Vegan Sweet Potato Bread

This quick bread is 100% plant based, dairy free, and full of nutrient dense sweet potatoes

I’ve had a few sweet potatoes laying around and felt like doing something fun with them vs the usual spicy fries I make. I decided to try baking with them and had quite the sweet tooth. I have been seeing a lot of zucchini bread going around on the gram and wanted to try and create a yummy sweet-ish sweet potato bread.

I picked up some Silk® Cashew Milk from my local Sprouts Farmers Market and decided to add the creamy, nutty, milk to the recipe. If you haven’t had Silk cashew milk, I highly suggest you give it a try. It has a much more buttery taste than almond milk and it’s slightly thicker too.

Baking with chia seed eggs can be tricky! Make sure you read my tips below!

How to make chia eggs

You will want to make the chia eggs before you start mixing all the ingredients because it takes up to 10 minutes for the chia to absorb the water and turn into a gel consistency that will hold this bread together like eggs would.

The best part about not using any eggs is you can undercook this bread a little if you like the softer consistency and you won't overcook it should you decide to heat it up in a toaster oven (it's extra delicious this way!)

Make sure you are using fresh chia, sometimes chia can loose the omega3 oils naturally found in them and this will cause an inconsistent texture where you may need a little more chia than instructed to form a gel. Just be patient with this process!

I personally like to undercook this bread a bit because it makes it extra delicious when you cook it up in a toaster oven the next day.

You can top this bread with any nut butter of choice, or a little butter. I prefer almond butter or cashew butter to give it the extra creaminess.