Amazingly soft and moist Protein Sweet Potato Bread with no oil, butter or sugar! This healthy sweet potato loaf uses protein powder and Greek yogurt for a low calorie, fat free and sugar free recipe!
Ingredients
1¼cupMashed Sweet Potato, 300g, from about 1½ large, see notes to prep
½cupNon-fat Greek Yogurt, about 112g, Room temperature
¼cupAlmond Milk
2TbspMaple Syrup, Sugar free recommended below
2Eggs, Room Temperature
1¼cup1:1 Gluten Free Baking Flour, 150g
½cupVanilla Protein Powder, 45g, Whey-caesin
⅓cupUnflavored Protein Powder, 30g, Whey-caesin, see notes for sub
1½tspCinnamon
1TbspBaking Powder
Optional: 2 Tbsp Chopped Pecans, 28g
Instructions
Preheat oven to 350°F and line an 8½" x 4½" loaf pan with parchment paper.
In a large bowl, whisk together mashed sweet potato, yogurt, almond milk, maple syrup and eggs.
In another bowl, whisk whole wheat flour, vanilla protein powder, unflavored protein powder, cinnamon and baking powder.
Add dry mix to wet, and gently fold until combined.
DO NOT OVER-MIX or protein powder will make the bread dense.
Pour half batter into prepared loaf pan.
Sprinkle on pecans (reserve few for top).
Pour remaining batter, smoothen with spatula, and top wih remaining pecans.
Bake for 52-55 minutes. A toothpick inserted into center should come out dry.
Cool for 15 minutes, then lift out of pan using the lining. Transfer to a wire rack to cool completely, about 30 minutes and cut into slices.
Notes
Use Garnet or Jewel sweet potatoes. They are orange-reddish on the outside, and mildly sweet.
To mash:
Peel and chop sweet potato into 1½” cubes. Add to boiling water and let cook about 12-15 minutes till easily pierced with fork.
Drain water and let cool 1-2 mins.
Place in food processor or high speed blender and puree until smooth.
Cool completely.
Make sure you let the sweet potato cool before going ahead with the recipe or it will scramble the eggs.
Nutrition details are calculated using products recommended below.
See post for alternate ingredients, tips and storage options.