Low Sugar Sweet Potato Bread
If you were to listen to some scientists and nutritionists, you would probably believe that sugar will be the death of humanity!
Whilst I agree that sugar can be detrimental to your teeth and your waistline, that is not sufficient to stop me from consuming it. What is life without the odd pleasure? Besides, what would all those pastry chefs do for work?
In any case, attempting to omit sugar from your diet completely is made more difficult as sugar is hiding in foods that you would never imagine would contain it, like bread and cereal.
Instead, I believe it is prudent to use the sweet stuff in moderation. Many recipes I read seem to have a ridiculous amount of sugar, so I just reduce it and still manage to produce something tasty - even if I say so myself!
Also, it is easy to substitute some sugar with other sweet foods, such as carrots. In fact, it has been said that carrot cake originated out of necessity because sugar was rationed during the war.
- 3/4 cup plain flour
- 1/4 cup cornmeal
- 1 sweet potato, large
- 1 egg
- 1/8 cup brown sugar
- 1/2 tsp cinnamon
- Pinch nutmeg
- 1/2 tsp baking powder
- Fill a pan with water and set it to a low heat to boil while preparing the sweet potato.
- Peel the sweet potato and chop it into half-inch square inch cubes. Put them into the water once it has come to a boil. Leave this to boil on a gentle simmer for 10 minutes.
- Mix the dry ingredients together and set aside. Grease a loaf tin and set aside.
- Once the sweet potato is cooked – namely, falls off the prongs easily when speared with a fork – drain thoroughly and leave them to cool uncovered so that the steam can escape. Preheat the oven to gas mark 5/375F.
- Once the sweet potato is cooled, mash them with a potato masher. You can use a ricer if you have one, but it is not essential.
- Whisk the egg in a separate bowl before stirring it into the sweet potato. Once combined, fold the sweet potato mixture into the dry ingredients and continue folding until it is just combined.
- Pour the mixture into the loaf tin and place in the middle of the oven to bake for 15 minutes. Check it is cooked by sticking a skewer into the thickest part of the loaf to the base, if there is any batter on the skewer, put the loaf back into for 5 minutes.
- This sweet potato bread is delicious served warm, but it is just as tasty after having been left to cool