Sweet Potato Bread
Servings: 12 slices
Wet Ingredients
- 1½ packed cups (12 ounces) (340 grams) sweet potato flesh measured after microwaving 3 medium sweet potatoes.
- ¾ cup (150 grams) sugar
- ½ cup (120 grams) milk
- ¼ cup (55 grams) olive oil
Spices
- 1 teaspoon ginger
- 2 teaspoons cinnamon
- ½ teaspoon clove
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
Dry Ingredients
- 2 cups (300 grams) all-purpose flour
- 2 teaspoons (8 grams) baking powder
- 1 teaspoon (4 grams) baking soda
- 1 pinch salt
- ½ cup walnuts
- Line your 9×5-inch loaf pan with parchment paper. Preheat the oven to 350°F or 180°C.Pierce 3 medium sweet potatoes with a fork and microwave them at full power for 10 minutes or until they are fork-tender.Let them cool down slightly, cut them in half lengthwise, and scoop out the flesh with a spoon.
- Add 1½ packed cups (12 ounces) sweet potato flesh to a large mixing bowl and mash it with a fork or potato masher.Add ¾ cup sugar, ½ cup milk, ¼ cup olive oil, 1 teaspoon ginger, 2 teaspoons cinnamon, ½ teaspoon clove, ¼ teaspoon nutmeg, and ¼ teaspoon allspice.Whisk until well combined.
- Sift in 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 pinch salt. Mix with a spatula until combined, then fold in ½ cup walnuts (chopped). It should be a dense batter.
- Transfer the batter to your prepared loaf pan and bake at 350°F or 180°C on the lower oven rack for about 60 minutes.The bread is baked when a skewer inserted in the center comes out mostly dry.Carefully remove it from the pan and let it cool on a cooling rack for at least 3 hours, or even better, overnight.
Nutrition information is an estimate for 1 slice of sweet potato bread out of 12 slices.
TIPS
Cook a bit more sweet potato than you need: We recommend cooking 3 medium-sized sweet potatoes because you’ll lose some flesh and the skin after they are cooked.
Pack the cup: If you measure cooked sweet potato flesh with cups, push the cooked sweet potato flesh into the cup to fill all air gaps. Alternatively, use a digital scale.
No microwave? If you don’t have a microwave, you can bake the sweet potatoes, whole and with the peel on, in a regular oven or air fryer. They will take 30 to 50 minutes to bake at 400°F or 200°C. Avoid boiling the sweet potatoes; they’ll absorb too much water.
Overmixing: For the fluffiest and lightest bread, avoid overmixing the batter.
Cooling down: It’s essential for this recipe, so give it at least a few hours, and even better, let it cool down overnight.
SUBSTITUTIONS
Sweet potatoes: substitute pumpkin puree.
Brown sugar: substitute white sugar. We haven't tested this with maple syrup.
Milk: Any milk works. We use almond milk because we like its aroma.
Olive oil: Substitute avocado oil, canola oil, sunflower oil, or another neutral vegetable oil. To make it oil-free, substitute 1 egg or more milk for the oil.
Spices: You don't have to use all. At a minimum, we recommend using cinnamon.
All-purpose flour: You can substitute 50% all-purpose flour with 50% whole wheat flour. To make it gluten-free, substitute 1-to-1 GF flour.
STORAGE
Make ahead: Sweet potato bread is the best meal prep recipe because it lasts days.
Room temperature: Wrap it in plastic and keep it in a dark corner of your kitchen for up to four days. If you want to keep it for longer, put it in the fridge.
Freezer: Let the bread cool down completely, cut it into slices, and transfer it to a freezer-friendly bag. Separate each slice with parchment paper and freeze for up to three months.
Thaw: You can defrost the slices at room temperature or microwave.
