Sweet potatoes are good for youreally good for you: A spud is loaded with over 200 percent of your daily vitamin A (in the form of beta-carotene, a powerful antioxidant), which boosts eye health and helps keep skin clear. Sweet potatoes are also packed with vitamin C, potassium, iron, plus satiating fiberso it makes sense to eat them often.
Thing is, after a while (read: receiving 8 to 10 sweet potatoes in my weekly CSA box for the last four months!) I start to get tired of baked sweet potatoes or roasted sweet potato wedges. A few times, I used them to make sweet potato gnocchi, which was delicious, but also pretty labor-intensive. This weekend, I wanted something easier, so I used the flesh of a baked sweet potato to make this yummy breakfast bread. It’s a welcome change from my usual winter morning oatmeal, but since it’s full of whole grains, flaxseed, nutsand of course, sweet potatoI know it’ll keep me nourished and satisfied all morning long.
Sweet potato pecan breakfast bread
Prep time: 10 minutes
Bake time: 45 to 50 minutes
2 cups whole wheat pastry flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon salt
1/2 cup expeller-pressed canola oil
1/2 cup brown sugar
2 tablespoons molasses
1 tablespoon ground flaxseed whisked with 2 tablespoons warm water
1 teaspoon vanilla extract
3/4 cup sweet potato puree
1/2 cup chopped pecans
1. Preheat the oven or toaster oven to 350F. Lightly grease a loaf pan.
2. In a medium bowl, add the flour, baking powder, cinnamon, ginger, and salt. Whisk to combine.
3. In a large bowl, whisk the canola oil, brown sugar, and molasses until well-combined. Add the flaxseed mixture, vanilla extract, and sweet potato puree.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the pecans.
5. Pour the batter into the prepared loaf pan and bake, 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before slicing.
Makes 12 slices
Per slice: Calories 251, fat 13 g, protein 3 g, carbohydrates 35 g, dietary fiber 4 g