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.
- 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
- 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.
- Preheat oven to 350F (175C)
- Line two loaf pans with parchment paper covering the bottom and sides.
- 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.
- Add in the sweet potato and milk to the micture, and mix until the sweet potato is smooth and no large chunks are visible.
- 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.
- 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.
- 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.
- Remove from the oven and allow the loaf to fully cool before serving.
- For portable breakfasts, bake this batter in lined muffin trays or miniature loaf pans.