Guam Sweet Potato and Coconut Bread
A moist quick bread made with mashed sweet potato and shredded coconut, lightly sweetened and often served warm for breakfast or an afternoon snack.
- Prep
- 20 min
- Cook
- 55 min
- Total
- 75 min
- Servings
- 10
- Difficulty
- Easy
- Calories
- 230 kcal
Equipment
- •Loaf pan
- •Mixing bowls
Nutrition
Per serving, approximate
- Calories
- 230 kcal
- fat
- 9
- carbs
- 34
- protein
- 4
- calories
- 230
Instructions
- 1
Preheat your oven to 350°F. Grease a loaf pan.
- 2
Whisk the mashed sweet potato, sugar, eggs, and melted butter together in a bowl.
- 3
Mix the flour, baking powder, cinnamon, and shredded coconut in a separate bowl.
- 4
Gently stir the dry ingredients into the wet mixture until just combined.
- 5
Pour the batter into the prepared loaf pan.
- 6
Bake for 50-55 minutes. A toothpick inserted in the center should come out clean.
- 7
Cool in the pan for 10 minutes. Move to a wire rack to cool completely before slicing.
Chef's tips
Mash the cooked sweet potato thoroughly until completely smooth so the bread bakes with an even texture.
Storage
Store wrapped at room temperature up to 3 days, or refrigerate up to 1 week.
Reheating
Warm slices briefly in a toaster oven or microwave.
Common mistakes to avoid
- •Using undercooked sweet potato, which leaves hard lumps in the batter
- •Overmixing the batter, which makes the loaf dense and tough
Serving suggestions
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