Last week at the register of the coffee shop where I stopped to get a tea, there was a giant display of vegan sweet potato muffins that were calling me. I was starving and in a rush, so I ordered one and took it to go. It was so dense and delicious that I had to go home and replicate it. Instead of making muffins, I made an entire loaf of bread, so it would last me for the week. I've never baked with sweet potato before but considering that it is the same texture as banana and blends well with the same spices, I stuck to an old banana bread recipe and swapped out the banana for sweet potato.
Sweet potatoes are an inexpensive staple to have on hand in the kitchen. Since they are loaded with fiber and potassium, they keep you full for a few hours after eating, so this bread is suitable to enjoy for breakfast. The sweetened cinnamon butter is the perfect addition of sugar and spice on top. The sweetener is up to you--agave, maple, and coconut nectar are all good choice. I actually think with the flavor profile of this bread, maple syrup would be the most desirable option.
You can prepare your sweet potato any way you prefer for this recipe; boiled, steamed, baked, etc. If I had more time, I would have roasted my sweet potato in the oven with some cinnamon sticks to give more caramelized notes to the bread.
YIELDS
1 loaf bread
PREP TIME
COOK TIME
TOTAL TIME
- 1 sweet potato, mashed
- 2 unbleached flour
- 2 tablespoons + 3/4 cup brown sugar
- 2 teaspoon baking powder
- 1 teaspoon + 3 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/3 cup + 1/3 cup slivered almonds or chopped walnuts
- 2 teaspoons + 5 tablespoons earth balance or another vegan butter
- 2/3 cup fresh squeezed orange juice
- 3 tablespoons extra virgin olive oil
- 1 flaxseed egg*
- 4 tablespoons agave, coconut nectar, or maple syrup
Directions
For the Sweet Potato Bread:
1. Preheat the oven to 375 F. Grease a loaf pan with a little olive oil.
2. Juice about 3 oranges until you get 2/3 cup. Set Aside.
3. Peel the sweet potato then cover in water and boil for about 10 minutes or until it is soft enough to be pierced with a fork. Mash and measure out 1 cup.
4. Melt 2 teaspoons of the vegan butter. Add 2 tablespoons of brown sugar and 1/3 cup of the almonds and stir. Set aside. This will be your streusel topping.
5. In a large bowl, combine the flour, 3/4 cup sugar, baking powder, salt, cinnamon, nutmeg, and ginger. In a separate bowl, combine the sweet potato, orange juice, olive oil, and flax egg.
6. Add the wet ingredients to the dry ingredients and mix until blended. Stir in the other 1/3 cup of almond slivers.
7. Pour the batter into an 8 x 4 loaf pan.
8. Spread your streusel topping over the batter and press firmly so it bakes into the bread and doesn't crumble off after baking. I also sprinkled a little extra cinnamon, nutmeg, and brown sugar over the top before putting it in the oven.
9. Bake for about an hour, checking at 10-minute intervals after 45 minutes. A toothpick should come out clean from the center of the bread.
10. Remove from oven and let cool before serving. Store in a cool, dark place for about a week.
For the Sweetened Cinnamon Butter:
1. Add the butter, cinnamon, and honey to a bowl and whisk on medium for about a minute or until well whipped.
2. Spread over warm sweet potato bread.
3. Store in the refrigerator.
*The flaxseed egg is made by mixing 1 tablespoon of ground flax meal with 2.5 tablespoons of water.
Also by Lauren: Vegan Summer Squash Socca
Related: Gluten-Free Blueberry Scones
Vegan Banana Cinnamon Raisin Bread Pudding
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Photos: Lauren Sacerdote
