amber and fragrant. Remove from heat immediately when amber-colored to prevent burning, and transfer to a heat-safe bowl. Allow browned butter to cool and solidify at room temperature.
Mix Frosting: In a bowl, combine cooled browned butter, 2 ounces cream cheese, 1 ½ cups powdered sugar, and ¼ teaspoon vanilla extract. Beat with a hand mixer for 2-3 minutes until fluffy and smooth. (If frosting is too soft, chill briefly; if too stiff, warm gently for easier spreading.)
Frost Loaf: Once bread is completely cool, frost generously, letting some frosting gently drip down the sides. Slice and serve.

Notes

Cooking the Sweet Potato: Cook sweet potato ahead and cool completely before using — adding it hot can affect the batter texture. For quick prep, pierce a medium potato and microwave for 5-7 minutes (turning halfway) until tender, then cool, peel, mash, and measure.

Frosting Timing: Wait until the loaf is fully cooled before frosting. Frosting a warm loaf can cause it to melt and slide off instead of setting nicely on top.

Storage: Store completely cooled leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, freeze unfrosted slices for up to 3 months and frost after thawing.

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