For this recipe, you will need to cook two medium sweet potatoes and make into a mash or puree



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


  1. Preheat the oven to 180 degrees.  Grease and line a loaf tin.
  2. Make the streusel topping by adding all ingredients into a processor and pulse until it resembles crumbs. Place in the fridge
  3. Make the Sweet Potato Bread. In a bowl, add the flour, baking powder, bi-carb, spices and salt.
  4. In a separate bowl, whisk together the mashed sweet potato, sunflower oil, almond milk, apple cider vinegar, caster sugar and brown sugar.
  5. Mix the wet with the dry slowly, don’t over work it
  6. Scrape the batter into the loaf tin. Sprinkle over the streusel topping evenly and lightly press the topping into the batter
  7. 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
  8. Remove from pan and allow to cool
  9. Serve with lashings of nutalex and a drizzle of pure maple syrup.