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Photo of Sweet potato and spice loaf by WW

Sweet potato and spice loaf

4 - 5
PersonalPoints™ per serving
Total Time
1 hr 15 min
15 min
1 hr


Orange sweet potato (kumara)

300 g, chopped

Wholemeal self-raising flour

¾ cup(s), (120g)

White self-raising flour

½ cup(s), (75g)

Sweetener, xylitol

½ cup(s), (110g)


2 medium, lightly beaten

Olive oil

¼ cup(s), (60ml)

Skim milk

cup(s), (80ml)

Mixed spice

1 tsp, ground


5 g, ground, pinch


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 9cm x 20cm (base measurement) loaf tin with oil. Line base and 2 long sides with baking paper.
  2. Boil, steam or microwave sweet potato until tender. Drain. Mash until smooth. Cool.
  3. Combine flours and xylitol in a large bowl. Whisk eggs, oil and milk in a jug until combined. Fold egg mixture into flour mixture until just com
  4. Fold mashed sweet potato, mixed spice and a pinch ground cloves into cake mixture until just combined. Spread mixture into prepared tin. Bake for 45–50 minutes or until a skewer inserted in the centre comes out clean. Set loaf aside in tin for 5 minutes before turning onto a wire rack to cool. Serve bread warm or cold.


Store in an airtight container for up to 3 days or freeze in individually wrapped portions for up to 2 months. Reheat in microwave or toast in a toaster.