Emma's Spiced Sweet Potato and Date Loaf

• 1 large sweet potato, about 1 1/2 cups mashed
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp sea salt
• 1/2 cup light brown sugar, packed
• 2 large eggs, room temperature
• 1/2 cup melted unsalted butter, cooled slightly
• 1/4 cup plain Greek yogurt or sour cream
• 1/2 cup pitted Medjool dates, chopped
• 1/2 cup pecans or walnuts, chopped (optional)

1. 1

   Preheat your oven to 350°F (175°C) and grease and flour a 9x5-inch loaf pan. Don't skip this step, or your loaf might stick, which is always a disappointment.

2. 2

   First, get your sweet potato ready. Pierce it several times with a fork and microwave it for 5-7 minutes, or until very tender. Let it cool slightly, then scoop out the flesh and mash it until smooth. You'll need about 1 1/2 cups.

3. 3

   In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Make sure there are no lumps, as this helps distribute the leavening evenly.

4. 4

   In a separate medium bowl, whisk the brown sugar and eggs until light and fluffy. This aeration is key for a tender crumb. Slowly drizzle in the cooled melted butter, whisking continuously until fully combined.

5. 5

   Stir in the mashed sweet potato and Greek yogurt into the wet ingredients until just combined. Be careful not to overmix here; overmixing can lead to a tough loaf.

6. 6

   Gently fold the dry ingredients into the wet ingredients until just a few streaks of flour remain. Then, fold in the chopped dates and nuts, if using. The batter should be thick but moist.

7. 7

   Pour the batter into your prepared loaf pan and smooth the top with a spatula. If you like, sprinkle a few extra chopped nuts on top for texture.

8. 8

   Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out with only a few moist crumbs. The top should be deeply golden brown and spring back when lightly pressed.

9. 9

   Let the loaf cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Slicing it too soon will result in a crumbly mess, so patience is truly a virtue here.

10. 10

    Once fully cooled, slice and serve. This loaf keeps beautifully at room temperature for a few days, or wrapped tightly in the fridge for up to a week.

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