Steps to Make Chunky Potato Soup Vegan

Vegan Sweet Potato Bread

I love chunky soups so this one is loaded with tender potato chunks and finely sliced leeks, but you can also purée it if you prefer silky smooth soups.

Recipe Summary Vegan Sweet Potato Bread

Southern favorite that I modified for a vegan diet. This also freezes well.

Ingredients | Chunky Potato Soup Vegan

1 cup chopped sweet potato

1 ½ cups white sugar

½ cup vegetable oil

1 over-ripe banana

1 ¾ cups sifted all-purpose flour

1 teaspoon baking soda

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon salt

⅛ teaspoon baking powder

⅓ cup water

½ cup chopped pecans

Directions

Bring water to a boil in a large pot. Add sweet potatoes and cook until tender, 20 to 30 minutes; drain. Place sweet potatoes in a bowl and mash with a potato masher until smooth.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

Stir sugar and oil together in a bowl until well mixed; beat in banana. Combine flour, baking soda, cinnamon, nutmeg, salt, and baking powder in a bowl. Alternate stirring the flour mixture and 1/3 cup water into the sugar mixture until combined. Mix in sweet potatoes and pecans; stir until batter is smooth. Pour batter into the prepared loaf pan.

Bake in the preheated oven until top is golden brown, about 1 hour.

Yams can be substituted for sweet potatoes, if desired.

The 9x5-inch loaf pan can be substituted with 2 small loaf pans.

Info | Chunky Potato Soup Vegan

prep: 20 mins cook: 1 hr 25 mins total: 1 hr 45 mins Servings: 12 Yield: 1 loaf

TAG : Vegan Sweet Potato Bread

Breakfast and Brunch, Breakfast Bread Recipes,