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Japanese Sweet Potato Bread

Creamy, caramelized roasted Japanese sweet potato makes this bread deliciously dense, moist, and sweet. Vegan, whole grain, and oil-free!
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japanese sweet potato bread cut in half
Prep Time:15 minutes
Cook Time:1 hour 30 minutes
Servings: 9

Ingredients

Dry Ingredients

  • 190 grams (1 ½ cups + 4 tsp) white whole wheat flour or all purpose flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • 2 tbsp roasted black sesame seeds

Wet Ingredients

  • 240 grams roasted sweet potato**1 about 1 medium
  • 90 grams (6 tbsp) unsweetened non-dairy yogurt
  • 120 ml (½ cup) soy milk
  • 1 tsp apple cider vinegar
  • 72 grams (6 tbsp) sugar
  • 60 grams (¼ cup) Japanese/Chinese sesame paste*
  • 1 tsp vanilla extract
  • 2 tsp ground flaxseeds

Instructions

  • Preheat oven to 350°F (325°F for convection oven). Line a loaf pan with parchment paper.
  • Whisk dry ingredients (whole wheat flour, baking powder, baking soda, and black sesame seeds) in a bowl.
  • In a large mixing bowl, mash roasted sweet potato until mostly smooth (a few small lumps are fine).
  • Whisk in remaining wet ingredients (yogurt, soy milk, vinegar, sugar, sesame paste, vanilla extract, and ground flaxseeds).
  • Add dry ingredients to wet and fold with a spatula to combine. Be careful not to overmix. Batter will be thick.
  • Pour batter into lined loaf pan. If you have leftover roasted sweet potato, you can cut some into chunks and add to the batter.
  • Bake for 60-90 minutes, until a toothpick inserted in the center of the loaf comes out clean. Tent with foil if the top of the loaf is browning too quickly.
  • Cool in the loaf pan for 10 minutes, then carefully remove the bread from the pan and place on a wire rack to cool completely.

Notes

1) To roast Japanese sweet potatoes, wash the skin, pat dry, and bake in the oven at 350°F for about 1 hour or until soft. Then let the sweet potato cool completely (I recommend roasting the sweet potato the day before).
You can test the doneness by inserting a skewer or knife through the center of the potato. If it slides in easily, the potato is ready. I like to bake a few sweet potatoes at a time and snack on the remaining ones that don't get baked (they're also good frozen!).