Broiled Golden Dairy-Free Korean Sweet Potato Bread (Grandma's Secret)
This tender, golden-brown bread uses mashed Korean sweet potatoes for natural sweetness and a moist crumb, broiled for a perfect crust. It's a dairy-free, comforting treat inspired by traditional Korean baking.
Ingredients
Ingredients
- 1.5 cups all-purpose flour sifted
- 1 cup mashed Korean sweet potato cooked and cooled, about 1 medium potato
- 1 tsp baking powder aluminum-free
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.5 cup coconut sugar or brown sugar
- 0.33 cup vegetable oil or melted coconut oil
- 1 cup almond milk unsweetened, room temperature
- 1 tsp vanilla extract
Notes
Storage: Wrap the cooled bread tightly in plastic wrap or an airtight container. It will stay fresh at room temperature for 3 days or in the refrigerator for up to 5 days. Make-Ahead: The sweet potato can be cooked and mashed a day ahead; store covered in the fridge. Variations: Add 1/2 cup chopped walnuts or a teaspoon of cinnamon to the dry ingredients. For a richer flavor, substitute the almond milk with oat milk. Serve: This bread is delicious warm or at room temperature, perfect with a cup of tea or as a snack.