Updated: Sep 29
Nothing tantalizes the taste buds quite like the smell (and taste!) of fresh baked bread! Even better when that bread is a clean eat treat that includes one of my favorites - sweet potatoes! This Sweet Potato Bread is deliciously spicy with a hint of sweetness, perfect to tantalize even the toughest of taste buds! Bread often gets a bad wrap because so many of them are laden with salt, refined sugar and whole bunch of other unhealthy ingredients that the body just can't put to work. Good news bread lovers! With a few healthy swaps you can have your bread and eat it too! In this recipe we substituted honey for white sugar, nonfat greek yogurt for buttermilk and used a whole wheat flour (or sub with gluten) instead of the refined white stuff and you know what? You won’t even miss what’s missing!
1 & 1/2 C sweet potato, mashed (approximately 1-2 medium sweet potatoes)
1/3 C coconut oil, melted
1 & 1/2 Tbsp. water
1/4 C nonfat Greek Yogurt
1 tsp vanilla
3/4 C + 1 Tbsp. honey
1/4 C light brown sugar
2 tsp baking soda
1 Tbsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1/2 tsp. cloves
1 & 3/4 C whole wheat flour (or sub with your favorite gluten free flour!)
Preheat oven to 350 degrees.
Peel sweet potatoes and slice in 1" rounds, place in a large pot and cover sliced potatoes with warm water, boil for 15-20 minutes (or until easily pierced with a fork).
Remove pot from heat, drain water and mash in a large bowl with a hand mixer until smooth.
Add all other ingredients except the flour, blend on low for about 2 minutes (until well combined).
Stir in whole wheat flour by hand.
Lightly spray a 9x5 bread loaf pan with non-stick cooking spray.
Pour batter into loaf pan and spread evenly.
Bake for 30-35 minutes (until top turns lightly brown), then cover with aluminum foil and bake for an additional 10-15 minutes (or until toothpick comes out clean).
Cool for 10 minutes before removing from the pan, slice and enjoy!
Eat and Enjoy!