Sweet Potato and Pecan Loaf

  • Sweet Potato and Pecan Loaf
  • Sweet Potato and Pecan Loaf
  • Sweet Potato and Pecan Loaf
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  • 2 cups self - raising flour
  • 1 tspn baking powder
  • 1 tspn nutmeg
  • 1 tspn cinnamon
  • 1 tspn mixed spice
  • 1/4 tspn salt
  • 1 cup raw caster sugar
  • 1 cup pecans, chopped roughly
  • 1/2 cup dates, finely chopped
  • 2 x large eggs, lightly beaten
  • 1/2 cup grapeseed oil
  • 60 ml honey flavoured greek yoghurt
  • 1 tspn maple essence
  • 1 cup (rounded) cup of boiled, mashed sweet potato, cooled (around 350g raw)


Preheat oven to 160 degrees Celsius. Grease medium sized loaf pan, placing baking paper in the pan, leaving some over the sides for easier removal.

Toast 3/4 of the cup of pecans (reserving 1/4 cup for the topping) in the oven for 5-10 minutes until fragrant but not browned. Allow to cool then roughly chop.

Sift flour, baking powder, and spices into a bowl. Add salt, sugar, dates and nuts and whisk to combine. In a separate bowl, combine eggs, oil, yoghurt, maple essence and mashed potato and whisk to blend well.

Add the wet ingredients to the dry, folding until combined but do not over-mix.

Pour batter into prepared pan and sprinkle reserved pecan nuts on top, pressing down lightly. Bake for about an hour and 15 minutes or until a skewer inserted in the centre comes out clean.

Cool in pan for 8-10 minutes then remove to rack to cool.

Makes 8-10 slices

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