Purple Sweet Potato Loaf Recipe

Prepare and cook potatoes

Peel and cut the purple sweet potatoes into roughly 2-inch chunks so they steam evenly (about 2 medium potatoes yields ~2 cups purée). Place the potato chunks in a steamer basket over boiling water and cover. Steam for 15–20 minutes, or until very tender when pierced with a fork.

Make purée

Transfer the hot potatoes to a bowl or food processor. Add the butter, granulated sugar, and 1 tsp salt. Mash vigorously with a potato masher or blend until very smooth. If the purée seems too stiff, add 1–2 tablespoons of milk from the Wet Ingredients to loosen slightly. Measure out 2 cups of purée and allow it to cool to lukewarm (about 10–15 minutes) before using in batter.

Combine wet elements

In a medium bowl, whisk together the milk, eggs, vanilla extract, and vegetable oil until homogenous. Once the purple sweet potato purée has cooled to lukewarm, stir it into the wet mixture until evenly combined.

Whisk dry ingredients

In a separate large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and 1/2 tsp salt until evenly distributed.

Combine wet and dry

Pour the wet mixture into the dry ingredients. Fold gently with a spatula just until no streaks of flour remain. Do not overmix — a few small lumps are fine. If using optional mix-ins (toasted sesame seeds or chopped walnuts), fold them in now, reserving a tablespoon for sprinkling on top.

Prepare pan and bake

Preheat the oven to 175°C (350°F). Grease a 9x5-inch (or similar) loaf pan and line with parchment paper, leaving an overhang for easy removal. Transfer the batter into the prepared pan and smooth the top. Sprinkle the reserved sesame seeds or nuts on top if using. Bake in the center of the oven for 45–55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and the top is set.

Cool and finish

Allow the loaf to cool in the pan on a wire rack for 15 minutes. Use the parchment overhang to lift the loaf out and transfer to the rack. Cool completely (about 1 hour) before slicing to get clean slices. Dust lightly with powdered sugar just before serving, if desired. Store wrapped at room temperature for up to 2 days or refrigerate up to 5 days.