Teddy's Spicy Sweet Potato Bread
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"I created this recipe after my husband found out he had high cholesterol levels. Everyone who tries this bread loves it, so far! Some of the ingredients are not easy to find (taro starch, for example) unless you have an Asian grocery nearby. Substitutions can easily be made, however. My goal was to make a healthier yummy bread and here it is!"
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Ingredients1 h 30 m servings 316
Original recipe yields 10 servings (1 8x4-inch loaf)
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 8x4-inch pan with 1 teaspoon safflower oil.
- Beat egg whites briefly in a large bowl using an electric mixer. Blend in sweet potatoes and 1/2 cup safflower oil on low speed.
- Heat almond milk on the stovetop or microwave until hot but not boiling. Stir in taro starch until dissolved; mixture will be smooth and thick. Blend taro mixture into the sweet potato mixture. Add brown sugar, white sugar, and vanilla extract; continue blending until smooth.
- Stir whole wheat flour, rice flour, all-purpose flour, cinnamon, baking soda, ginger, nutmeg, allspice, cloves, and salt together. Mix into the sweet potato mixture until batter is smooth and blended. Pour into the prepared pan.
- Bake in the preheated oven until top springs back when pressed, about 1 hour. Let bread cool for at least 15 minutes before removing from the pan.
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- Cook's Notes:
- If using fresh sweet potato, bake 2 medium/large sweet potatoes in the oven at 400 degrees for an hour or until done. Allow to cool. Peel, and process, blend, or mash by hand. I prefer the food processor for a smooth texture.
- You can bake this in two smaller 3x7-pans for 45 to 50 minutes.
- You can substitute taro starch with potato starch or tapioca starch.
- Use any milk of your preference.
Per Serving: 316 calories; 12 49.5 4.5 0 323 Full nutrition