The Sweet Potato Bread Recipe Savory sounding, this is very much a sweet cake and similar to a banana bread in looks and texture.
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| Sweet Potato Bread |
Ingredients:
7 tbsp unsalted butter, softened, plus extra
for greasing
1 1⁄2 cups all-purpose flour, plus more for dusting
6oz (175g) sweet potatoes, peeled and diced
2 tsp baking powder
pinch of salt
1⁄2 tsp pumpkin pie spice
1⁄2 tsp cinnamon
2⁄3 cup sugar
1⁄2 cup pecans, coarsely chopped
1⁄2 cup chopped dates
2 large eggs
1⁄2 cup sunflower or vegetable oil
Method:
1 Grease the pan and dust with flour, knocking out any excess. Place the sweet potatoes in a saucepan, cover with water, and bring to a boil. Simmer for 10 minutes,
until tender. Mash and set aside to cool.
2 Preheat the oven to 335°F (170°C). In a large bowl, sift together the flour, baking powder, salt, spices, and sugar. Add the pecans and dates and mix in thoroughly.
Make a well in the center.
3 In a large measuring cup, whisk the eggs with the oil until emulsified. Stir in the potatoes until smooth. Pour into the flour mix and stir until well combined with no lumps.
4 Pour the batter into the loaf pan and smooth the top with a palette knife. Bake in the center of the oven for 1 hour, until well risen and a skewer comes out clean. Leave to cool for 5 minutes before turning out.
5 STORE The cake will keep in an airtight container for 3 days.