Sweet potatoes topped with marshmallows are a Thanksgiving favorite, so I’ve reimagined it here as a tasty tea bread. The bread is a little tangy from the Greek yogurt and lemon zest, so as to provide a balance for the sweet marshmallow topping — and it’s just as delicious served plain or with a simple lemon glaze.
3/4 cup all purpose flour
3/4 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup light brown sugar
2 large eggs
1/4 cup liquified coconut oil or vegetable oil
1/2 cup Greek yogurt
1 cup roasted or boiled sweet potato chunks
1/2 cup crushed pineapple + 2 tablespoons juice
1/2 cup peeled and grated sweet potato (raw, not cooked)
1 teaspooon lemon zest
1 cup marshmallow creme or 8 large marshmallows or 1 cup mini marshmallows
Preheat oven to 325° F. Lightly grease a 9- X 5-inch loaf pan.
Whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg and light brown sugar in a large bowl. Stir in grated sweet potato.
Purée the roasted sweet potato with the pineapple and juice in a blender.
Whisk together eggs, oil, yogurt, puréed sweet potato, and lemon zest in a medium bowl until smooth. Fold wet ingredients into dry ingredients. Stir just until moistened. Spoon batter into prepared loaf pan and smooth the top.
Bake for 60 to 70 minutes or until a toothpick or cake tester inserted in the center comes out clean. Cool in the pan on a rack. When cool, top with the marshmallow creme or marshmallows and toast under the broiler or with a kitchen torch until golden and toasted to your preference.
Fiesta Bakeware provided by Homer Laughlin China Company.
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