Peel and dice your sweet potato. I personally dice mine into cubes about ¾-1 inch but it's personal preference.
250 g Sweet potato
Add your diced potato into a saucepan, and cover with cool water.
Place on the stovetop over medium heat. Bring to a low boil and let the potatoes boil until fork tender. How long this takes will depend on the size of potatoes but probably around 10 minutes or so.
When potatoes are ready, remove from heat and drain water. Place potatoes in a small bowl and mash with a fork or potato masher.
Let your mashed sweet potatoes cool while you prepare the rest of the batter.
Preheat your oven to 350°F. Line an 8.5x4.5 inch loaf pan with parchment or lightly grease. Set aside.
In a medium bowl, add your flour, baking soda, baking powder, salt, cinnamon, cardamom and cloves and whisk together, then set aside.
2 tsp Cinnamon | ¼ tsp Cardamom | 200 g AP flour | ½ tsp Baking soda | ½ tsp Baking powder | ¾ tsp Sea salt | ¼ tsp Cloves
In a large bowl, add brown sugar and oil and stir until combined.
100 g Vegetable or Canola oil | 200 g Brown sugar
Add your vanilla and eggs and mix well.
2 large Eggs | ½ tbsp Vanilla
Add your mashed potatoes and buttermilk. Most of this recipe a spoon or rubber spatula is fine but I would recommend using a whisk to incorporate the sweet potato to make sure you don't get lumps.
60 g Buttermilk
Add your dry ingredients to the wet and mix together with a spatula just until no dry areas remain.
Pour your batter into your loaf pan and smooth into an even layer. If you would like to control where your loaf cracks, use your spatula to draw a shallow line down the center of your loaf.
Place your loaf on the center rack of your oven and bake for 35-40 minutes. If you are using a larger pan, start checking at about 30 minutes.
A toothpick or skewer should come out cleanly when loaf is ready. Remove from oven and allow to cool in loaf tin for at least 30 minutes before moving to a wire rack to come to room temperature.
When your loaf is cooled, prepare your frosting.
In a medium bowl, add cream cheese and butter and use a hand mixer to mix together until smooth.
113 g Cream cheese | 28 g Salted butter
Add in your powdered sugar, and mix until well combined and creamy.
120 g Confectioners Sugar
Add cinnamon and vanilla and mix on low until incorporated throughout frosting.
½ tsp Vanilla | ½ tsp Cinnamon
Spread your frosting over the top of your loaf in a generous layer. Store your sweet potato loaf in an airtight container for 2-4 days. Slice and enjoy!
