Rosemary Sweet Potato Bread (Vegan)

Without even realizing it while I was making it, this dish is both earthy/Thanksgiving-y and has bananas in it, satisfying both of our most recent Suggestion Friday requests.

This is a vegan rosemary sweet potato bread, completely invented by yours truly. No eggs, no margarine or oil, no sweeteners. I wanted to create something warm and chunky for the cold weather that’s to come, yet healthy and lively. I heavily adapted my own vegan banana bread recipe and replaced most of it with sweet potato and herbs. Like I said, there is absolutely no added sugar—the sweetness of the rosemary potato with the added bananas really take control of this savory bread.

I’m proud of the way this came out and I hope everyone enjoys this as much as I did! Once it cooled, I wrapped it up in tin foil and I’ve been gobbling it up for breakfast with my tea/coffee all week. And if you don’t like sweet potato, I’m sure you can substitute this with pumpkin, or even butternut squash. Yummm.

[Recipe].

Well, I really wanted to impress you guys by baking you some Cuban bread…Unfortunately, it didn’t come out the way I wanted it to, as you can see in the image above. But it was still tasty!

Pan Cubano…This is the bread of the gods. The perfect bread. Made with lard and love, it has a thin, smooth, papery crust, and a fluffy, soft interior. Since it’s so airy, it can easily be pressed down into a panini, or toasted and smothered with butter, which you of course dunk into a cafe con leche. This bread is majestic. For those of you who don’t live in South Florida (or Cuba), you’re really missing out. This stuff is only sold in this area, but this doesn’t mean you can’t make some at home!

I suggest using this recipe by ‘Three Guys from Miami’. I used a different recipe, but after reading through this one, I noticed that the methods sound much closer to what I’ve seen in bakeries. If you guys decide to try it out, and you have any questions, let us know!