Veggie breads are a great feature of American cuisine. They are hearty, fresh, comforting and have such a great sense of home. And when you cook them at home, the fresh baked bread smell permeates the entire house. It’s something I want to come back home to every time.
This sweet potato bread has it all. It’s deliciously flavored, it’s easy to prep and make, it keeps well, it makes for an excellent breakfast dish and becomes a lovely highlight of a holiday table.
This bread is made without yeast, so it’s mach quicker in preparation and cooking. Baking soda is used as the rising agent here.
As an easier option, this recipe calls for canned sweet potatoes. If that’s not your cup of tea, you can easily make your own mashed sweet potatoes by microwaving a couple for 8-10 minutes on high. This will make them cooked enough for mashing. Add a bit of milk or butter to it, and mix well, and you’re good to go.
The amount is enough to produce 1 large loaf of bread or 4 small loaves, depending on what kind of form you’re using. I actually tried baking this batter in a muffin grid and guess what, it worked just fine.
And the smell, when you’re baking it, it’s simply addictive. If you’re a fan of baking your own bread, this sweet potato bread will be right up your alley, I’m sure! I hope you ejnoy this recipe.
