Creamy, caramelized roasted Japanese sweet potato makes this bread dense, moist, and perfectly sweet. Egg-free, dairy-free, and oil-free!
Prep Time15 minutesmins
Cook Time1 hourhr30 minutesmins
Course: Breakfast, Snack
Cuisine: Japanese, Vegan
Servings: 8
Ingredients
240gramsroasted sweet potato**1about 1 medium
90grams (¾ cup)unsweetened non-dairy yogurt
72grams (6 tbsp)sugar
120ml (½ cup)soy milk
60grams (¼ cup)walnut butter
1tspvanilla extract
2tspapple cider vinegar
190grams (1 ½ cups + 4 tsp)white whole wheat flouror all purpose flour
¾tspbaking soda
2tbsproasted black sesame seeds
Instructions
Preheat oven to 350°F (325°F for convection oven). Line a loaf pan with parchment paper.
Mash roasted sweet potato until smooth (a few small lumps are fine).
Mix in yogurt, sugar, soy milk, walnut butter, vanilla extract, and vinegar.
Sift whole wheat flour and baking soda in, then fold with a spatula to combine the wet and dry ingredients. Be careful not to overmix. Batter will be thick.
Stir in black sesame seeds.
Pour batter into lined loaf pan. If you have leftover roasted sweet potato, you can cut some into chunks and add to the batter.
Bake for 75-90 minutes, until a toothpick inserted in the center of the loaf comes out clean. Tent with foil if the top of the loaf is browning too quickly.
Cool in the loaf pan for 10 minutes, then carefully remove the bread from the pan and place on a wire rack to cool completely.
Notes
1) To roast Japanese sweet potatoes, wash the skin, pat dry, and bake in the oven at 350°F for about 1 hour or until soft. Then let the sweet potato cool completely (I recommend roasting the sweet potato the day before).You can test the doneness by inserting a skewer or knife through the center of the potato. If it slides in easily, the potato is ready. I like to bake a few sweet potatoes at a time and snack on the remaining ones that don't get baked (they're also good frozen!).