Streusel-Topped Baked Sweet Potato Loaf

Makes 1 (9x5-inch) loaf

Ingredients

2¾ cups (344 grams) all-purpose flour
2 teaspoons (4 grams) ground cinnamon
1½ teaspoons (4.5 grams) kosher salt
2 teaspoons (10 grams) baking powder
½ teaspoon (1 gram) ground nutmeg
¼ teaspoon (1.25 grams) baking soda
¼ teaspoon ground cloves
1½ cups (300 grams) granulated sugar
1 cup (243 grams) mashed baked sweet potato (see Note)
¾ cup (168 grams) vegetable oil
2 large eggs (100 grams), room temperature
1 teaspoon (4 grams) vanilla extract
Spiced Streusel (recipe follows)

Instructions

Preheat oven to 350°F (180°C). Spray a 9x5-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.
In a medium bowl, whisk together flour, cinnamon, salt, baking powder, nutmeg, baking soda, and cloves.
In a large bowl, whisk together sugar, sweet potato, oil, eggs, and vanilla until smooth. Gradually add flour mixture, stirring until just combined and no dry streaks remain. Spread batter into prepared pan. Using a knife or offset spatula, make a 1-inch-deep line down center of batter. Sprinkle Spiced Streusel all over batter.
Bake until top is set and a wooden pick inserted in center comes out with a few moist crumbs, 1 hour and 15 minutes to 1 hour and 25 minutes. Let cool in pan on a wire rack for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days.

Notes

Note: Bake a large foil-wrapped sweet potato in a 400°F (200°C) oven until tender, about 1 hour. Halve potato lengthwise, and let cool completely, cut side up. Peel potato and mash flesh smooth with a fork before measuring. Mashed flesh freezes well in a heavy-duty resealable plastic bag; let it thaw completely before using.

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