Sweet potato and blueberry loaf
The mashed sweet potato in this cake can be substituted with squash, pumpkin, parsnips, carrots or a mixture of all five
SERVES
8
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
90
MINUTES
Ingredients
250g cooled, mashed sweet potato
180ml rapeseed oil
1 tsp vanilla
3 eggs
200g light muscovado sugar
185g plain flour
1 tsp ground cardamon
1 tsp ground cake spice
1 ½ tsp baking powder, sieved
½ tsp bread soda, sieved
80g blueberries
Method
Line a 2lb loaf tin with parchment and preheat your oven to 170°C.
Beat the mashed sweet potato with the oil, vanilla, eggs and sugar.
Mix the flour, cardamon, cake spice, baking powder and bread soda together in a large bowl. Make a well in the centre and mix in the wet ingredients until completely combined and you have a smooth batter. Stir in the blueberries.
Scoop the batter into your prepared tin and bake for an hour and a half or until a skewer comes out clean. Once cool enough to handle, gently remove from the tin and place onto a wire rack to cool completely.
