Sweet potato bread, for those that aren't fond of pumpkin (though how could you not be fond of pumpkin with its cinnamon-y goodness and the other fall spices that accompany it like nutmeg, ginger, cloves, and allspice?). Quick bread is easy to make, and it can be out of the oven and on the table in under an hour. Like all quick breads, it's made with baking powder. My recipe, however, is made without eggs or oil, so it's vegan and oil-free for those who need to avoid oils. I love pumpkin bread, but I was looking for an alternative in my quest to experiment with other options. Sweet potatoes are available canned; however, if you're avoiding canned foods but pie pumpkins are out of season, then this is a good alternative. First gather your mis en place (gather all your ingredients together before starting) : flour, sugar or sugar alternative, baking powder, salt, cinnamon, applesauce, and the secret to making this recipe is quick frozen sweet potatoes. You can find frozen sweet potatoes in the grocery store freezer section, and if you can't find frozen sweet potatoes where you live, you can use fresh sweet potatoes too; you'll just have a few extra steps to take before adding them to the flour mixture. You'll have to cook the sweet potatoes before hand; however, it's pretty easy. All you have to do is peel your sweet potato, rinse it off, and then poke a few holes in it before covering it in foil. Bake at 350°F just until it's tender enough to be sliced without force, for about 25 minutes. Let it cool for 20 minutes before proceeding to the next step.

In a bowl, add all the dry ingredients and mix until combined. In a food processor, add the frozen sweet potato and pulse until a fine powder forms. If using a cooked sweet potato, add 1/4 cup water to help it reach a smooth consistency. Add the applesauce and frozen sweet potato to the flour mixture and stir until combined. Add 1/4 cup of water to the mixture if you're using frozen sweet potatoes. Add to a 6.5 x 5.5 square pan lined with parchment for easy clean-up. Bake for 25–30 minutes, or until a knife inserted comes out clean. Cool for at least 10 minutes.

Sweet potatoes are a healthier alternative to white potatoes, even though they are sweeter. They are lower in carbs than white potatoes and high in fiber and vitamins, such as vitamin A and vitamin C. Sweet potatoes have just under 50% of the daily value for vitamin C and over 200% of the daily value for vitamin A. There are also orange and purple varieties of sweet potatoes that are high in antioxidants, which protect you from free radicals that are linked to many diseases.

Despite being sweet, they are used in many savory dishes, like Cauliflower Rice, quinoa, and chicken. As well as being good all on their own, roasted sweet potatoes are good any time of the day. Sweet Potato Oat Bread is made with oat flour, which is high in fiber and will keep you feeling fuller longer. You can then add any toppings you like, like jam or chickpea butter, or just eat it by itself.

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Ingredients 

1/2 cup gluten free flour

1/2 cup oat flour

2 tsp baking powder

1 tsp cinnamon

1/4 tsp salt

1/4 cup Frozen Sweet Potato

1/4 cup applesauce

2 tbsp sugar

1/4 cup water

Directions 

350*

Add sweet potato to a bowl, and either in a small sauce pan on the stove or in a microwave-safe dish, heat sweet potato just until thawed and soft. Add to a food processor with the 1/4 cup water and blend. Alternately, you can add it straight to a high-powered blender and pulse until a fine powder forms.

In a bowl, add the dry ingredients. Add applesauce and sweet potatoes and stir to combine. Add batter to a 6.5 x 5.5-inch square pan lined with parchment. Place on a baking sheet and place in the oven to bake for 25 minutes, or until a knife inserted comes out clean.

Let it cool for 10 minutes.

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