I love the taste and color of sweet potatoes and yams. They are packed with vitamins and minerals and are delicious to boot! This bread is sweet enough for dessert and savory enough for dinner.
Ingredients
Makes 2 (7 1/2×3 1/2–inch) loaves
Step 1
Preheat the oven to 350ºF. Lightly grease two 7 1/2×3 1/2–inch loaf pans and set aside. In a medium bowl, whisk the egg replacer and water together. Add the sweet potato puree, maple syrup, and Earth Balance, whisking to combine.
Step 2
In a large bowl, combine the flour, sugar, oats, baking soda, salt, cinnamon, and allspice and stir. Make a well in the center of the dry ingredients and pour in the sweet potato mixture. Stir to combine. Stir in the currants and almonds.
Step 3
Divide the mixture into the prepared loaf pans and bake until a toothpick inserted into the center comes out clean, about 55 minutes. Remove from the oven and allow to cool on a wire rack. Serve warm or at room temperature.
Make your own sweet potato puree. Grab two sweet potatoes and keep them unpeeled. If you’re steaming, cut them into quarters and steam for 40 to 45 minutes. If you are roasting, leave them whole and roast at 400ºF for 50 to 60 minutes. Scoop out the sweet flesh and puree in a blender or food processor.
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Reviews (1)
Back to TopI substituted an egg for the egg replacer and used regular butter. I roasted my own sweet potatoes and put them in my cheap blender to puree them. I toasted some slivered almonds and used those. I added 1/2 tsp maple extract, ,but it didn't help - I didn't get really any maple flavor. I also used about 2/3 of the batter and baked one 9x5 loaf - it took a little longer and I had to tent some foil over the loaf so it wouldn't brown too much, but it came out just fine. On the positive side, the bread was the most beautiful orange color, and it was very moist. I think next time I would switch to dried cranberries (personal preference) and try to boost the maple extract some more.
Anonymous
Oregon
2/15/2018
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