Sweet potatoes for breakfast? Try them by the slice. A little natural sweetness, a seeded topping and no wheat flour. This sweet-potato and oat loaf is made for slow breakfasts—toast a slice and finish with butter, cream cheese or nut butter. SWEET-POTATO BREAKFAST LOAF Ingredients for one small loaf: • 250 g cooked sweet-potato flesh, cooled • 2 large eggs • 100 g plain thick yoghurt • 200 g finely ground oats • 2 tsp baking powder • ½ tsp salt • 1 tbsp olive oil • 1 tbsp pumpkin seeds • 1 tbsp sesame seeds • Optional: ½ tsp cinnamon Method: 1. Preheat the oven to 180°C conventional / 160°C fan. Line a small loaf tin, approximately 20 × 10 cm. 2. Mash the cooled sweet potato, then whisk in the eggs, yoghurt and olive oil until smooth. 3. Stir in the ground oats, baking powder, salt and optional cinnamon. 4. Leave for 10 minutes so the oats absorb the moisture. The mixture should be thick and spoonable. 5. Spoon into the tin, smooth the top and sprinkle over the seeds. 6. Bake for approximately 45–55 minutes, until the centre is set and a skewer comes out without wet batter. Cover loosely with foil if the top browns too quickly. 7. Leave in the tin for 10 minutes, then transfer to a wire rack. Cool completely before slicing. TIP Roast the sweet potato until tender, then scoop out and weigh the flesh. Expect a compact, moist oat loaf; toast the slices for crisp edges. Would you choose a sweet or savoury topping? Save this for your next breakfast bake. #SweetPotatoLoaf #NoWheatFlour #OatBread #BreakfastIdeas #easybaking - @jessicas.recipes