Sweet potato bread is an even tastier version of pumpkin bread and this loaf, made with yogurt, is ideal for breakfast, dessert or as a snack.
¾ cup mashed or puréed sweet potatoHeat the oven to 350 degrees. Lightly coat a 9-by-5-inch loaf pan with nonstick cooking spray, line the bottom with parchment paper and spray the parchment.
Whisk the flour, spice, baking soda and salt in a medium bowl. Whisk both sugars, the egg and oil in a large bowl until smooth. Add the sweet potato and yogurt and whisk just until incorporated. Add the dry ingredients and fold until no traces of flour remain. Pour the batter into the prepared pan and smooth the top.Cool completely in the pan on a wire rack, then turn out and discard the parchment.Substitute extra-virgin olive oil for the neutral-flavored oil.
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