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1
Preheat oven to 350 F.
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2
Slice sweet potatoes into thick rounds and place into the basket of a steamer. No need to peel the potatoes--they'll peel easily after they're cooked. Steam 15-20 minutes, or until all slices are tender and cooked through. Set aside and allow to cool while preparing other ingredients.
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3
Grease and flour two 9-by-5-inch loaf pans.
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4
Heat a saucepan over medium heat. Add butter and melt. Watch the butter carefully and stir gently with a spatula, scraping the bottom as you go, until milk solids are cooked and have turned a rich, golden brown. Remove from heat and pour browned butter into a bowl. Set aside and let cool slightly as you prepare the blueberry-ginger swirl.
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5
Toss blueberries in a bowl with grated ginger and demerara sugar. Using an immersion blender, blend ingredients to a rough puree, leaving some large chunks of berry. Set aside. Rinse the blender for use with the sweet potatoes.
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6
Remove peels from sweet potatoes and add to the bowl with the browned butter. Using the immersion blender again, puree together the butter and potatoes until smooth, using a spatula to check for check for leftover chunks. Add remaining ingredients, with the exception of the blueberry mixture. Stir to thoroughly combine.
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7
Pour enough batter to cover the bottom of each loaf pan, then drizzle half of the blueberry mixture over the middle of the batter. Dot more batter into the pans, and then add the rest of the blueberry mixture. Cover with the rest of the sweet potato batter. Using a spatula, gently fold the batter to create swirls. Avoid moving the blackberry mixture to the sides and bottom of the pan, where it will burn slightly.
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8
Place loaves on center rack of oven. Bake for one hour, or until a tester comes out clean.
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9
Let cool slightly on wire racks before turning loaves out of their pans. Serve warm or at room temperature, with a cup of tea and a smear of cream cheese if you like.
