Summary

Ingredients

• 350 g flour
• 2 teaspoons baking soda
• 0.5 teaspoon ½ salt
• 1 teaspoon cinnamon
• 0.5 teaspoon ½ nutmeg
• 500 g sweet potato (s)
• 100 g suar, brown
• 120 g butter
• 3 egg (s)
• 100 g raisins

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Instructions

1. Peel and dice the sweet potatoes and cook in lightly salted water for approx. 10-15 minutes until soft. Drain in a colander.
2. Preheat the oven to 180 degrees (convection 160 degrees) and grease a loaf pan with a capacity of approx. 1 liter.
3. Sift the flour, salt, baking powder, cinnamon and nutmeg into a bowl. Mix the soft sweet potatoes together with the brown sugar, butter and eggs in another bowl using the hand mixer. Add the flour mixture and the raisins and stir with a wooden spoon just until the flour has just thickened.
4. Pour the dough into the prepared loaf pan and bake the bread in the oven for 60 to 75 minutes. (Wooden stick test!)
5. Let the tin cool down on a wire rack for about 15 minutes, then carefully remove the bread and place on the wire rack to cool.
6. The sweet potato and raisin bread tastes best when it is lukewarm, spread with a little butter. The absolute hit for an extensive Sunday breakfast with the family.