Sweet Potatoes are an excellent source of Vitamin A and a very good source of Vitamin C, Potassium, and Fiber.
Greek Yogurt is an excellent source of Calcium, Potassium, and Protein.
Although Coconut Oil is high in saturated fats, not all saturated fats pose as a health problem, specifically speaking, Lauric Acid.
Maple Syrup contain antioxidants and helps boost the immune system.
SWEET POTATO BREAD (healthier)
~ yields 10 slices @ 350 degrees using a loaf pan
for the bread:
- Organic Whole Wheat Pastry Flour – 1 2/3 cup
- Baking Soda – 1 tsp
- Ground Cinnamon – 1 tsp
- Ground Nutmeg – 1/2 tsp
- Ground Ginger – 1/4 tsp
- Ground Cloves – 1/8 tsp
- Salt – 1/4 tsp
- Sugar in the Raw Natural Cane Turbinado Sugar – 1/2 cup
- Organic Eggs – 2
- Organic Sweet Potatoes – 1 1/2 cups (approximately 2 large sweet potatoes)
- Fage 2% Greek Yogurt – 1 (7 ounce) container
- Organic Refined Coconut Oil – 2 tbsp (melted)
- Pure Vanilla Extract – 1 1/2 tsp
for the maple cream cheese glaze:
- Neufchatel Cream Cheese – 2 ounces (room temperature)
- Organic Maple Syrup Grade A – 2 tbsp
- Milk 2% Reduced-Fat – 2 to 3 tbsp (depends on the consistency you like)
- Pure Vanilla Extract – 1/2 tsp
APPROXIMATE NUTRITION PER SLICE w/GLAZE (10 slices):
- Calories: 210 cals
- Fat: 5.4 g
- Saturated Fat: 3.4 g
- Carbs: 35 g
- Protein: 6.2 g
- Fiber: 3.6 g
1. Bake 2 sweet potatoes in a toaster oven for 25 minutes. Then flip over and toast for 20 minutes. I prefer the flavor of baked/toasted sweet potato as opposed to boiled/microwaved. This step will help enhance the flavor of the Sweet Potato Bread.
If you try this recipe, please leave a comment below and let me know how it turns out. Also, you can tag me on Instagram with the hashtag #honeywhatscooking.
What’s your favorite fall dessert?