For this recipe, you will need to cook two medium sweet potatoes and make into a mash or puree
INGREDIENTS:
Pecan Streusel (topping)
- 1/3 cupplain flour
- 1/3 cup brown sugar
- 1tbs ground cinnamon
- 1/3 cup nutalex
- 1/2 cup pecans
Sweet Potato Bread
- 1 & 2/3 cup plain flour
- 1/2 cup caster sugar
- 1/3 cup brown sugar
- 1/2 tbs baking powder
- 1/2 tsp bi-carb soda
- 1tbs ground cinnamon
- 1 tbs ground ginger
- 1 tsp ground nutmeg
- 1/2 tsp ground clove
- 1/4 tsp salt
- 1.5 cups mashed sweet potato
- 1/3 cup sunflower oil
- 1/2 cup almond milk
- 1tsp apple cider vinegar
METHOD
- Preheat the oven to 180 degrees. Grease and line a loaf tin.
- Make the streusel topping by adding all ingredients into a processor and pulse until it resembles crumbs. Place in the fridge
- Make the Sweet Potato Bread. In a bowl, add the flour, baking powder, bi-carb, spices and salt.
- In a separate bowl, whisk together the mashed sweet potato, sunflower oil, almond milk, apple cider vinegar, caster sugar and brown sugar.
- Mix the wet with the dry slowly, don’t over work it
- Scrape the batter into the loaf tin. Sprinkle over the streusel topping evenly and lightly press the topping into the batter
- Bake for 60 minutes or until baked. Cover the top of the cake with foil after 30mins so the top doesn’t brown too quickly
- Remove from pan and allow to cool
- Serve with lashings of nutalex and a drizzle of pure maple syrup.