Sweet potato quick bread

I always wanted a good recipe for sweet potato bread, and now thanks to Michelle Obama’s executive pastry chef Bill Yosses, I have it.

Sweet potato quick bread
Recipe by White House executive pastry chef Bill Yosses, from Michelle Obama’s book ‘American Grown’

Sweet potato quick bread

2 medium sweet potatoes (about 1kg)
3 large eggs, at room temperature
225g honey
125ml neutral-flavoured vegetable oil
125g plain Greek yogurt
350g plain flour
140g wholewheat flour
2 tsp baking powder
1½ tsp salt
2 tsp grated fresh ginger
2 tbsp crystallised ginger, finely chopped
2 tsp ground ginger
Peel the sweet potatoes and cut into large chunks. Place in a medium pan and cover with cold water. Bring to the boil and cook until the potatoes are tender, 25-30 minutes. Drain and purée in a blender or food processor. Set aside to cool.
Preheat the oven to 180C/gas mark 4. Grease two 20 x 10cm (1lb) loaf tins. Cut two strips of greaseproof paper as wide as the length of the tins, and long enough to hang over the edges. Line the tins with the greaseproof paper. In a large bowl, mix together the puréed sweet potato, eggs, honey, oil and yogurt until well blended.
In a medium bowl, sift together the plain and wholewheat flours, baking powder and salt. Add the flour mixture to the sweet potato mixture and combine. Add the gingers and mix until just combined. Spoon the batter into the prepared loaf tins and bake for an hour and 15 minutes, or until a skewer inserted in the centre of the loaf comes out clean. Start testing the loaves at 60 minutes. Allow the loaves to cool in the tins for at least 20 minutes before turning out on to a rack to cool completely.
© Michelle Obama 2012
‘American Grown’ (Ebury, £25) is available for £23 plus £1.25 p&p from Telegraph Books ( 0844-871 1515 ; books.telegraph.co.uk)


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