Preheat the oven to 180 degrees c & grease & line a loaf tin.
To make the streusel topping – add all ingredients into a processor & pulse until it resembles crumbs - place in the fridge.
To make the sweet potato bread – in a bowl add the flour, baking powder, bi carb, spices and salt.
In a separate bowl, whisk together the mashed sweet potato, sunflower oil, almond milk, cider vinegar, caster sugar and brown sugar.
Mix the wet with the dry – slowly – don’t over work it.
Scrape the batter into the loaf tin – sprinkle over the streusel topping evenly – lightly press the topping into the batter.
Bake for 60 minutes or until baked – cover the top of the cake with foil after 30mins so the top does brown too quickly
Remove from pan & allow to cool.
Serve with lashings of nutalex & a drizzle of pure maple.