I am constantly searching for diabetic friendly bread recipes. This is just one experiment that I did recently. The bread is very moist, soft and tasty. I used white sweet potatoes, but I’m sure you could use orange sweet potatoes as well.
- 1 cup mashed cooked peeled sweet potatoes
- 3/4 cup all-purpose flour
- 3/4 cup white flour or whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup yogurt
- 2 eggs, lightly beaten
- 1/4 cup fat-free milk
- 1/4 cup sunflower oil
In a large bowl, combine all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
In another bowl, combine yogurt, eggs, milk and oil. Stir in sweet potatoes.
Add yogurt mixture to flour mixture and stir just until moistened. Spoon batter into lightly oiled loaf pan.
Bake in 375 F (190 C) preheated oven for about 60 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes, then remove from pan and cool completely.