½teaspoonbaking soda, (bicarbonate of soda in the UK)
⅓ cup / 40gramscoursely chopped pecans or walnuts, for sprinkling (omit if nut-free or use pumpkin seeds instead)
a handful ofcoarse sugar (turbinado works well), for sprinkling
Preheat oven to 350 °F (175 °C).
Grease and line an 8.5 x 4.5 inch or a 9 x 5-inch loaf pan with a strip of parchment paper down the middle of the pan with enough excess on each end to act as handles later.
Add the oats to a food processor and process until a coarse flour is formed. If you already have oat flour just put it into the food processor and continue with the next step. If you don't have a food processor see the recipe notes.
Add the sweet potato flesh, sugar, nut/seed butter (or oil), milk, apple cider vinegar, cinnamon, ginger, nutmeg and salt and process until smooth.
Add the sorghum flour, baking powder and baking soda. Process/mix again until it's all combined.
Remove the blade, then spoon the batter into your prepared loaf pan. Dip a spatula in some water, give it a shake to remove any excess, then use it to smooth out the top. Re-dip as necessary.
Sprinkle with the chopped nuts and a very generous amount of coarse sugar then put in the oven on the middle shelf. Bake for about 55 to 60 minutes until it looks done, is coming away from the sides of the pan, and a toothpick, skewer or sharp thin knife inserted into the middle comes out clean.
Gently remove from the pan and place on a cooling rack. Remove the parchment paper and allow to cool completely before cutting or storing.
No food processor?First up be sure to use oat flour, then you don't have to worry about processing the oats. Use exactly the same amount. Mash up the sweet potato really well so it's like a puree then whisk it really well into the milk with the nut/seed butter, vinegar, spices and salt. Then you can mix everything up in a large bowl as per the instructions pretty easily. If you prefer and have a stand mixer with a paddle attachment you can also use that to puree the sweet potato and mix the batter. Success Tips
Weigh the ingredients using a digital scale for best results.
Don't use boiled sweet potatoes as they tend to be too watery. Bake them in the oven for the best flavour, steam them (in a microwave or in an Instant Pot), or just use canned sweet potato.
Although the recipe states you can use nut/seed butter or oil, I recommend using the nut/seed butter, if you can, for maximum flavour.
Move quickly to get the maximum rise out of this bread. Once you've mixed the sorghum flour, baking powder, and soda into the batter, get the dough into the pan and then the oven as fast as possible.
I don't recommend using any other type of flour or changing the ratios. The sorghum and oat flour work really well together and give the bread a great texture and flavour.
Be careful not to over-bake the bread! A little under is better than overdoing it.
Storage and freezing
Keep the bread wrapped very well and tightly once it's cooled to keep all of the moisture in. As much as I hate plastic wrap, it works best to keep this bread moist and stop it from drying out.
Store at room temperature. Do not refrigerate.
Sweet Potato Bread can be wrapped really well then frozen for up to 3 months. Defrost at room temperature overnight.
Use nut/seed butter or oil as the fat in this recipe. Both work well!
Add a handful of chocolate chips or dried fruit to the batter.
Top with chocolate chips instead of nuts
Omit the nuts to keep it nut-free or use shelled pumpkins seeds.
Use 1½ tablespoons of pumpkin spice instead of the cinnamon, ginger and nutmeg
Use pumpkin instead of sweet potato
Swirl date caramel or any of my other caramel recipes through the top of the batter before baking
Make as muffins. Divide between 12 wells and bake for about 20 minutes or until a toothpick, skewer or sharp knife inserted into the middle of one come out clean.