spiced coconut sweet potato bread
Ingredients
1 large sweet potato (about 3/4 pound), peeled and cut into about 1/2 inch cubes
1 13.5-ounce can coconut milk
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/8 teaspoon allspice
2 teaspoons fresh grated ginger
3/4 cup (175 grams) brown sugar
2 large eggs at room temperature
1 1/2 teaspoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon baking soda
2 cups (250 grams) all-purpose flour
Instructions
Preheat oven to 325 F. Grease a 9x5 inch loaf pan.
Place sweet potato, coconut milk, ginger, salt, and spices in a small saucepan. Cook on high heat until mixture comes to a boil, then reduce to medium low heat. Simmer uncovered for about 30 minutes, stirring occasionally, until sweet potato chunks are extremely soft and easily smashed with a spoon.
Pour coconut and sweet potato mixture into a large bowl and allow to cool for at least 10 minutes.
Using an electric mixer, beat sweet potato until mixture is smooth. If you do not have an electric mixer, use a blender to puree the sweet potato, then transfer it back into mixing bowl.
Add brown sugar, eggs, and vanilla to the bowl and mix thoroughly.
Sprinkle baking soda and baking powder on surface of batter. Mix thoroughly.
Add flour to batter, and mix until flour is just incorporated.
Pour batter into prepared pan and bake for about one hour, until surface is golden brown and a toothpick inserted into the center comes out clean.
Allow to cool in loaf pan until it is cool enough to touch, then turn it out onto a cooling rack to cool completely.
About this recipe
Sweet potato simmered in coconut milk, kissed with spices, lightly sweetened with brown sugar, and baked into a tender loaf. Yeah. You want to get in on this.
Recipe inspired by Ryan Shepard's Cardamom Coconut Sweet Potato Loaf.
