Vegan Sweet Potato Bread
I’ve had a few sweet potatoes laying around and felt like doing something fun with them vs the usual spicy fries I make. I decided to try baking with them and had quite the sweet tooth. I have been seeing a lot of zucchini bread going around on the gram and wanted to try and create a yummy sweet-ish sweet potato bread. I picked up some Silk® Cashew Milk from my local Sprouts Farmers Market and decided to add the creamy, nutty, milk to the recipe. If you haven’t had Silk cashew milk, I highly suggest you give it a try. It has a much more buttery taste than almond milk and it’s slightly thicker too. If you download the Sprouts Farmers Market app you can receive branded mobile coupons to save more at check out, Silk has a $1.00 off any half gallon milk right now!
I have been baking a lot more with chia seed eggs - I know a lot of you are plant based and sometimes baking is the hardest thing to get right being vegan so this one is for you! So get an apron on and let’s get baking.
*This blog post and recipe is in collaboration with Silk
2 chia eggs (2 tbs of chia mixed with 4 tbs water, let them gel together for 5 to 10 minutes)
1 3/4 cup of all purpose flour (sifted) GF flour will also work
1/2 C of melted coconut oil
1 c of mashed cooked sweet potato (I left mine a little chunky on purpose)
1 tsp baking soda
1/4 tsp pink salt
1 1/2 C of coconut sugar (OR if you like stevia, I did 1/2 cup of coconut sugar and 1/3 C powdered stevia for less sugar)
1/2 tsp ground cinnamon
1/2 tsp of ground nutmeg
1/3 C of Silk Cashew Milk
1/2 C of chopped pecans or cashews
Directions: (Preheat oven to 375)
Combine the sugar and oil together with a hand mixer, mix well! Add in flour, baking soda, spices (mix these together well before adding to wet mix) add in chia egg, Silk Cashew Milk, sweet potato and nuts
Pour batter into a bread loaf pan ( I used a 9x5) Bake for 30 to 45 minutes depending on over times may vary so be sure to keep an eye on it after 30 minutes and check with a toothpick.