A common side dish in the USA is sweet potatoes baked with marshmallows and brown sugar - this bread is a slightly more refined take on using sweet potato in a dessert, in this sweet spiced cherry loaf. Perfect with a little butter for an afternoon snack.
- 200g wholemeal flour
- 120g brown sugar
- 100g dried cherries
- 100g pecans
- 75g butter, melted
- 2 eggs
- 1 tsp. each bicarb and baking powder
- 1 tsp. each ground cinnamon and nutmeg
- Zest of 1/2 orange
- 1 tbsp. tahini paste (use nut butter if you can't find it)
- 1 sweet potato, peeled and boiled until tender, pureed and pushed through a sieve
- 1/2 tsp. vanilla extract
Preheat oven to 160C and grease a loaf tin.
Sift together the flour, bicarb, baking powder, cinnamon and nutmeg. Cream butter and sugar and beat in the eggs one at a time. Stir in tahini, sweet potato and vanilla until smooth.
Sift the flour mix into the wet mix and stir until just combined. Fold in the cherries, orange zest and pecans. Turn into the prepared loaf tin.
Bake the loaf for 50-60 minutes or until a skewer inserted into the centre of the loaf comes out clean. Leave to cool slightly before turning onto a wire rack to cool completely.