Description
This Vegan Sweet Potato Bread is a moist, flavorful loaf perfect for breakfast or a snack. Made with roasted sweet potatoes, plant-based yogurt, and warm spices like cinnamon and nutmeg, it delivers a comforting and nutritious treat. The loaf is topped with a simple vegan glaze and optional chopped pecans for added texture and sweetness. Ideal for those seeking a delicious, dairy-free, and egg-free baked good.
Ingredients
Scale
SWEET POTATO MIXTURE
- 350 g sweet potatoes (about 2 medium, roasted and peeled)
- 50 g vegan Greek-style yogurt
- 1 teaspoon mandarin or orange zest (freshly grated, optional)
- 1 tablespoon vanilla extract
WET INGREDIENTS
- 160 ml soy milk
- 2 teaspoons apple cider vinegar
- 118 ml olive oil (or neutral oil such as rapeseed or sunflower)
- 100 g granulated sugar
- 80 g brown sugar
DRY INGREDIENTS
- 270 g all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon sea salt
ADDITIONAL
- 100 g pecans, roughly chopped (optional, plus extra for garnish)
- 160 g powdered sugar
- 3–4 tablespoons soy milk (for glaze)
Instructions
- Roast the potatoes: Preheat the oven to 220°C (430°F). Wrap the sweet potatoes in foil and place on a baking sheet. Bake for 40-45 minutes until softened. Remove and let cool to room temperature. Potatoes can be roasted a day ahead and refrigerated.
- Preparation: Preheat the oven to 175°C (350°F). Lightly grease a 1-pound loaf pan and line it with parchment paper, leaving an overhang on the sides. Mix the soy milk with apple cider vinegar and let sit for 10 minutes to make vegan buttermilk.
- Puree the sweet potato: Peel the cooled sweet potatoes and weigh out 300g of flesh. Blend in a food processor with vegan yogurt, vanilla extract, and optional zest until smooth.
- Mix wet ingredients: In a large bowl, whisk together the sweet potato puree, granulated and brown sugars, olive oil, and vanilla. Then whisk in the vegan buttermilk.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and sea salt.
- Make the batter: Sift half of the dry ingredients into the wet mixture. Fold gently until combined. Add chopped pecans and then fold in the remaining dry ingredients until batter is smooth without overmixing.
- Assemble the loaf: Pour the batter into the prepared loaf pan and smooth the surface. Optionally, place thin strips of vegan butter down the center to encourage cracking during baking.
- Bake: Bake for 60-70 minutes until golden brown and a test knife inserted comes out clean with a few crumbs. Check at 55-60 minutes and bake longer if needed. Cool in the pan for 10 minutes, then transfer to a rack to cool completely.
- Make the glaze: Whisk powdered sugar with 3-4 tablespoons of soy milk until smooth. Drizzle the glaze over the completely cooled loaf. Garnish with extra pecans if desired.
- Storage: Wrap leftovers tightly or store in an airtight container. Keep at room temperature for up to 5 days, or refrigerate up to 7 days. Freeze sliced portions wrapped individually for up to 1 month; thaw at room temperature before serving.
Notes
- Note 1: Sweet potatoes can be roasted in advance to save time.
- Note 2: Vegan Greek-style yogurt and soy milk can be substituted with other plant-based varieties.
- Note 3: The soy milk and apple cider vinegar mixture mimics buttermilk for tenderizing the bread.
- Note 4: Ensure the sweet potato puree is smooth for the best texture.
- Note 5: Adding vegan butter strips encourages a classic loaf crack but is optional.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Baking
- Cuisine: Vegan
