Microwave Sweet Potato Egg Bread (Ready in 10 Minutes!)
Microwave Sweet Potato Egg Bread (Ready in 10 Minutes!)
10-Minute Microwave Sweet Potato Egg Bread: A Super Simple Recipe
Today, I’m sharing a ‘Sweet Potato Egg Bread’ recipe that you can make in just 10 minutes using only your microwave – no oven needed! Made with seasonal sweet potatoes, enjoy this healthy and delicious treat.
Ingredients (Serves 4)- 1 medium sweet potato
- 200ml milk
- 2 eggs
- 300g pancake mix
- 1 tbsp olive oil
Cooking Instructions
Step 1
First, thoroughly peel the washed sweet potato. Leaving the skin on can affect the final color, so remove it as completely as possible.
Step 2
Dice the sweet potato into cubes, about 1cm in size, similar to the size of a small pea. If the pieces are too small, you might miss out on a satisfying bite.
Step 3
Prepare 300g of pancake mix. Most standard packages are around this weight, making it easy to measure.
Step 4
Sift the pancake mix into a bowl. Using a fine-mesh sieve is recommended.
Step 5
Sifting the pancake mix before mixing will result in a smoother, more tender cake texture. This step is key for achieving a delicate crumb.
Step 6
After sifting, you’ll have a fine powder, almost like powdered sugar or sherbet. The batter will be wonderfully smooth.
Step 7
In a large bowl, crack in 2 fresh eggs. A larger bowl makes mixing easier and prevents spills.
Step 8
Whisk the eggs thoroughly, ideally with a whisk, until they are well combined and slightly frothy. This helps incorporate air for a lighter bread.
Step 9
Pour 200ml (about 1 cup) of milk into the whisked eggs. Using room temperature or slightly chilled milk is fine.
Step 10
Mix the milk and eggs together until well combined. You can substitute regular milk with low-fat milk, soy milk, or almond milk for a different flavor profile.
Step 11
Add the sifted pancake mix to the wet ingredients and stir. Crucial tip: Avoid mixing with your hands! The heat from your hands can overdevelop gluten, making the bread tough. Use a spatula or spoon and mix *just* until the dry ingredients are incorporated. Overmixing will lead to a dense texture.
Step 12
Add the diced sweet potato to the batter and gently fold it in with your spatula. I got about two cups of diced sweet potato from one medium-sized one. Ensure the sweet potato pieces are evenly distributed.
Step 13
Prepare a microwave-safe dish. Lightly grease the inside of the dish with 1 tablespoon of olive oil. Using a brush helps ensure even coating.
Step 14
Greasing the dish prevents the bread from sticking after cooking. Olive oil, sunflower oil, or grapeseed oil are good choices. Avoid using standard vegetable oil, as its flavor might impart an unpleasant taste to the bread.
Step 15
Pour the sweet potato batter into the greased microwave-safe dish. Fill the dish only about two-thirds full to allow room for the bread to rise.
Step 16
If your dish has a lid, put it on. If not, cover it tightly with plastic wrap and poke 2-3 small holes with a fork or toothpick. Microwave on high for approximately 10 minutes. Cooking time may vary slightly depending on your microwave’s power.
Step 17
After 10 minutes, your fluffy and delicious Sweet Potato Egg Bread is ready! If the center seems slightly undercooked, microwave for an additional 1-2 minutes. You can test for doneness by inserting a toothpick; it should come out clean.
Step 18
To easily remove the bread from the dish: Place a flat plate on top of the microwave dish, like a lid, and quickly invert them together. The bread should slide out cleanly.
Step 19
Voila! The bread is perfectly cooked, studded with sweet potato pieces, and has a wonderfully moist and tender texture.
Step 20
For an extra touch, sprinkle with cinnamon or drizzle with maple syrup or honey to your liking. Enjoy the enhanced flavors!
Step 21
In just 10 minutes, you’ve created a delightful homemade treat! Perfect as a simple breakfast or a satisfying snack, especially when paired with coffee or milk. For more visual guidance, you can refer to the video tutorial.
