Description
This Sweet Potato Bread is a moist and flavorful loaf that combines the natural sweetness of baked sweet potatoes with warm spices and a luscious marshmallow meringue topping. Perfect for a comforting breakfast or a delightful snack, it offers a unique twist on classic quick bread with its creamy texture and lightly toasted meringue finish.
Ingredients
Scale
Main Batter
- 1 1/2 cups (360g) baked sweet potato, mashed and cooled
- 1/2 cup (102g) olive oil
- 1 cup (205g) light brown sugar, packed
- 2 tbsp maple syrup
- 1/4 cup (60g) sour cream or Greek yogurt (full fat)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp kosher salt
- 1 1/2 cups (195g) all-purpose flour
Marshmallow Meringue Topping
- 2 large egg whites
- 1/4 tsp cream of tartar
- 1/2 cup (100g) granulated sugar
- 1/2 tsp vanilla extract
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Grease your loaf pan and line it with parchment paper to ensure easy removal later. This recipe works with either a 9×5-inch loaf pan or a 1-pound loaf pan.
- Mix the Wet Ingredients: In a large mixing bowl, whisk together the mashed baked sweet potato, olive oil, light brown sugar, maple syrup, sour cream or Greek yogurt, eggs, and vanilla extract until well combined. It’s okay if the batter has some lumps from the sweet potato.
- Add the Dry Ingredients: Whisk in the baking soda, ground cinnamon, ground ginger, ground nutmeg, and kosher salt until evenly dispersed throughout the batter.
- Incorporate the Flour: Gently whisk the all-purpose flour into the wet mixture until just combined, being careful not to overmix.
- Bake the Bread: Pour the batter into the prepared loaf pan. Bake for 50 to 60 minutes if using a 9×5 pan or 60 to 70 minutes if using a 1-pound loaf pan. The bread is done when a toothpick inserted in the center comes out clean.
- Cool the Loaf: Allow the sweet potato bread to cool completely in the pan before adding the meringue topping.
- Prepare the Marshmallow Meringue: Using a hand or stand mixer fitted with the whisk attachment, place the egg whites and cream of tartar in a clean, dry bowl. Whisk on high speed until the mixture becomes opaque and frothy, about 2 minutes.
- Add Sugar to Meringue: With the mixer running on high, gradually pour in the granulated sugar. Continue whisking until the meringue forms stiff, glossy peaks that have a thick marshmallow-like consistency, about 5 minutes. Mix in the vanilla extract.
- Top the Bread and Toast (Optional): Spread the marshmallow meringue evenly over the cooled sweet potato bread. For additional flavor and texture, use a kitchen torch to lightly toast the top of the meringue until golden brown.
- Serve and Enjoy: Slice the bread and enjoy this deliciously moist and spiced loaf topped with sweet, fluffy meringue.
Notes
- Use fully baked sweet potatoes for the best flavor and texture. You can roast or microwave them until tender.
- If you don’t have sour cream, full-fat Greek yogurt is an excellent substitute.
- Ensure your mixing bowl and whisk are completely clean and dry before whipping egg whites to achieve the best meringue consistency.
- The meringue topping is optional but adds a delightful sweet finish and a beautiful presentation.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
