I made this as a cake last week-end to take to H’s cousins’ home. It turned out a bit dense, and even the lemon zest cream cheese icing didn’t quite turn it into what I was hoping for. It was too bread-y, and not cake-y enough. I thought it would work better as a loaf, eaten for breakfast or goûter with some yoghurt, butter or cream cheese spread on it. And voilà, it does.
I used sweet potato, but I’m guessing butternut or pumpkin would work equally well. Last week I made it with butter as I was straying from my diet, but this week I went back to dairy-free and used rapeseed oil instead.
Originally inspired by a recipe on Happy Sugar Habits, I tweaked this a bit to fit with my diet and what I had in the cupboards.
Sweet Potato Bread
Combine dry ingredients:
- 1 ½ cups flour (I used a mix of spelt and wheat)
- ¾ cups desiccated coconut
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- spices (I used allspice, ginger and cinnamon)
- pinch salt
- raisins (or walnuts, pecans, etc.)
Whisk wet ingredients:
- 2 eggs (beaten)
- 3 Tbsp rapeseed oil
- 4 Tbsp coconut cream
Add wet to dry ingredients and beat together. Mash in:
- 1 cup sweet potato (baked and mashed)
Press into an oiled and floured loaf tin and bake at 180°C for 45-55 minutes.
This is just for me and I think it will stretch for about 3 breakfasts – I awake ravenous from a night of nursing the Miniature Night Master.