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VerneJ

Sweet Potato Bread

By

"Try this recipe for Nutmeg-Infused Pumpkin Bread!"--Heather Bainbridge

Nutrients Per Serving (1 slice): Calories: 152, Total Fat: 6 g, Sat. Fat: 1 g, Monounsaturated Fat: 1 g, Polyunsaturated Fat: 4 g, Carbs: 21 g, Fiber: 2.5 g, Sugars: 8 g, Protein: 4 g, Sodium: 152 mg, Cholesterol: 18 mg

From: Clean Eating (Sept. 2016)

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Rate this recipe 4.5/5 (6 Votes)

Ingredients

  • 2 cups old-fashioned rolled oats
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp ground nutmeg
  • 1/2 tsp baking soda
  • 1/4 tsp coarse sea salt
  • 1 large egg
  • 3/4 cup whole-milk plain yogurt
  • 5 tbsp pure maple syrup
  • 2 tbsp safflower oil
  • 2 tsp apple cider vinegar
  • 1 cup peeled, cooked, mashed sweet potatoes, cooled
  • 1/3 cup chopped unsalted walnuts

Details

Servings 12
Preparation time 20mins
Cooking time 80mins
Adapted from cleaneatingmag.com

Preparation

Step 1

1. Preheat oven to 350°F. In a blender, pulverize oats into fine flour. In a large bowl, combine oat flour, cinnamon, baking powder, nutmeg, baking soda and salt. In a small bowl, whisk egg; stir in yogurt, maple syrup, oil and vinegar. Add egg mixture to flour mixture; stir until just combined. Fold in potatoes.

2. Line a 9 x 5-inch glass loaf pan with parchment paper and mist with cooking spray. Pour batter into loaf pan. Sprinkle walnuts over batter and press down on nuts lightly. Bake for 1 hour, until a toothpick inserted in center comes out clean. Let cool in pan for 30 minutes; remove and cool completely on a wire rack.

TIP: Store 4 slices bread in an airtight container; freeze remaining portions.

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