With the abundance of Red Wiggler sweet potatoes this year, we thought we’d post recipes throughout the winter to help everyone find creative uses for these great storage crops.
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Savory Sweet Potato Bread
Gluten free (with substitutions to be vegan, too!)
1.5 cup Sweet Potato, Mashed
3 Eggs (substitute 3 tbs flax seed meal and 9 tbs water, whisked together, for egg free)
1/2 tsp Vanilla Extract
1 tsp Ground Ginger (fresh grated ginger adds a nice savory flavor)
1 tsp Cinnamon
1 tbsp Honey (or to taste)
1/4 cup Butter, Unsalted (substitute just under 1/4 cup of vegetable oil for dairy free)
2 cup Almond Meal/Flour
1 tsp Salt
1 tsp Baking Soda
1 tbsp Apple Cider Vinegar
Preheat oven to 350 F and grease loaf pan.
Mash together sweet potato, eggs, vanilla, honey, and butter.
Mix in other ingredients.
Spoon into loaf pan and bake 45-55 minutes until golden brown and toothpick comes out clean.
Original recipe from: http://www.sparkrecipes.com/