Ingredients
Equipment
Method
Prep the oven and loaf pan
- Preheat the oven to 350F and grease a 9x5 loaf pan.
- Whisk the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
Mix wet ingredients
- Whisk the sweet potato puree, granulated sugar, brown sugar, vegetable oil, eggs, sour cream, and vanilla until smooth.
Combine and swirl
- Fold the dry mixture into the wet mixture until just combined.
- Pour half the batter into the loaf pan and drizzle the cinnamon swirl mixture over the top.
- Add the remaining batter and swirl with a knife to marble the center.
- Sprinkle the cinnamon sugar over the top of the loaf.
Bake
- Bake for 60 to 65 minutes at 350F until a toothpick comes out clean.
Notes
Pro tip: roast and mash the sweet potato until very smooth so the crumb stays tender and evenly flavored. Store airtight at room temperature for up to 3 days or refrigerate up to 5 days; freeze sliced for up to 2 months. For a lighter option, use low-fat sour cream and replace half the vegetable oil with unsweetened applesauce (texture may be slightly less rich).
