Sweet Potato Bread
This Sweet Potato Bread turns simple mashed sweet potatoes into a soft, moist, lightly sweet loaf that tastes like autumn in every slice. It uses basic pantry staples, one bowl for the dry mix and one for the wet mix, and no mixer at all. The natural sweetness of the sweet potatoes pairs beautifully with brown sugar and a little ground cinnamon.
Equipment
- 9x5 inch loaf pan
- Medium pot for boiling the sweet potatoes
- Two mixing bowls
- Whisk
- Spatula
- Measuring cups
- Measuring spoons
- Potato masher or fork
- Parchment paper (optional)
- Wire cooling rack
- Serrated bread knife
Ingredients
- 1 cup mashed sweet potatoes from 1 to 2 medium sweet potatoes
- 1 ¾ cups all-purpose flour 210g
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup brown sugar 100g, packed
- ¼ cup granulated sugar 50g
- ½ cup vegetable oil 120ml
- 2 large organic eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Peel 1 to 2 medium sweet potatoes, chop into small even chunks, and boil in a medium pot of cold water for 10 to 15 minutes until fork-tender. Drain completely and mash until smooth. Measure out 1 cup of mash and set aside to cool slightly.
- Place an oven rack in the center position and preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan with vegetable oil, or line with parchment paper leaving overhang on the long sides for easy removal.
- In a large mixing bowl, whisk together 1 ¾ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon sea salt, and 1 teaspoon ground cinnamon for about 30 seconds until evenly combined with no lumps.
- In a second mixing bowl, combine ½ cup brown sugar, ¼ cup granulated sugar, ½ cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, and 1 cup mashed sweet potatoes. Whisk until smooth, glossy, and fully combined with no large streaks of egg.
- Slowly pour the wet mixture into the bowl of dry ingredients. Switch to a spatula and fold gently, scraping the bottom and sides, until just combined with no dry flour visible. Do not overmix.
- Scrape the batter into the prepared loaf pan and spread evenly into the corners. Smooth the top and tap the pan lightly on the counter two or three times to release any large air bubbles.
- Bake in the center of the preheated oven for 55 to 65 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
- Let the bread cool in the pan for 10 minutes, then run a thin knife around the edges and transfer to a wire rack. Cool completely before slicing into 12 even slices with a serrated knife. Serve with honey or whipped butter.
Notes
- Use fresh sweet potatoes for the best flavor and texture. Canned puree can work but may be slightly denser.
- Measure the flour by spooning it into the measuring cup and leveling it off. Packing it down adds too much flour and dries out the bread.
- Do not skip the cooling step. It helps the bread set and makes slicing much easier.
- If the top browns too quickly, cover it loosely with foil during the last 10 minutes of baking.
- Double-check that your baking soda is fresh so the loaf rises properly.
- Let the mashed sweet potatoes cool slightly before mixing them with the eggs to prevent scrambling.
- Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to 1 week.
- Freeze the whole loaf or individual slices, wrapped tightly in plastic wrap and a freezer bag, for up to 3 months. Thaw overnight in the fridge.
- Reheat slices in a toaster oven or oven at 300°F for 5 to 7 minutes for a warm, fresh taste.
- For a vegan version, replace each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, rested 10 minutes) and use plant-based oil.
Nutrition
Serving: 1SliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 31mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 14gVitamin A: 30IUVitamin C: 4mgCalcium: 2mgIron: 6mg
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