Pan de Camote with Cinnamon Sugar

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (200g) cooked and mashed sweet potatoes 1 cup (200g) cooked and mashed sweet potatoes
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the cinnamon sugar crust: For the cinnamon sugar crust:
• 2 tablespoons granulated sugar 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 36g, 16g
• Protein: 4g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 350°F (180°C). Grease and flour a loaf pan.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. 3.
   In a separate large bowl, combine the mashed sweet potatoes, sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
4. 4.
   Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
5. 5.
   Pour the batter into the prepared loaf pan and smooth the top.
6. 6.
   In a small bowl, mix together the granulated sugar and ground cinnamon for the cinnamon sugar crust. Sprinkle the mixture evenly over the top of the batter.
7. 7.
   Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.
   Remove from the oven and let the bread cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.

Treat your ingredients with care...

• Sweet potatoes — Make sure to cook the sweet potatoes until they are soft and easily mashable. You can either boil or bake them before mashing.

Tips & Tricks

• For an extra burst of flavor, add a handful of chopped pecans or walnuts to the batter.
• Serve the Pan de Camote warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Slice the Pan de Camote into thick slices and serve it as a delightful breakfast bread or a sweet afternoon snack. It pairs perfectly with a cup of hot coffee or tea.

Presentation advice

To enhance the presentation, dust the top of the Pan de Camote with powdered sugar before serving. You can also garnish it with a sprinkle of ground cinnamon or a few thin slices of sweet potato.