Ingredients
1 large sweet potato (about 3/4 pound), peeled and cut into about 1/2 inch cubes
1 13.5-ounce can coconut milk
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/8 teaspoon allspice
2 teaspoons fresh grated ginger
3/4 cup (175 grams) brown sugar
2 large eggs at room temperature
1 1/2 teaspoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon baking soda
2 cups (250 grams) all-purpose flour
Instructions
- Preheat oven to 325 F. Grease a 9×5 inch loaf pan.
- Place sweet potato, coconut milk, ginger, salt, and spices in a small saucepan. Cook on high heat until mixture comes to a boil, then reduce to medium low heat. Simmer uncovered for about 30 minutes, stirring occasionally, until sweet potato chunks are extremely soft and easily smashed with a spoon.
- Pour coconut and sweet potato mixture into a large bowl and allow to cool for at least 10 minutes.
- Using an electric mixer, beat sweet potato until mixture is smooth. If you do not have an electric mixer, use a blender to puree the sweet potato, then transfer it back into mixing bowl.
- Add brown sugar, eggs, and vanilla to the bowl and mix thoroughly.
- Sprinkle baking soda and baking powder on surface of batter. Mix thoroughly.
- Add flour to batter, and mix until flour is just incorporated.
- Pour batter into prepared pan and bake for about one hour, until surface is golden brown and a toothpick inserted into the center comes out clean.
- Allow to cool in loaf pan until it is cool enough to touch, then turn it out onto a cooling rack to cool completely.
About this recipe
Sweet potato simmered in coconut milk, kissed with spices, lightly sweetened with brown sugar, and baked into a tender loaf. Yeah. You want to get in on this.
Recipe inspired by Ryan Shepard’s Cardamom Coconut Sweet Potato Loaf.
