I always wanted to make a pumpkin or a sweet potato bread. Had some sweet potatoes lying for a few days now :-(, so gave this a try. This was my first try for making a bread with a sweet potato. The bread was different and I simply loved the texture. I enjoy it as a dessert 🙂
The recipe is for a bread but I really feel that this came out like a cake. It was so moist and rich in texture. I tweaked the recipe a lot. I added less sugar, than the original recipe but still found it a bit sweet. Next time will reduce the sugar more. Next I added some chocolate chips on the go as was really not sure how the outcome will be, so thought chocolate chips might help :-). Also In my next try I will try to make it with whole wheat flour and replace the egg with a vegan substitute so that It is healthy as well as vegan. I will also add some nuts to give it a crunch. I did not had the ‘all spice powder’, so did not add it and added fresh grated nutmeg. My house was smelling lovely with all that cinnamon and nutmeg.
I was so excited that forgot to take a pic of the whole loaf 😀
Here goes the recipe:
- 1/2 Cup Mashed Sweet Potatoes
- 2 medium eggs
- 1/2 Cup Vegetable Oil
- 1/4 Cup Yogurt + 3 tablespoons of water to make it a buttermilk
- 1 teaspoon vanilla extract
- 1 3/4 cups All Purpose Flour
- 1 Cup Granulated Sugar (In my next try will replace it to 3/4 cup Brown Sugar in total)
- 1/8 Cup Brown Sugar
- 2 teaspoon Baking Soda
- 1 tablespoon ground cinnamon
- 1 teaspoon ginger powder
- 1 teaspoon fresh grated nutmeg ( or ground nutmeg)
- 1/2 teaspoon ground cloves
- 1/8 teaspoon salt
- Steam or pressure cook the Sweet potatoes. I simply peeled, chopped into 1 inch cubes, washed it nicely and pressure cooked it to 2 whistles. One can even steam it in a microwave.
- Let it cool for 5-10 minutes and then in the mean time start with the next step.
- Preheat oven to 170 deg Celsius. Grease a loaf pan, 9-by-5 inch. I grease it with cooking oil and flour it. I also add a parchment paper so that it easily pulls out. The pan size can be changed, cooking time will change accordingly.
- In a large bowl, add all the dry ingredients – flour, sugar, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Sift the flour, baking soda so that you do not have lumps. Give it a good mix.
- In another bowl, mash the sweet potatoes with the back of a fork.
- To this add eggs, oil, yogurt, water, vanilla and whisk. I simply used the fork and gave it a good whisk.
- Pour the wet ingredients into the dry and mix gently (can use the fold technique) with the help of a spatula. Give it a good mix from the bottom, there might be a lot of mixture. Check to see that all is incorporated well and there are no dry mix in between. Do not overmix though.
- Pour the batter into prepared pan and smooth the top slightly with a spatula. Give it a tap and bake for 60 to 70 minutes. However keep a check at the end of 45 minutes, since oven temperatures and pan sizes vary.
- Insert a tooth pick or a knife to test it. It should come out clean. The loaf will be springy to the touch.
- If the top is browning a lot, cover the pan with a foil.
- Once done, remove it from the oven and let it sit in the pan for 10-15 minutes.
- Remove it on a wire rack and let it cool completely before cutting.
- Cut into pieces and Enjoy it with coffee or serve it as a dessert.
1. I have simply cut it into pieces and stored the pieces in freezer in a zip lock. Just take a slice out , defrost and warm it and enjoy when needed.
2. It should keep good in fridge for 4-5 days (Shelf life may vary though) depending on the temperature.
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