Sweet Potato Bread | Serving Livingston, McLean and Woodford Counties | Illinois Extension | UIUC

Ingredients

• 1/3 cup flaxseed
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 oz. fat-free cream cheese, softened
• 3 Tablespoons margarine, softened
• ½ cup packed brown sugar
• ¼ cup honey
• 1 large egg
• 1 large egg white
• 1 cup cooked sweet potato, mashed
• Preheat oven to 350°F.
• Grind flaxseed in a coffee grinder or food processor until ground.
• Combine flaxseed, flour, baking powder, baking soda, and salt in a large bowl.
• In a separate bowl, beat cream cheese, margarine, brown sugar, honey, egg, and egg white; stir in sweet potato.
• Add to the flour mixture, stirring until moist. (Batter will be very heavy and sticky.)
• Spoon batter into a greased 8 x 4-inch loaf pan.
• Bake for 50 minutes or until a wooden pick inserted in center comes out clean.