Sweet Potato Oat Loaf

Thoroughly wash sweet potatoes and put them on a baking sheet. Roast them in a preheated oven at 400 F for about 45 minutes or until tender. Remove pan from oven and set it on a rack. Let the potatoes cool completely then peel skin and brown parts off. Place in a food processor with about 1/2-3/4 cup water and process until completely smooth. You can add more water if necessary. Set the puree aside.

Change oven temperature to 425 F.

Combine dry ingredients in a large bowl and whisk to completely combine.

Combine wet ingredients (including 1 1/2 cups of the sweet potato puree) in a medium bowl and whisk to completely combine.

Add wet ingredients into dry ingredients and whisk to completely combine.

Add mixture into a greased 9×5” loaf pan and top with pecans and pumpkin seeds.

Bake at 425 F for 20 minutes. Then reduce heat to 395 F and bake for an additional 25 minutes. About 40-55 minutes total should be about enough. You can check to see if your bread is done by inserting a toothpick or knife in the center of the loaf. It should come out clean when done.

Nutritional information (serving size 1 slice):
Calories: 259 Fat: 10.7 g Carbohydrates: 36.1 g Protein: 6.7 g Fiber: 4.8 g Sugar: 10.3 g

This bread was inspired by Kathy’s recipe for Oatmeal Pumpkin Bread at kblog.lunchboxbunch.com.