Have a hard time getting your kids to eat vegetables? Sneak them into muffins and quickbreads – they aren’t a substitute for straight-up veggies, but every bit counts, right? The flesh of a sweet potato can be grated and added to cakes and muffins in the same way carrots can, adding a similar taste and texture. To turn this loaf into muffins, divide the batter among 12 greased or paper-lined muffin cups and bake at 400°F for 20 to 30 minutes.
1 cup (250 mL) all-purpose flour
1 cup (250 mL) whole wheat flour
1 cup (250 mL) packed brown sugar
2 tsp. (10 mL) baking powder
1/2 tsp. (2 mL) salt
3/4 cup (185 mL) milk
1/4 cup (60 mL) canola oil
1 large egg
grated zest of an orange (optional)
1 packed cup (250 mL) coarsely grated peeled sweet potato
1/2 cup (125 mL) chopped pecans or walnuts
1. Preheat the oven to 350°F. Grease a 9×5-inch loaf pan or spray it with nonstick spray.
2. In a large bowl, stir together the flours, brown sugar, baking powder and salt.
3. In another bowl whisk together the milk, oil, egg and orange zest.
4. Add the wet ingredients to the dry ingredients along with the grated sweet potato and stir just until combined; gently stir in the pecans. Pour into the prepared pan.
5. Bake for 1 hour, or until the bread is golden and the top is springy to the touch. Cool for 10 minutes before removing from the pan.
Makes 1 loaf.
PER SLICE (if cut into 12 slices):
274 calories, 2 g fat (1.4 g saturated fat, 7.4 g monounsaturated fat, 3.5 g polyunsaturated fat), 4.5 g protein, 37.6 g carbohydrates, 19 mg cholesterol, 2.7 g fibre.