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Teddy's Spicy Sweet Potato Bread
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Indulgent spiced sweet potato bread made with a blend of sweet rice flour, almond milk, whole wheat flour, and a hint of taro starch for extra richness.
Ingredients:
  • 1 teaspoon safflower oil, or as needed
  • 3 egg whites
  • 1.5 cups pureed sweet potatoes
  • 0.5 cup safflower oil
  • 0.25 cup almond milk
  • 1 tablespoon taro starch
  • 0.75 cup dark brown sugar
  • 1 cup whole wheat flour
  • 0.5 cup glutinous rice flour
  • 0.25 cup all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 0.5 teaspoon ground allspice
  • 0.5 teaspoon ground cloves
  • 1 pinch salt
Instructions:
  • Preheat the oven to 350°F (175°C) and prepare a 8x4-inch pan by greasing and flouring it with 1 teaspoon of safflower oil.
  • Whisk egg whites in a large bowl with an electric mixer until frothy. Gently mix in sweet potatoes and 1/2 cup safflower oil on low speed.
  • Warm almond milk on the stovetop or in the microwave until hot but not boiling. Stir in taro starch until smooth and thick. Blend the taro mixture into the sweet potato mixture. Add brown sugar, white sugar, and vanilla extract. Blend until smooth.
  • Combine whole wheat flour, rice flour, all-purpose flour, cinnamon, baking soda, ginger, nutmeg, allspice, cloves, and salt. Blend into the sweet potato mixture until the batter is smooth. Transfer the mixture into the prepared pan.
  • Once in the hot oven, bake until the top springs back when pressed, which will take about 1 hour. Allow the bread to cool for a minimum of 15 minutes before taking it out of the pan.

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