Every Sunday, I bake breakfast goods for my kids to eat all week. They need to be delicious on day one and still taste good by Friday, be at least a little nutritious and not make a mess in the car. This sweet potato bread has emerged as a clear winner.
Sweet potatoes bring more natural sweetness and tenderness to this loaf than pumpkin, and a combination of oil and yogurt keeps the slices from drying out. It’s a great way to start the day or for an afternoon break with tea, but it can play the role of cake for dessert too, especially if you top thick slices with ice cream.
Sweet Potato Bread
1 1/2 hours, largely unattended. Makes one 9-by-5-inch loaf.
Make ahead: The loaf will keep tightly wrapped in plastic wrap for up to 1 week at room temperature. use any leftover sweet potato you have, or you can microwave a whole one that’s been pricked with a fork until tender, about 5 minutes on high.
1 1/4 cups all-purpose flour
1 1/2 teaspoons pumpkin or apple pie spice
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 large egg, room temperature
1/2 cup grape seed or other neutral oil
3/4 cup mashed or pureed sweet potato
1/2 cup plain whole-milk yogurt
Heat the oven to 350 degrees. Lightly coat a 9-by-5-inch loaf pan with nonstick cooking spray, line the bottom with parchment paper and spray the parchment.
