Purple Sweet Potato Loaf Recipe

Wash 1 large (about 10–12 oz) or 2 medium purple sweet potatoes. Prick with a fork and roast whole on a baking sheet at 400°F (200°C) for 45–60 minutes until very tender, or microwave on high for 8–12 minutes turning once until soft. Allow to cool slightly, peel, and mash until smooth. Measure 1 1/2 cups mashed sweet potato. If the mash is very watery, cook briefly in a saucepan to reduce moisture; cool before using.

Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan with 1 tablespoon butter or nonstick spray, then dust lightly with the 1 teaspoon flour; tap out excess.

Dry Ingredients

In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground ginger until evenly combined.

Wet Ingredients

In a large bowl, combine the 1 1/2 cups mashed purple sweet potato, 2 whole eggs, 1/2 cup milk, 1/2 cup vegetable oil (or melted unsalted butter) and 1 teaspoon vanilla extract. Whisk until smooth and uniform.

Combine

Add the dry ingredients to the wet ingredients in two additions, gently folding with a spatula until just combined. Do not overmix — batter should be thick but spreadable. If using add-ins, fold in 1/2 cup chopped toasted pecans and/or 1/2 cup white chocolate chips now, reserving a small handful to sprinkle on top.

Spoon the batter into the prepared loaf pan and smooth the top. Sprinkle reserved nuts or white chocolate chips and 1 tablespoon coarse sugar over the top if using. Tap the pan gently on the counter to remove any large air pockets.

Bake in the preheated 350°F (175°C) oven for 50–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no raw batter. If the top browns too quickly after ~30 minutes, loosely tent with aluminum foil for the remaining bake time.

Remove loaf from oven and let rest in the pan on a wire rack for 15 minutes. Run a knife around the edges, then invert onto the rack and cool completely (about 1 hour) before slicing to ensure clean slices.

Store cooled loaf wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, freeze slices wrapped individually for up to 3 months and thaw at room temperature or gently rewarm in a low oven.

Serve slices plain, lightly toasted, or with butter/cream cheese. The loaf pairs well with tea or coffee.