If you’ve ever dreamed of a cozy, comforting treat that feels like a warm hug on a chilly day, this Sweet Potato Bread with Toasted Marshmallow Meringue Recipe is about to become your new obsession. The sweet potato lends a tender, moist crumb packed with naturally sweet, earthy flavor, while the luscious toasted marshmallow meringue crowning it adds that irresistible golden glow and fluffy sweetness that will have everyone reaching for seconds. This isn’t just bread; it’s a celebration of flavors and textures that sneakily feels like dessert for breakfast—and who could say no to that?
Ingredients You’ll Need
Gathering these simple, wholesome ingredients is the first step to creating magic. Each one plays a crucial role in balancing flavor, texture, and that inviting color you see in a perfect slice of sweet potato bread. From the cozy spices to the silky meringue finish, every component is here for a reason.
- Baked sweet potato (1 1/2 cups, mashed and cooled): The star ingredient brings natural sweetness, moistness, and a beautiful orange hue.
- Olive oil (1/2 cup): Adds richness and keeps the bread tender without overpowering the other flavors.
- Light brown sugar (1 cup, packed): Contributes a deep, caramel sweetness that complements the sweet potato.
- Maple syrup (2 tablespoons): Enhances the overall sweetness with a subtle, earthy note.
- Sour cream or Greek yogurt (1/4 cup, full fat): Adds moisture and a slight tang to balance the sweetness.
- Eggs (2 large): Bind the ingredients together and provide structure.
- Vanilla extract (1 teaspoon): Brings warmth and rounds out the flavors.
- Baking soda (1 teaspoon): Leavens the bread, making it light and airy.
- Ground cinnamon (1 1/2 teaspoons): Offers sweet-spicy warmth perfect for fall vibes.
- Ground ginger (3/4 teaspoon): Adds a gentle zing that livens up the flavor profile.
- Ground nutmeg (1/2 teaspoon): A subtle, comforting spice that harmonizes with the others.
- Kosher salt (1/4 teaspoon): Balances sweetness and enhances all the flavors.
- All-purpose flour (1 1/2 cups): Provides the structure and ensures a tender crumb.
- Egg whites (2 large, for meringue): Create the fluffy, glossy base for the toasted marshmallow topping.
- Cream of tartar (1/4 teaspoon): Stabilizes the egg whites so the meringue holds its shape perfectly.
- Granulated sugar (1/2 cup, for meringue): Sweetens and thickens the meringue to marshmallow perfection.
- Vanilla extract (1/2 teaspoon, for meringue): Adds a fragrant vanilla note to the sweetness of the meringue.
How to Make Sweet Potato Bread with Toasted Marshmallow Meringue Recipe
Step 1: Prepare Your Pan and Preheat
Start by preheating your oven to 350°F and greasing your loaf pan. Lining it with parchment paper makes removal a breeze and keeps your bread’s edges perfectly intact. Whether you choose a 9×5 inch pan or a 1-pound loaf pan, prepping right sets the stage for success.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the mashed sweet potato, olive oil, packed brown sugar, maple syrup, sour cream, eggs, and vanilla extract. You’ll notice little lumps of sweet potato throughout—that’s a good thing! Those hearty bits add wonderful texture and an authentic taste that just screams homemade.
Step 3: Incorporate the Spices and Leavening
Next, add baking soda, cinnamon, ginger, nutmeg, and salt straight into your wet mix. These warming spices marry beautifully with the sweet potato’s natural sweetness and the light tang from the sour cream, creating a complex, inviting flavor bouquet.
Step 4: Add the Flour
Gently whisk in the all-purpose flour. Be careful not to overmix—this keeps your bread tender and moist, giving you that melt-in-your-mouth quality that makes this Sweet Potato Bread with Toasted Marshmallow Meringue Recipe truly unforgettable.
Step 5: Bake the Bread
Pour your batter into the prepared pan and bake according to your pan size—50 to 60 minutes for a 9×5 pan or 60 to 70 minutes for a 1-pound loaf pan. When a toothpick inserted in the center comes out clean, you’ll know it’s ready. Let it cool completely before moving to the fun part—making the meringue!
Step 6: Whip the Marshmallow Meringue
In a clean bowl, whip the egg whites and cream of tartar at high speed until opaque and frothy, about two minutes. Slowly add the granulated sugar while continuing to beat until silky, thick, and marshmallow-like—about five minutes total. Finally, fold in the vanilla extract for that extra hint of warmth.
Step 7: Top and Toast the Meringue
Spread the meringue evenly over the cooled loaf. If you have a kitchen torch, lightly toast the meringue until golden brown and irresistibly fluffy on top. The toasty finish contrasts perfectly with the soft bread beneath, turning this recipe into an experience you’ll crave again and again.
How to Serve Sweet Potato Bread with Toasted Marshmallow Meringue Recipe
Garnishes
A sprinkle of chopped pecans or a dusting of cinnamon can add that extra special touch. The crunchy nuts offer an earthy, textured contrast to the smooth meringue, while a bit of cinnamon dust enhances those cozy spice notes. Feel free to get creative with edible flowers or orange zest for vibrant pops of color.
Side Dishes
This sweet potato bread pairs beautifully with a steaming cup of coffee or chai tea, ideally during a slow weekend morning. For dessert-style serving, add a scoop of vanilla ice cream or a smear of softened butter to turn it into an indulgent treat. If you want a savory twist, a side of sharp cheddar cheese offers an unexpected but delightful balance.
Creative Ways to Present
Why not transform the bread into fancy mini toasts for a party? Slice thinly, toast lightly, and top each piece with a dollop of leftover toasted marshmallow meringue and a drizzle of maple syrup. Not only will this impress guests, but it’s a fun way to reinvent this beloved Sweet Potato Bread with Toasted Marshmallow Meringue Recipe for sharing.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover sweet potato bread tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. The meringue will stay delightfully soft as it soaks slightly into the bread, keeping every bite luscious and fresh.
Freezing
You can freeze slices wrapped individually in plastic or foil, then placed in a freezer-safe bag for up to three months. Defrost overnight in the fridge or at room temperature, then refresh with a quick torching of the meringue to revive that toasted magic.
Reheating
To bring back the fresh-baked feel, warm a slice gently in a toaster oven or conventional oven at 300°F for about 8–10 minutes. Avoid the microwave if possible to keep the texture intact. If you have extra meringue, add a fresh layer before warming—nothing beats the smell and look of freshly toasted marshmallow topping!
FAQs
Can I use canned sweet potatoes instead of fresh baked ones?
While fresh baked sweet potatoes give the best flavor and texture, canned sweet potatoes can be used in a pinch. Just make sure they are plain and unsweetened. Drain any extra liquid to keep the batter from becoming too wet.
Do I have to use olive oil, or can I substitute it?
Olive oil adds a subtle richness without weighing the bread down, but you can substitute it with a mild vegetable oil or melted coconut oil for a slightly different flavor profile. Avoid butter here to keep the bread light and moist.
Is the marshmallow meringue safe to eat raw?
This recipe uses fresh egg whites whipped into meringue. If you’re concerned about raw eggs, look for pasteurized egg whites at the store or consider skipping the meringue topping. Alternatively, the meringue is gently baked when you toast it, which reduces risk.
Can I make this recipe gluten-free?
For a gluten-free version, swap the all-purpose flour with a gluten-free flour blend that can be used cup-for-cup. You might notice a slightly different texture, but the flavors will still shine beautifully.
What if I don’t have a kitchen torch for toasting the meringue?
No worries! You can place the meringue-topped loaf under a preheated broiler for just a couple of minutes, watching carefully to avoid burning. That golden toasted top is totally achievable even without specialized tools.
Final Thoughts
There’s something deeply satisfying about making this Sweet Potato Bread with Toasted Marshmallow Meringue Recipe from scratch—the way the spices fill your kitchen, the soft crumb of the bread, and the dreamy, toasted meringue crowning it all. It’s a recipe that feels like tradition and novelty in perfect harmony. I can’t wait for you to give it a try and see how quickly it becomes a beloved staple in your home too!
Print
Sweet Potato Bread with Toasted Marshmallow Meringue Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 35 minutes
- Yield: 10 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This sweet potato bread is a moist and flavorful treat, enriched with warm spices and topped with a fluffy marshmallow meringue. Perfectly spiced with cinnamon, ginger, and nutmeg, it combines the natural sweetness of baked sweet potatoes with a luscious texture from olive oil and sour cream. The optional toasted marshmallow meringue topping adds a delightful, light finish, making this bread an irresistible dessert or snack.
Ingredients
Sweet Potato Bread
- 1 1/2 cups (360g) baked sweet potato, mashed and cooled
- 1/2 cup (102g) olive oil
- 1 cup (205g) light brown sugar, packed
- 2 tbsp maple syrup
- 1/4 cup (60g) sour cream or Greek yogurt (full fat)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp kosher salt
- 1 1/2 cups (195g) all-purpose flour
Marshmallow Meringue
- 2 large egg whites
- 1/4 tsp cream of tartar
- 1/2 cup (100g) granulated sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper. This recipe works with both a 9×5-inch pan or a 1-pound loaf pan; the author used a 1-pound loaf pan.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the mashed sweet potato, olive oil, light brown sugar, maple syrup, sour cream (or Greek yogurt), eggs, and vanilla extract until combined. The mixture may have some lumps from the sweet potato, which is perfectly normal.
- Incorporate Dry Ingredients: Whisk in the baking soda, ground cinnamon, ground ginger, ground nutmeg, and kosher salt until just combined. Then, whisk in the all-purpose flour carefully to form a smooth batter, making sure not to overmix.
- Bake the Bread: Pour the batter into your prepared loaf pan. For a 9×5-inch pan, bake for 50-60 minutes; for a 1-pound loaf pan, bake for 60-70 minutes. Bake until a toothpick inserted in the center comes out clean.
- Cool the Loaf: Remove the bread from the oven and allow it to cool completely in the pan before adding the meringue.
- Prepare Marshmallow Meringue: Using a hand or stand mixer with a whisk attachment, combine egg whites and cream of tartar in a large bowl. Whip on high speed until opaque and frothy, about 2 minutes.
- Add Sugar Gradually: With the mixer running on high, slowly pour in the granulated sugar. Continue whisking until the mixture thickens to a marshmallow-like consistency, about 5 minutes. Mix in the vanilla extract.
- Apply and Toast Meringue: Spread the marshmallow meringue evenly over the cooled sweet potato bread. Optionally, use a kitchen torch to lightly toast the meringue topping for a golden, toasted finish.
- Serve and Enjoy: Slice the bread and enjoy this deliciously moist and spiced sweet potato loaf with its fluffy, sweet meringue topping.
Notes
- Ensure the sweet potatoes are well baked and cooled before mashing for the best texture.
- The meringue topping is optional but adds a wonderful sweet and fluffy dimension.
- If you don’t have a kitchen torch, you can place the meringue-topped loaf briefly under a broiler—watch closely to avoid burning.
- This bread keeps well in an airtight container for 3-4 days and can be refrigerated to extend freshness.
- Use full-fat sour cream or Greek yogurt to maintain moisture and richness.
- Adjust spices to taste if preferred milder or stronger flavors.
