Baking has never been my forte. Anything that requires following the directions can be challenging. I found that baking loaf breads was a good way to ease into the science that is baking. I love freezing these breads and pulling them out for breakfast or company. My kids generally eat any of them, especially if I call any flavor the generic “banana bread.” This sweet potato bread is easy and easy to modify. The kids chow it down and so does my Dad (who hates sweet potatoes).
1 C sweet potato puree
1/2 C vegetable oil (or substitute applesauce)
1/4 C water
1 C white sugar
1/2 C brown sugar
1 3/4 C all-purpose flour (you can use whole wheat as well because it’s such a moist bread)
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cardamom
Preheat oven to 350 degrees. Grease and flour (or put parchment paper on the bottom instead of flouring) one loaf pan. If you double recipe then use two pans.
In a large bowl, mix together the puree, eggs, oil, water and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cardamom. Stir dry ingredients into the puree mixture. Combine just until incorporated. Do not over mix. Pour into prepared pan.
Bake at 350 for 55-65 minutes or until a wood toothpick comes out clean.