Sweet Potato Bread

Coming back from holidays in Guadeloupe, my roommate offered me the ideal recipe book to help us get a bit of sunshine in our rainy Belgium. Since the book came with a sweet potato directly imported from the Carribean, I thought the message was clear enough and started with this Sweet Potato Bread. As it is very moist, and does not contain any flour,  I would say it resembles more a carrot cake than a “bread”. Anyway, it was really easy,  and delicious, warm or cold! You just have to get through grating all the sweet potatoes, which is a real pain..so try to grab someone who is passing buy and ask for help!


275g sweet potatoes

35cl evaporated milk

25 cl coconut mik

3 very ripe bananas

175g brown sugar

2 eggs

1 teaspoon cinnamon

1 teaspoon ground nutmeg

Zest of 1/2 lemon (or lime)

1 table spoon old rum

25g butter


1.Preheat the oven to 200 °C.

2.Wash, peel and grate the sweet potato.

3.Mash the bananas

4.Combine all ingredients and pour into a buttered baking tin.

5.Cook for about an hour (dependind on the thickness of the cake).Mine stayed in the oven for 1.15 hours before being ready. By this time, it was nicely caramelized on top, but still moist inside.

6. I served it hot with some vanilla ice cream…but I was aiming for banana ice cream in the beginning, so if you try it, let me know! Did not get through the whole tin yet..but I had a slice cold  for breakfast before going for a on hour run and I had no shortage of energy on the way.


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