Spiced Sweet Potato Loaf with Cream Cheese & Pistachio Topping
A deliciously spiced loaf made with mashed sweet potatoes and topped with cream cheese frosting and crunchy pistachios, evoking warmth and nostalgia.
Servings: 8 slices
Calories: 250kcal
Ingredients
Loaf Ingredients
- 200 g mashed sweet potato (about 1 cup, cooked and cooled) Provides moisture and natural sweetness.
- 150 g light brown sugar Adds a deep caramel note.
- 100 ml vegetable oil Neutral oil for moisture.
- 2 large eggs Helps bind and gives a tender crumb.
- 1 tsp vanilla extract Elevates flavor.
- 190 g all-purpose flour Provides structure.
- 1 tsp baking powder Leavening agent.
- 1/2 tsp baking soda Leavening agent.
- 1/2 tsp salt Balances sweetness.
- 1 1/2 tsp ground cinnamon Adds warmth.
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
Frosting Ingredients
- 100 g cream cheese, softened Adds tanginess.
- 50 g unsalted butter, softened Creates a luxurious mouthfeel.
- 100 g powdered sugar Helps achieve a creamy consistency.
- 1/2 tsp vanilla extract Another layer of flavor.
- 1 pinch salt Balances sweetness.
- 2 tbsp chopped pistachios Adds crunch and color.
- optional pinch of cinnamon or orange zest Optional for enhanced flavor.
Instructions
Preparation
- Preheat oven to 175°C (350°F). Grease and line a loaf pan with parchment paper.
- In a bowl, whisk together mashed sweet potato, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Fold the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared loaf pan and spread it out evenly.
Baking
- Bake for 45 to 55 minutes or until a skewer inserted into the center comes out clean.
- Let it cool completely in the pan.
Frosting
- Beat the cream cheese and butter together until creamy.
- Add powdered sugar, vanilla, and a pinch of salt, and mix until light and fluffy.
- Spread frosting over the cooled loaf and sprinkle with chopped pistachios.
Notes
For healthier alternatives, substitute whole wheat flour for all-purpose flour and use maple syrup instead of sugar. Storing: Wrap leftovers tightly and refrigerate for up to a week; freezes well for up to three months.