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Shake it up with a Sweet Potato Loaf this Holiday season. The great thing about this recipe is that it can be served as a brunch item or dessert! Happy baking!
Ingredients:
1lb. sweet potatoes (2–3 medium), baked and mashed
2 large eggs, room temperature
1 c. coconut sugar
2 tsp. finely grated orange zest
1 tsp. vanilla extract
1/2 c. coconut oil
1 c. coconut sugar
2 tsp. finely grated orange zest
1 tsp. vanilla extract
1/2 c. coconut oil
1/2 c. plant-based milk
2½ c. all-purpose flour1 tsp. Morton kosher salt
1 tsp. baking powder
½ tsp. baking soda
2 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1 tsp. baking powder
½ tsp. baking soda
2 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. ginger
1/4 c. Broma, separated into two, 2 tbsp.
Directions:
Preheat the oven to 325 degrees. Grease or spray a non-stick loaf pan. Mix the sweet potato mash, eggs, coconut sugar, orange zest, vanilla, plant-based milk, and coconut oil together until silky smooth. Place spices in a nonstick pan over low heat and mix until fragrant -- this is called blooming the spices. In a separate bowl, add the dry ingredients together, including spices, and mix until combined. Fold the dry ingredients into the wet. Swirl in two tablespoons of Broma, original dark chocolate almond butter. Bake for 60 minutes or until the loaf puffs up and a toothpick inserted comes out clean. Remove from the oven and let cool for 10 minutes. Drizzle the remaining 2 tbsp. Broma on top. Slice and enjoy.