Can this sweet potato bread recipe be made gluten free?

I haven't tested it, but I don't doubt that it could work with a cup for cup gluten free baking flour. Follow all of the same instructions but sub the flour with the same amount of gluten free baking flour.

What is the best pan to use?

For material, I always suggest a light-colored steel loaf pan as these conduct heat the best. For size, I've baked this loaf both in a 9x5 loaf pan and a 1 pound loaf pan and both turned out perfect. The size difference is subtle, but the slightly larger 9x5 pan will yield a loaf that's more wide than tall. I've linked both options at the bottom of the recipe card.

Can I skip the marshmallow frosting?

The bread is just as delicious on its own! Feel free to skip the frosting to make this recipe even easier.

Can I substitute the sweet potato with pumpkin?

Unfortunately pumpkin has almost no sweetness and lots of added moisture so it's not a one for one substitute with sweet potato. Instead, try my pumpkin bread recipe .

How do you store sweet potato bread?

Store the loaf in the refrigerator where it will keep for about 5 days. If you skip the meringue, you can keep the loaf in an air tight container at room temperature and it will keep for about 3 days.

Sweet Potato Bread - Butternut Bakery

Ingredients

Sweet Potato Bread

1 1/2 cups (360g) baked sweet potato*, mashed and cooled
1/2 cup (102g) olive oil
1 cup (205g) light brown sugar, packed
2 tbsp maple syrup
1/4 cup (60g) sour cream or Greek yogurt (full fat)
2 large eggs
1 tsp vanilla extract
1 tsp baking soda
1 1/2 tsp ground cinnamon
3/4 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp kosher salt
1 1/2 cups (195g) all-purpose flour

Marshmallow Meringue

2 large egg whites
1/4 tsp cream of tartar
1/2 cup (100g) granulated sugar
1/2 tsp vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Sweet Potato Bread

Preheat the oven to 350F and grease and line a loaf pan with a sheet of parchment paper. This recipe works in both a 9×5 pan or a 1 pound loaf pan (I personally used a 1 pound).
In a large mixing bowl, whisk together the mashed sweet potato, olive oil, brown sugar, maple syrup, sour cream, eggs, and vanilla.
The batter will likely have bits of sweet potato lumps throughout which is perfectly fine.
Now whisk in the baking soda, spices, and salt.
Once incorporated, whisk in the flour.
Pour the batter into your loaf pan. For a 9×5 pan, bake for 50-60 minutes. For a 1 pound loaf pan, bake for 60-70 minutes.
Allow the loaf to cool, then make the meringue.

Marshmallow Meringue

In a large bowl using a hand or stand mixer with the whisk attachment, add the egg whites and cream of tartar.
Whip on high speed until it turns opaque and frothy (about 2 minutes).
Slowly pour in the sugar with the mixer still running. Whisk on high speed until you reach a thick marshmallowy consistency (about 5 minutes). Mix in the vanilla.
Spread the meringue over the cooled loaf and use a kitchen torch to toast the top (optional).
Enjoy!

Equipment

1-Pound Loaf Pan

Buy Now

Kitchen Torch

Buy Now

9×5 Loaf Pan

Buy Now

Notes

BAKED SWEET POTATO – To make the mashed sweet potato, you will need about 2 medium sweet potatoes. Preheat the oven to 425F and line a baking sheet with foil. Use a fork to punch a few holes into the sweet potatoes. Bake for 40-50 minutes or until a fork easy sinks into the potato. Allow to cool for about 15 minutes, then peel back the skins and mash. Make sure to measure to exactly 1 1/2 cups. Cool completely before using in this recipe.

Cooling Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American