# Components:
→ Sweet Potato Base
01 - 1 cup cooked, mashed sweet potato (about 1 large, skin removed)
02 - 2/3 cup granulated sugar
03 - 1/2 cup vegetable oil
04 - 2 large eggs
05 - 1/4 cup milk
06 - 1 teaspoon vanilla extract
→ Dry Ingredients
07 - 1 3/4 cups all-purpose flour
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon baking powder
10 - 1/2 teaspoon salt
11 - 1 1/2 teaspoons ground cinnamon
12 - 1/4 teaspoon ground nutmeg
→ Churro Swirl & Topping
13 - 1/3 cup granulated sugar
14 - 1 1/2 teaspoons ground cinnamon
15 - 2 tablespoons butter, melted
→ Optional Add-In
16 - 1/2 cup chopped pecans or walnuts
# Directions:
01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a large bowl, whisk together mashed sweet potato, granulated sugar, vegetable oil, eggs, milk, and vanilla extract until the mixture is smooth and cohesive.
03 - In a separate bowl, blend all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg until evenly distributed.
04 - Add the dry ingredients to the sweet potato mixture and stir just until combined. If desired, fold in chopped pecans or walnuts. Avoid overmixing.
05 - In a small bowl, mix 1/3 cup granulated sugar and 1 1/2 teaspoons ground cinnamon thoroughly for the churro swirl.
06 - Pour half of the batter into the prepared pan. Sprinkle half of the cinnamon-sugar mixture evenly over the layer. Top with remaining batter, then finish with a sprinkle of remaining cinnamon-sugar.
07 - Drizzle melted butter evenly over the final layer of cinnamon-sugar.
08 - Using a knife, gently swirl through the batter to create a marbled effect and distribute the cinnamon-sugar topping.
09 - Place the loaf pan in the oven and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
10 - Allow the bread to cool in the pan for 10 minutes. Transfer gently to a wire rack to cool completely before slicing.
