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
Scale
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.
