Sweet Potato Spiced Loaf Cake

This moist and flavorful loaf cake is deceptively healthy with nearly 3/4 pound of sweet potatoes, greek yogurt, vegetable oil, and partially sweetened with maple syrup! Each batch makes three mini loaf cakesIt puts a spin on your typical pumpkin spice loaf with the fiber-and-vitamin-A-packed spud. The result is a moist, airy loaf cake with an optional crunchy top with large grains of sugar: perfection.

Sweet Potato Spiced Loaf Cake
Prep Time: 10 mins
Cook Time: 40 mins
Yield: 3-6x3 loaves, 8 slices each

Ingredients
Wet ingredients:

• 330g sweet potato, steamed and mashed
• 60 g Fage fat free yogurt
• 60 g oil
• 60 g maple syrup
• 2 eggs
• 1 tsp vanilla extract

Dry ingredients:

• 210 g all purpose flour
• 150 g granulated sugar
• 2 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 2 tsp pumpkin spice

Other:

• butter or oil
• granulated sugar
• demerara or turbinado sugar, optional
  
  

Directions

1. Preheat oven to 350°F.
2. Prepare three 6x3 loaf pans by greasing with butter or oil. Sprinkle the bottom with demerara or turbinado sugar and the sides with granulated sugar. Set aside.
3. Use a balloon whisk to mix together wet ingredients (sweet potato, yogurt, oil, maple syrup, eggs, vanilla) in a medium bowl.
4. Combine dry ingredients (flour, sugar, baking soda, salt, cinnamon, pumpkin spice) in a large bowl and whisk to combine.
5. Pour wet ingredient mixture over the dry ingredients and mix together until just combined.
6. Pour cake mixture into the three pans and spread the surface evenly with a spatula.
7. Sprinkle the top liberally with demarara or turbinado sugar.
8. Bake for 35-40 minutes or until a toothpick comes out clean. Remove from oven, let cool in pan for 5 minutes, then remove from pan onto a cooling rack.
9. Store at room temperature in an airtight container for up to 3 days.

Per slice: 110 calories: 18 g carbs; 3 g fat; 2 g protein