A Quick And Easy Sweet Potato Trail Mix Loaf

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It’s not often that we think about adding sweet potato to our baking, but it has the same texture and natural sweetness that you find in pumpkin. This loaf is a great breakfast item full of energy, B vitamins, and the crunch of trail mix.

Ingredients

  • 2 medium sweet potatoes
  • 4 eggs
  • 217 g / 1 cup Crystal margarine
  • 160 ml / 2/3 cup milk
  • 30 ml / 2 tbsp vanilla extract
  • 500 g / 2 1/2 cups granulated sugar
  • 435 g / 3 1/2 cups all purpose flour
  • 6 g / 2 tsp baking soda
  • 4 g / 1 1/2 tsp salt
  • 450 g / 2 cups your favourite trail mix

Directions

  1. Cook the sweet potato by piercing the skin with a fork and place them on a plate in the microwave, cook for 5 minutes. Flip the potatoes after 5 minutes and cook again for another 5 minutes. Continue cooking and rotating the potatoes for 5 minutes at a time, until a fork can easily be inserted into the centre. Remove from the microwave and allow them to cool to room temperature.

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  2. Preheat oven to 350F (175C)
  3. Line two loaf pans with parchment paper covering the bottom and sides.
  4. In a large bowl with an electric mixer, combine the Crystal margarine, sugar, vanilla, and eggs on medium-high speed for 4 minutes, until light and fluffy. Be sure to scrape down the sides of the bowl several times to mix the batter evenly.
  5. Add in the sweet potato and milk to the micture, and mix until the sweet potato is smooth and no large chunks are visible.

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  6. In separate bowl combine the flour, baking soda, salt and 1 1/2 cups of the trail mix. Add these dry ingredients to the wet and combine with the electric mixer until you can no longer see any dry flour.

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  7. Pour the prepared batter evenly into the lined pans, if you have a scale use it to ensure that each pan has the same amount of batter.
  8. Sprinkle the tops of each loaf with the remaining trail mix, remove any dried fruit, as it will burn. Bake in the oven for 50-60 minutes, or until a toothpick inserted into the centre comes out clean.

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  9. Remove from the oven and allow the loaf to fully cool before serving.

Chef Notes

  • For portable breakfasts, bake this batter in lined muffin trays or miniature loaf pans.

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