Bread, sweet potato
Common food
Sweet potato bread is a moist, dense quick bread that blends the earthy sweetness of mashed sweet potatoes with warm spices. Its texture is tender and cake-like, often with a slightly sticky crumb. Nutritionally, it's a notable source of complex carbohydrates and provides a modest amount of protein.
Calorie split: 14% protein · 75% carbs · 11% fat
↓ Full nutrition💚 Why it's loved
People love it for its comforting, naturally sweet flavor that evokes autumn and home baking. It's incredibly versatile, serving as a breakfast treat, snack, or dessert, and is deeply embedded in seasonal culinary traditions.
⚠️ Watch-outs & how to enjoy it better
As a sweetened baked good, it can cause blood-sugar spikes due to its refined carbs and added sugars. Those monitoring glucose levels should be cautious. Tip: Pair a slice with a source of protein (like Greek yogurt or nuts) or healthy fat (like a smear of nut butter) to slow sugar absorption and increase satiety.
Key benefits
- Provides complex carbohydrates for sustained energy
- Contains dietary fiber from the sweet potato
- Offers a good source of Vitamin A (from beta-carotene)
- Lower in fat than many other sweet baked goods
- Can be made with whole-grain flours for added nutrients
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The vibrant orange color of many sweet potato breads comes from beta-carotene, an antioxidant that the body converts to Vitamin A, which is essential for eye health.
Full nutrition (USDA data · scales with serving)
| Water | 41.3 g |
| Energy | 241 kcal |
| Protein | 8.6 g |
| Total lipid (fat) | 2.9 g |
| Carbohydrate, by difference | 45.4 g |
| Fiber, total dietary | 1.7 g |
| Total Sugars | 3.5 g |
| Calcium, Ca | 36.0 mg |
| Iron, Fe | 3.1 mg |
| Magnesium, Mg | 26.0 mg |
| Phosphorus, P | 95.0 mg |
| Potassium, K | 157 mg |
| Sodium, Na | 474 mg |
| Zinc, Zn | 0.70 mg |
| Copper, Cu | 0.13 mg |
| Selenium, Se | 18.2 ug |
| Vitamin C, total ascorbic acid | 4.1 mg |
| Thiamin | 0.47 mg |
| Riboflavin | 0.26 mg |
| Niacin | 3.5 mg |
| Vitamin B-6 | 0.09 mg |
| Folate, total | 67.0 ug |
| Folic acid | 42.0 ug |
| Folate, food | 26.0 ug |
| Folate, DFE | 96.0 ug |
| Choline, total | 10.2 mg |
| Vitamin B-12 | 0.05 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 86.0 ug |
| Retinol | 16.0 ug |
| Carotene, beta | 840 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 38.0 ug |
| Vitamin E (alpha-tocopherol) | 0.46 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 1.1 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.96 g |
| SFA 4:0 | 0.03 g |
| SFA 6:0 | 0.02 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.03 g |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 0.10 g |
| SFA 16:0 | 0.51 g |
| SFA 18:0 | 0.20 g |
| Fatty acids, total monounsaturated | 0.66 g |
| MUFA 16:1 | 0.03 g |
| MUFA 18:1 | 0.63 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.67 g |
| PUFA 18:2 | 0.63 g |
| PUFA 18:3 | 0.04 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 4.0 mg |
Amino acid profile (per 100g)
Estimated from Bread, salvadoran sweet cheese (quesadilla salvadorena) — USDA does not publish this profile for Bread.
| Tryptophan | 0.07 g |
| Threonine | 0.21 g |
| Isoleucine | 0.30 g |
| Leucine | 0.65 g |
| Lysine | 0.50 g |
| Methionine | 0.28 g |
| Cystine | 0.06 g |
| Phenylalanine | 0.37 g |
| Tyrosine | 0.23 g |
| Valine | 0.43 g |
| Arginine | 0.25 g |
| Histidine | 0.15 g |
| Alanine | 0.36 g |
| Aspartic acid | 0.59 g |
| Glutamic acid | 1.3 g |
| Glycine | 0.20 g |
| Proline | 0.83 g |
| Serine | 0.45 g |
| Hydroxyproline | 0.00 g |
FAQ
Is sweet potato bread healthier than regular bread?
It depends on the recipe. Sweet potato bread often contains more sugar and fat than a simple whole-grain loaf, but it provides more vitamins (like Vitamin A) and fiber than white bread. It's best considered a treat bread rather than a daily staple.
Can I make it gluten-free?
Yes, sweet potato bread is very adaptable. You can substitute all-purpose flour with a gluten-free flour blend designed for baking, often with good results, as the sweet potato adds moisture.
How should I store it?
Store it tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week. It also freezes well; wrap slices individually for a quick snack.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.41 kcal/g · 14% calories from protein · 1.7 g fiber · 3.5 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 3.02 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.