Sweet Potatoe Bread Recipe

Name: Sweet Potatoe Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 cup microwaved mashed sweet potato; 2 eggs; 1/3 corn oil; 1/4 coconut sugar; 1/2 cup agave sugar; 1 3/4 peach palm flour; 1 tsp baking soda; 1/2 tsp sea salt; 2 tsp ground canella; 3/4 tsp grated nutmeg; 1/2 tsp gound cardamon

Servings: persons

1 cup microwaved mashed sweet potato
2 eggs
1/3 corn oil
1/4 coconut sugar
1/2 cup agave sugar
1 3/4 peach palm flour
1 tsp baking soda
1/2 tsp sea salt
2 tsp ground canella
3/4 tsp grated nutmeg
1/2 tsp gound cardamon

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8.5 x 4.5 x 2.5 inch loaf pan.
2
In a large bowl, mix together the mashed sweet potato, eggs, oil, water and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cardamom.
3
Stir the dry ingredients into the sweet potato mixture. Combine just until incorporated; do not over mix.**Optional: Stir in 1/2 cup of nay of the following: choped hazelnuts or chopped cashews or dried tropical fruit like guava berries. Pour into the prepared pan.
4
Bake at 350 degrees for 60-65 minutes or until a wooden skewer inserted into the center of the loaf comes out clean

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup microwaved mashed sweet potato, 2 eggs, 1/3 corn oil, 1/4 coconut sugar, and more.

Yes, Sweet Potatoe Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Potatoe Bread

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