Caribbean Sweet Potato Coconut Bread

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Description

This Caribbean Sweet Potato Coconut Bread is a moist, lightly spiced quick bread that blends the natural sweetness of mashed sweet potatoes with tropical coconut and warm spices. It’s soft, aromatic, and perfect as a breakfast loaf, afternoon snack, or even dessert. Inspired by Caribbean flavors, this bread balances hearty texture with a delicate sweetness—delicious on its own or with a spread of butter, cream cheese, or honey.

 Ingredients For Caribbean Sweet Potato Coconut Bread

  • 1 ½ cups cooked & mashed sweet potatoes (about 2 medium)

  • 2 cups all-purpose flour

  • 1 cup shredded coconut (unsweetened or sweetened)

  • 1 cup sugar (or ½ cup brown + ½ cup white for richness)

  • ½ cup coconut milk (or regular milk)

  • ½ cup vegetable oil (or melted butter)

  • 2 large eggs

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 tsp cinnamon

  • ½ tsp nutmeg

  • 1 tsp vanilla extract

  • Optional: ½ cup chopped nuts (pecans, walnuts) or raisins

 Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment.

  2. Prepare sweet potatoes – peel, boil/roast until tender, mash until smooth, and let cool.

  3. Mix wet ingredients – In a large bowl, whisk eggs, sugar, oil, vanilla, and coconut milk until well combined. Stir in mashed sweet potatoes.

  4. Mix dry ingredients – In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and shredded coconut.

  5. Combine – Gradually fold dry mixture into wet until just combined. Do not overmix.

  6. Add extras – Fold in nuts or raisins if using.

  7. Bake – Pour batter into prepared pan. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

  8. Cool & serve – Let cool in pan for 10 minutes, then transfer to a wire rack. Slice once fully cooled.

 Notes

  • The bread will be extra moist due to sweet potatoes—allow it to fully cool before slicing.

  • Coconut milk enhances tropical flavor but can be swapped for regular milk.

  • For a healthier version, reduce sugar and replace part of the flour with whole wheat.

  • Tastes even better the next day as flavors deepen.

Tips

  • Roast sweet potatoes instead of boiling for richer caramelized flavor.

  • Sprinkle shredded coconut on top before baking for a toasted crust.

  • Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days.

  • Freezes well for up to 2 months (slice before freezing for easy serving).

 Servings

  • Makes 1 loaf (10–12 slices)

Nutritional Info (per slice, approx.)

  • Calories: 230

  • Carbs: 32g

  • Protein: 3g

  • Fat: 10g

  • Fiber: 3g

  • Sugar: 15g

(Values may vary depending on ingredients used.)

 Health Benefits

  • Sweet potatoes provide beta-carotene, fiber, and antioxidants.

  • Coconut adds healthy fats and tropical flavor.

  • Spices like cinnamon and nutmeg support digestion and warmth.

  • Great alternative to traditional sweet breads—lower in refined sugar when adjusted.

Q&A

Q1: Can I make this bread gluten-free?
Yes! Use a 1:1 gluten-free flour blend. Ensure baking powder is gluten-free.

Q2: Can I make it vegan?
Swap eggs for flax eggs (2 tbsp ground flax + 5 tbsp water) and use coconut oil.

Q3: How do I make it more dessert-like?
Add a glaze of powdered sugar + coconut milk or a cream cheese frosting.

Q4: What’s the best way to serve it?
Warm with butter, alongside tea/coffee, or toasted with honey.

Q5: Can I reduce the sugar?
Yes, cut sugar to ¾ cup or use honey/maple syrup—bread will be less sweet but still delicious.

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