This may seem like a whacky creation, but trust me its not! In fact, after trying a slice in in Hawaii last year, I’ve been dreaming about trying to make my own version of this bread at home!
This bread is very fragrant in sweet potato, so if you love sweet potatoes and desserts that aren’t too rich or sweet, this one’s for you!
Here is the recipe:
7-INGREDIENT VEGAN PURPLE SWEET POTATO BREAD
Makes: 1 loaf
INGREDIENTS:
Dry:
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2 cups self-raising flour
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1/4 cup vegan vanilla protein powder
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1/2 cup sugar
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*Optional: 1 tsp @unicornsuperfoods berry blend (for more colour)
Wet:
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2 cups (~400g) cooked purple sweet potato
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1/4 cup coconut oil, melted
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1 cup almond milk
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1/2 cup (~100g) cooked purple sweet potato, cut into cubes
METHOD:
1. Preheat the oven to 160 degrees Celsius/ 350 degrees Fahrenheit, fan-forced. Line a loaf tin with non-stick paper.
2. In a large bowl, mix the flour, sugar, protein powder & berry blend.
3. In a blender, blend the the sweet potato, coconut oil and almond milk together until thick and smooth. Pour this into the bowl of dry ingredients.
4. Use a spatula to fold the wet mixture into the dry until a thick batter forms.
5. Stir the extra sweet potato chunks
6. Transfer the batter to the lined tray. Bake the cake in the oven for 30-35 minutes until a knife inserted comes out clean
7. Allow the loaf to fully cool before slicing
*Storage tips: in an airtight container in the fridge for up to 5 days or in the freezer for 1 month.
**Note: store this loaf in an airtight container as it is cooling down to make it ever softer as the heat “steams” the cake.
Enjoy! This loaf definitely tastes super unique so let me know what you think if you try it!