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Japanese Sweet Potato Bread

Creamy, caramelized roasted Japanese sweet potato makes this secretly healthy bread deliciously dense, moist, and sweet.
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japanese sweet potato bread cut in half
Prep Time:15 minutes
Cook Time:1 hour 30 minutes
Servings: 9

Ingredients

Dry Ingredients

  • 180 grams (1 ½ cups) white whole wheat flour or all purpose flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • 2 tbsp roasted black sesame seeds

Wet Ingredients

  • 240 grams roasted Japanese sweet potato1 about 1 medium
  • 72 grams (6 tbsp) granulated sugar or light brown sugar
  • 60 grams (¼ cup) Japanese/Chinese sesame paste*
  • 22 ml neutral-flavored oil canola oil, light olive oil, vegetable oil, avocado oil
  • 90 grams (6 tbsp) unsweetened non-dairy yogurt
  • 120 ml (½ cup) soy milk
  • 1½ tsp ground flaxseeds
  • 1½ tsp miso or pinch of salt
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 350°F (325°F for convection oven). Line a loaf pan with parchment paper.
  • Whisk dry ingredients in a bowl.
    180 grams (1 ½ cups) white whole wheat flour, 2 tsp baking powder, ¼ tsp baking soda, 2 tbsp roasted black sesame seeds
  • In a large mixing bowl, mash roasted sweet potato until mostly smooth (a few small lumps are fine).
    240 grams roasted Japanese sweet potato1
  • Whisk in remaining wet ingredients.
    72 grams (6 tbsp) granulated sugar or light brown sugar, 60 grams (¼ cup) Japanese/Chinese sesame paste*, 22 ml neutral-flavored oil, 90 grams (6 tbsp) unsweetened non-dairy yogurt, 120 ml (½ cup) soy milk, 1½ tsp ground flaxseeds, 1 tsp apple cider vinegar, 1 tsp vanilla extract, 1½ tsp miso
  • Add dry ingredients to wet and fold with a spatula to combine. Be careful not to overmix. Batter will be thick.
  • 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 60-90 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). Some Japanese markets sell roasted sweet potatoes (yakiimo 焼き芋) if you're lucky enough to find one!
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!).