Sweet Potato Skillet Bread
This Sweet Potato Skillet Bread warms up any chilly Fall day. Maple syrup softly sweetens this quick bread and the spices give a gentle flavor. I grab a slice for breakfast on the go and enjoy the bread with chili or soup later in the day.
8 ounces (1 large) sweet potato, roasted and peeled
1-2 tablespoons butter
2-3 tablespoons flour
1 ½ (328g) cups oat bran
1 cup (138g) flour
1 tablespoon baking powder
1 tablespoon cinnamon
1 teaspoon nutmeg
½ teaspoon ground cloves
½ teaspoon dry ground ginger
½ teaspoon salt
2 large eggs
¼ cup (85g) maple syrup
½ cup (125g) Greek yogurt
½ cup (125g) unsweetened almond milk
2 tablespoons (28g) grapeseed oil (or other neutral oil)
Roast the sweet potato in the overn for 80-90 minutes at 400° Fahrenheit. Cool completely. This can be done a day ahead.
Grease a 10" iron skillet with butter and lightly dust with flour.
In a large bowl, combine all dry ingredients. Set aside.
In a second bowl, mash the sweet potato. Add all of the wet ingredients. Mix well.
Pour the wet ingredients into the dry mixture. Stir well.
Tip the batter into the iron skillet. Spread evenly out to the edges.
Bake at 425° Fahrenheit for 25-30 minutes. You know the bread is done when you insert a metal or wooden skewer and it comes out clean. The edges will have pulled away from the sides of the pan and have darker color.
Allow to cool 10-15 minutes before slicing. Serve warm or at room temperature.