- 1 teaspoon safflower oil, or as needed
- 3 egg whites
- 1 1/2 cups pureed sweet potatoes
- 1/2 cup safflower oil
- 1/4 cup almond milk
- 1 tablespoon taro starch
- 3/4 cup dark brown sugar
- 1/4 cup white sugar
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1/2 cup glutinous rice flour
- 1/4 cup all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1 pinch salt
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 8x4-inch pan with 1 teaspoon safflower oil.
- Beat egg whites briefly in a large bowl using an electric mixer. Blend in sweet potatoes and 1/2 cup safflower oil on low speed.
- Heat almond milk on the stovetop or microwave until hot but not boiling. Stir in taro starch until dissolved; mixture will be smooth and thick. Blend taro mixture into the sweet potato mixture. Add brown sugar, white sugar, and vanilla extract; continue blending until smooth.
- Stir whole wheat flour, rice flour, all-purpose flour, cinnamon, baking soda, ginger, nutmeg, allspice, cloves, and salt together. Mix into the sweet potato mixture until batter is smooth and blended. Pour into the prepared pan.
- Bake in the preheated oven until top springs back when pressed, about 1 hour. Let bread cool for at least 15 minutes before removing from the pan.
06/03/2019
recipepes.com
teddy's spicy sweet potato bread, recipe
PT15M
PT1H
5
455 calories
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