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Sweet Potato Bread

Dan and Steph
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Ingredients
  

  • 2 medium Sweet Potatoes made into mash / puree

Peacan Struessal Topping

  • 1/3 Cup Plain Flour
  • 1/3 Cup Brown Sugar
  • 1 Tbs Ground Cinnamon
  • 1/3 Cup Nutalex
  • 1/2 Cup Pecans

Sweet Potato Bread

  • 1+2/3 Cup Plain Flour
  • 1/2 Cup Caster Sugar
  • 1/3 Cup Brown Sugar
  • 1/2 Tbs Baking Powder
  • 1/2 Tsp Bi Carb Soda
  • 1 tbs Ground Cinnamon
  • 1 Tbs Ground Ginger
  • 1 Tsp Ground Nutmeg
  • 1/2 Tsp Ground Clove
  • 1/4 Tsp Salt
  • 1.5 Cups Mashed Sweet Potato
  • 1/3 Cup Sunflower Oil
  • 1/2 Cup Almond Milk
  • 1 Tsp Apple Cider Vinegar

Instructions
 

  • 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.
Keyword bread, sweet potato
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