Exceptionally easy and even more delicious. This sweet potato bread is moist and spicey and is the perfect recipe for an autumnal weekend.
Makes one 2lb loaf.Products used:
MasterClass Non-Stick 2lb Loaf Pan
MasterClass Non-Stick 35cm x 25cm Baking Tray
MasterClass Smart Space Mixing Bowl Set
MasterClass Electronic Duo Kitchen Scales
MasterClass Non-Stick 23cm x 26cm Cooling Tray
Ingredients:
2 medium sized sweet potatoes
2 eggs
120ml vegetable oil
60ml Greek yoghurt
1tsp vanilla extract
140g caster sugar
200g plain flour
2tsp baking powder
1tsp bicarbonate of soda
1tbsp ground cinnamon
1tsp ground ginger
1½ tsp mixed spice
Pinch of salt
Method:
Pre-heat oven to 170°C.
Place the sweet potatoes on a baking tray and bake for about 30 minutes, or until soft throughout.
Mix together the eggs, oil, yogurt, vanilla and sugar in a bowl.
Weigh out and sieve all of the dry ingredients into a separate bowl.
When the sweet potatoes are cooked, leave to cool on a tray, before removing the flesh from the skins.
Mix the egg mixture with the sweet potatoes before adding in the sieved dry ingredients, mix together until well combined.
Place the mixture into a non-stick loaf tin and bake for 40-45 minutes.
Leave to cool before slicing and serving.
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