Ingredients
Scale
- 1 cup cooked and mashed sweet potatoes (about 1 medium sweet potato)
- 2 cups all-purpose flour (substitute with whole wheat flour for a nuttier flavor)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg (optional, but adds warmth)
- 1/2 cup granulated sugar (substitute with coconut sugar for a deeper sweetness)
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil or melted coconut oil
- 1/4 cup plain yogurt or sour cream (adds moisture and tenderness)
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional, for crunch)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal. I always make sure to prep my pan first thing because when the batter’s ready, you want to get it in the oven quickly for the best rise.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This step is where the warm, spicy aroma begins, and it reminds me of those cozy afternoons baking with my mom.
- In a large bowl, beat the eggs lightly. Add the sugar, brown sugar, oil, yogurt, and vanilla extract. Stir until the mixture is smooth and creamy. This wet mixture is where the magic starts to come alive.
- Fold the mashed sweet potato into the wet ingredients until evenly incorporated. The sweet potato not only adds moisture but also gives this bread a beautiful golden hue.
- Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Overmixing can make bread dense, so I always remind myself to be gentle here—like folding in a secret ingredient.
- If you’re using nuts, fold them in at this stage. They add a wonderful texture contrast that my family adores.
- Pour the batter into your prepared loaf pan and smooth the top with a spatula. I like to tap the pan lightly on the counter to settle the batter evenly.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The smell at this point is enough to have all hands on deck for a slice!
- Remove the bread from the oven and let it cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Patience is key here, even though it’s so tempting to dive in when that first warm slice calls your name.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International