Sweet Potato Bread with Cinnamon Frosting & Pecans
This simple recipe for Sweet Potato Bread (Rainbow Nourishments) only needs a few ingredients, and is topped with a delicious vegan cinnamon cream cheese frosting, and pecan nuts. This is a ‘quick bread’ (no yeast required) and delicious with a hot drink. Well-known quick breads are carrot cake, gingerbread and banana bread.
Keep this recipe away from pets, due to nutmeg and nuts.
Sweet potato is more nutritious than white potato, and easy to find in stores. The spices add a winter warming cosy feel, and you don’t need eggs as the plant milk and oil do all the work, sweetened with brown sugar and natural vanilla.
The frosting is made from vegan cream cheese and vegan butter (Flora has no palm oil), again with cinnamon spice, and topped with optional pecan nuts.
You can make this recipe for cooked or baked sweet potato, an ideal way to use up leftovers. Once made, you can store leftovers in an airtight container for a few days (but in the fridge, if the bread is frosted).
About Sweet Potatoes
They’re not potatoes! They are (like carrots, parsnips and swede) root vegetables, packed with nutrients. Naturally sweet, they have a lower glycemic index than white potatoes, so release energy slower to keep you full for longer.
Native to the Americas, they are not related to yams (these are starchy roots used more in Caribbean cuisine). Sweet potatoes are the sixth most imported crop in the world, as they are so popular. Yet they can be grown in England, but care must be taken as they prefer warm weather.
Did you know that before he became President, George Washington was a sweet potato farmer?
