Sweet Potato Cinnamon Raisin Bread

Bring a large pot of water to boil and toss in cubed sweet potato. Cook until very tender when pierced with a fork, about 10 minutes. Place in a strainer and cool.

Preheat oven to 350ºF and grease a large loaf pan with oil or butter.

Toss the wet ingredients (cooked sweet potatoes, honey, almond butter, vinegar, milk, yogurt, oil, and egg) in a blender and blend until smooth. One by one, add the dry ingredients, blending for a few seconds each time until well incorporated. Stir in raisins.

Pour batter into the loaf pan and bake 40–42 minutes, or until a toothpick comes out mostly clean. Remove from oven and cool completely before slicing.

Slice and serve immediately, and store leftovers in an airtight container for up to 2 weeks. Enjoy!