Sweet Potato Quick Bread With Fluffy Meringue
Tina BevkThis sweet potato loaf bread is a cozy, sweet treat that’s perfect for breakfast, dessert, or a mid-day snack. It combines the natural sweetness of roasted sweet potatoes with the indulgence of chocolate chips and the crunch of walnuts. Topped with a fluffy, golden meringue, this recipe brings texture and flavor together beautifully.
It's also a great way way to use wholesome ingredients for homemade dish that feels both classic and unique. If you’ve got a sweet potato lying around, this might just be your new favorite way to bake with it!
Sweet Potato Quick Bread With Fluffy Meringue
Ingredients
- 240 grams all- purpose flour 2 cups
- 1 large sweet potato
- 1 egg
- 57 grams unsalted butter ¼ cup
- 200 grams granulated sugar 1 cup
- 175 grams chocolate drops 1 cup
- 60 grams raw walnuts cracked ½ cup
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 egg whites about 120 grams
- 120 grams powdered sugar 1 cup
- A pinch of salt
Instructions
Prepare the Sweet Loaf Bread:
- Preheat the oven to 375°F.
- Place the sweet potatoesin the oven and bake until tender.
- Once baked, mash the sweet potatoes and let them cool completely.
- Add one egg to the mashed sweet potatoes and mix well.
- In a bowl, combine the sugar and butter then mix thoroughly using a mixer.
- Add the butter mixture to the sweet potato mixture and mix until well combined.
- Add the flour, baking powder,and baking soda.Stir until a light, sticky batter forms.
- Fold in the walnuts and chocolate chips, then pour the batter into a loaf pan lined with baking paper.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Prepare the Topping:
- In a bowl, beat the egg whites with powdered sugar and a pinch of salt using a mixer until foamy and stiff peaks form.
- Remove the sweet bread from the oven and let it cool for 10 minutes.
- Spread the beaten egg whites on top. Sprinkle with crumbled breadcrumbs and return to the oven for 6-7 minutes, or until the egg white topping turns golden brown.
- Let the loaf cool for 10 minutes before removing it from the pan. Transfer to a wire rack and let it cool completely.
Notes
- For a creamier meringue, make sure your egg whites are at room temperature before whipping. This ensures better volume and stability!
Nutrition
Ingredients
For the Loaf
- All-purpose flour: The foundation for structure and texture.
- Sweet potato: Adds natural sweetness and moisture to the loaf.
- Egg: Helps bind the ingredients and gives structure.
- Unsalted butter: Adds richness and a tender crumb.
- Granulated sugar: Sweetens the loaf and balances the flavors.
- Chocolate chips: Adds bursts of chocolate in every bite.
- Walnuts: For crunch and nutty flavor.
- Baking powder and baking soda: Leavening agents to make the loaf rise.
For the Meringue Topping
- Egg whites: Whipped to create a light, fluffy topping.
- Powdered sugar: Sweetens and stabilizes the meringue.
- Salt: Enhances the flavor and balances the sweetness.
See recipe card for quantities.
How to Make Sweet Potato Loaf Bread
Prepare the Sweet Loaf Bread:
Preheat the oven to 375°F. Place the sweet potatoes in the oven and bake until tender.
Once baked, mash the sweet potatoes and let them cool completely. Add one egg to the mashed sweet potatoes and mix well.
In a bowl, combine the sugar and butter, then mix thoroughly using a mixer.
Add the butter mixture to the sweet potato mixture and mix until well combined.
Add the flour, baking powder, and baking soda. Stir until a light, sticky batter forms.
Fold in the walnuts and chocolate chips, then pour the batter into a loaf pan lined with baking paper.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Prepare the Topping:
In a bowl, beat the egg whites with powdered sugar and a pinch of salt using a mixer until foamy and stiff peaks form.
Spread the beaten egg whites on top.
Sprinkle with crumbled breadcrumbs and return to the oven for 6-7 minutes, or until the egg white topping turns golden brown.
Let the loaf cool for 10 minutes before removing it from the pan. Transfer to a wire rack and let it cool completely.
Once baked and cooled, slice the Sweet Potato Loaf and serve. Enjoy!
Hint: for a creamier meringue, make sure your egg whites are at room temperature before whipping. This ensures better volume and stability!
Substitutions & Variations
- Chocolate Chips: Swap for dark chocolate or white chocolate for a twist.
- Walnuts: Substitute pecans or omit entirely for a nut-free option.
- Meringue: Add a touch of vanilla extract for extra flavor.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
💭Crucial Success Tips
Don’t skip cooling the loaf slightly before adding the meringue. If the loaf is too hot, the meringue will lose its shape and won’t bake to perfection.
FAQ
Yes! Just ensure it’s unsweetened and mashed thoroughly.
Absolutely. The loaf is delicious on its own, but the meringue adds a special touch.
You can reduce the sugar slightly, but keep in mind it balances the sweetness of the sweet potato and meringue.
How To Store Sweet Potato Loaf Bread
Room Temperature: Store the loaf in an airtight container for up to 2 days.
Refrigeration: For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving for the best texture.
Freezing: Freeze slices (without meringue) in a sealed container for up to 2 months. Thaw and reheat as needed.
Author: Tina Bevk
Tina, from the blog "Stretch and Folds," balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.
