It feels like fall out, yes?
The cooler temperatures have succeeded in reviving my urge to bake (read: hot oven will not result in 4587394875 degree apartment) and allowed me to enjoy an easy 5 mile recovery run along the bridle path Sunday morning.
I really wanted to make some pumpkin bread, but pumpkin has yet to hit the stores (don’t worry, TJ’s tells me it’s coming very soon), so I decided to go out on a limb and use sweet potatoes instead.
I found a general recipe on the interweb and modified/healthified it – no butter or oils at all! I baked the sweet potatoes beforehand in the oven (425º for about an hour) so they would be ready for mashing.
To save time, sweet potatoes can also be microwaved for a few minutes, but baking really allows the natural sugars to caramelize – much more tasty, if you ask me!
Of course I decided to add, what else, chocolate chips to the mix! I also threw in some dried cherries I had on-hand.
Not gonna lie, I was kinda nervous about how this would turn out as I mixed the ingredients…
When my apartment began to fill with the delicious scent of the bread as it baked I calmed down a bit.
The finished product:
Amazing! Really, so good! I tried a piece as soon as it cooled – major win! Here’s the recipe:
Sweet Potato Chocolate Chip Bread
Ingredients (makes one loaf)
- 1 1/2 cup whole-wheat flour
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 cup firmly packed brown sugar
- 1 large egg, lightly beaten
- 1/2 cup no-sugar-added applesauce
- 1/4 cup almond milk
- 1 cup mashed sweet potato
- 1/2 cup chocolate chips
- 1/4 cup dried cherries
- 1/2 tsp vanilla
- Pinch salt
Preheat oven to 350 degrees
Combine flour, baking powder, cinnamon and sugar in a large bowl. Place egg, milk, applesauce and vanilla in a small bowl. Add wet ingredients to dry. Stir in mashed sweet potato, followed by chocolate chips and dried cherries. Spoon batter into a 9 x 5 loaf pan coated with nonstick cooking spray.
Bake for 1 hour or until toothpick inserted in center comes out clean.
The sweet potato bread will make for a perfect after-dinner snack, perhaps along with some nut butter or Greek yogurt? Oh, the possibilities 🙂
In addition to bread-baking (who knew?) sweet potatoes are great to add to any meal, and are packed with vitamin A, vitamin C, potassium and fiber (to name a few).
I baked another one to have with some baked mahi mahi for dinner on Sunday night – delicious!
Enjoyed with a salad of mixed greens, cucumber, red and green bell peppers and grape tomatoes.
And a few slices of delicious bread followed shortly after
Today is a scheduled rest day with just some stretching and core work – I exceeded the 50 mile mark last week (I *think* this is a new high) and the legs were-a-callin’ for a break. Hope everyone had a good weekend – happy Monday!
Question: Have you made any unconventional substitutions when cooking/baking lately?