Sweet Potato Breakfast Bread

by Michel Nischan with Mary Goodbody
from Homegrown: Pure and Simple
(Chronicle Books, 2005)
Makes 1 loaf, serves 10 to 12

I may call this a breakfast bread, but it’s good all day long. It is a delicious way to use sweet potato pulp left from juicing. In my book Taste: Pure and Simple, I neglected to provide recipes for the pulp left in the juicer and am rectifying that oversight with this recipe. Take my lead and use other vegetable pulps, such as white potato and winter squash, in you own quick-bread and muffin recipes.

Spelt is an ancient grain from the same family as oats and wheat but is a different species with more health benefits. It was first cultivated at least nine thousand years ago, in the Fertile Crescent, today’s Iraq, along with other grains. Italians call a similar grain farro, while Germans call it dinkel. Its nutrients, which include protein, riboflavin, niacin, iron, and potassium, are easily absorbed by the body and are great immune boosters. It’s packed with B-complex vitamins and is a terrific source of fiber. While spelt contains some gluten, it’s generally well tolerated by anyone who has trouble digesting wheat.—Michel Nischan

convert Ingredients
Flavorless vegetable oil spray and spelt flour for preparing pan
2 cinnamon sticks
1 cup freshly pressed apple juice or apple cider, plus more if needed
1 star anise pod
1 cup sweet potato pulp (from 1 1/2 pounds sweet potatoes)
1/4 teaspoon freshly grated nutmeg
1 1/2 cups spelt flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1/2 cup local honey
1/4 cup organic plain whole-milk yogurt
1/4 cup soft fresh goat cheese
1 large egg
2 tablespoons olive oil

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Method
1. Preheat the oven to 350°F (175°C). Lightly spray a 9-by-5-inch loaf pan with vegetable oil spray. Dust it lightly with spelt flour.

2. Holding the cinnamon sticks with tongs, toast them an inch or so above a high gas flame for about 1 minute, or until they darken a shade and are fragrant. You can also set them directly on a hot electric coil and turn them as they toast. This takes 20 to 30 seconds. With either method, be sure to wear oven mitts or use a reliable pot holder.

3. In a saucepan, mix together the apple juice, star anise, and cinnamon sticks over medium heat and simmer gently for about 10 minutes to infuse the apple juice with the spices. Remove from the heat and let sit for 15 minutes. Discard the cinnamon sticks and star anise.

4. Add the sweet potato pulp and nutmeg to the pan and cook over low heat for 8 to 10 minutes, or until the mixture forms a smooth paste. Add a little more apple juice if the pulp seems dry.

5. In a bowl, sift together the flour, baking soda, and salt and whisk to ensure thorough mixing. Slowly stir in the sweet potato pulp mixture.

6. In a small bowl, whisk together the honey, yogurt, goat cheese, and egg. Add the oil and whisk again until smooth. Fold in the sweet potato mixture.

7. Pour the batter into the prepared pan and bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.

8. Let the bread cool in the pan on a wire rack for about 5 minutes. Turn the loaf out of the pan and let cool completely on the rack.

Recipe © 2005 by Michel Nischan. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.