Quirky Foodster

Breads

Sweet Potato Bread

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20 min
Prep
1 hr
Cook
10
Servings

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Ingredients

  • - 300 g (1 1/4 cups) mashed cooked sweet potato
  • - 300 g (2 1/2 cups) all-purpose flour
  • - 10 g (2 tsp) baking powder
  • - 1/2 tsp baking soda
  • - 1 tsp ground cinnamon
  • - 1/2 tsp ground nutmeg
  • - 1/2 tsp salt
  • - 200 g (1 cup) granulated sugar
  • - 2 large eggs
  • - 120 ml (1/2 cup) vegetable oil
  • - 1 tsp vanilla extract

Method

  1. Preheat the oven to 175°C (350°F) and grease and line the loaf tin.
  2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  3. In a separate large bowl, whisk the sugar, eggs, oil and vanilla until smooth, then stir in the mashed sweet potato until well combined.
  4. Fold the dry ingredients into the wet mixture until just combined.
  5. Pour the batter into the prepared loaf tin and smooth the top.
  6. Bake for 55-60 minutes until a skewer inserted into the centre comes out clean.
  7. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Introduction: Sweet potato bread is a moist, spiced quick bread found in Anguillian kitchens, making good use of the island’s locally grown sweet potatoes.

Cultural Background: Sweet potato bread is a moist, spiced quick bread found in Anguillian kitchens, making good use of the island’s locally grown sweet potatoes. It is often baked for church bake sales and family teatimes, similar in spirit to coconut bread but with a denser, spiced character.

Tips: Use well-drained, smoothly mashed sweet potato with no lumps for an even crumb. Test doneness a few minutes early, as sweet potato adds moisture that can extend baking time slightly.

Variations: Add 80 g (1/2 cup) chopped walnuts or pecans for extra texture. Substitute half the sugar with brown sugar for a deeper, molasses-like flavour.

Storage: Store wrapped at room temperature for up to 3 days, or refrigerate for up to 1 week.

Reheating: Warm individual slices in a 150°C (300°F) oven for 5 minutes, or microwave for 15-20 seconds.

Nutrition: Calories: 245 kcal | Protein: 4 g | Carbohydrates: 34 g | Fat: 10 g | Fibre: 2 g | Sodium: 200 mg

FAQs:

Q: Can I use canned sweet potato puree? A: Yes, ensure it is unsweetened and well drained before measuring. Q: Can this be made into muffins instead? A: Yes — divide into a lined muffin tin and bake at 175°C (350°F) for 20-22 minutes.
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