Sweet potato bread | Recipe of the Week

Visit the Federal Way Farmers Market from 9 a.m. to 3 p.m. every Saturday through October to pick up the local ingredients needed for this week’s recipe. The farmers market is located behind The Commons mall along South 324th Street in Federal Way.

By Vickie Chynoweth, For the Mirror


2 cups oat flour

1 1/2 cups cooked and mashed sweet potato (Amador Farm)

3 eggs

1/4 cup extra virgin olive oil (Ancient Trees)

1/2 cup honey (Nova Bees)

1 cup coarsely chopped pecans

1 tsp ground cinnamon

1 tsp vanilla extract

1 tsp salt

2 tsp baking powder

1/2 tsp turmeric powder (optional)


Preheat oven to 350 degrees. Wash off sweet potato. Using a fork poke sweet potato 2 to 3 times. Place in the microwave for 5 to 7 minutes until soft. Once cooked, cool and cut in half lengthwise. Scrap out 1 1/2 cups of sweet potato and smash with a fork.

2. Using a food processor or blender, pour in oats. Grind until flour consistency. Add more oats if needed to make 2 cups of flour.

3. In a medium sized bowl add sweet potato, honey, olive oil, and vanilla extract. Using a fork or mixing whip, blend until all ingredients are well blended. There may be chunks of sweet potato and that is okay. Mix in cinnamon, salt, baking powder, turmeric (optional) and chopped pecans.

4. Lightly spray a loaf pan, 9 x 5 inch with cooking oil and line with parchment paper. Lightly spray parchment paper with cooking oil. Pour batter in lined pan. Bake for 45 – 50 minutes or until a toothpick inserted comes out clean.

5. Cool in pan for 10 minutes. Lift out using sides of parchment paper. Cool on wire rack. Slice, serve warm or cold. Makes 8 to 10 slices.