Sweet Potato Loaf

Sweet potatoes are a staple in our house and sometimes recipes happen on accident. Well, at least that’s the story of today. A couple of weeks ago, I roasted up a load of sweet potatoes, intending for the flesh to make its way into some muffins. Sweet potato in baking is not so unheard of, just ask the Americans. Alas, I had never tried adding them to a sweet recipe. After perfecting a pumpkin bread in my book, I decided to give the muffins a go. Simply measuring by eye and hoping for the best. They turned out great, So I thought I would sit down and try another recipe and actually measure it for you guys.

This recipe can be in two parts if you like, to save on time. Simply roast the sweet potatoes the day before and keep them in the fridge. Or on a Sunday if you’re doing some meal prep, they’ll keep for four days in an airtight container. This recipe calls for cinnamon, but you could also use chai…an all time favourite of mine as you know. I’ve slathered mine in butter and maple syrup, but the loaf is moist enough on its own.

Sweet Potato Loaf

Serves: 2-6

Prep time: 15 mins

Cook time: 1 hour, 20 mins

Total time: 1 hour, 35 mins

Ingredients

  • 250g roasted sweet potato flesh (around 2 medium potatoes)

  • 225g self raising flour

  • 1/4 tsp salt

  • 1/4 tsp bicarbonate of soda

  • 1 and a 1/4 tsp cinnamon

  • 2 eggs

  • 125ml maple syrup

  • 2 tbsp olive oil

  • Mixed seeds for topping (optional)

Directions

  1. Pop your potatoes on a baking tray in a preheated oven of 220c, cook for 40 minutes or until soft. Scoop out the flesh and allow to cool.

  2. Lower the oven to 160c. In two bowls, add the sweet potato flesh, eggs, oil and maple syrup to one. Then flour, salt, bicarb and cinnamon to the other. Making sure each individual bowl is combined thoroughly.

  3. Add dry ingredients to wet ingredients and mix gently until no flour can be seen.

  4. Spoon into a lined and greased loaf tin and cook for 30-35 mins on the middle shelf. I used three mini loaf tins, if using one large loaf tin, you may need to cook for 40-50 mins. Simply test the batter with a toothpick to see if it comes out clean at the 30-35 minute mark.

  5. Remove from the oven and allow to cool slightly before removing from the tin. Serve warm with butter and syrup.

  6. Will keep in an airtight container for up to 2 days. To freeze, allow to cool completely, slice and freeze flat. Simply warm through in the oven.

BakingGemma Morsonbaking, Sweet Potato, Autumn, October