Author Notes
A simple, fluffy loaf made naturally sweet with sweet potato puree, cinnamon and raisins, and unrefined sugar. —Hungry Haley
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Ingredients
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1 cup
cubed sweet potato
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1/2 cup
honey
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1/3 cup
almond butter
-
1 teaspoon
apple cider vinegar
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1/2 cup
milk
-
1/2 cup
Greek yogurt
-
4 tablespoons
coconut oil
-
1
egg
-
1 1/2 cups
whole-wheat flour
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1/2 teaspoon
baking soda
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3/4 teaspoon
baking powder
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1 teaspoon
sea salt
-
1 1/2 teaspoons
cinnamon
-
1/2 cup
raisins
Directions
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Bring a large pot of water to boil and toss in the cubed sweet potato. Cook until very tender when pierced with a fork, about 10 minutes. Place in a strainer and cool.
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Preheat oven to 350F and grease a large loaf pan with oil or butter.
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Toss the wet ingredients - everything from the cooked sweet potato through the egg - in a blender and blend until smooth. One by one, add in the dry ingredients, blending for a few seconds each time until well incorporated. Stir in the raisins.
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Pour the batter into the loaf pan and bake 40-42 minutes, or until a toothpick comes out mostly clean. Remove from oven and cool completely before slicing.
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Slice and serve immediately, and store leftovers in an airtight container for up to two weeks.
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Enjoy!
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