# Components:
→ Sweet Potato Base
01 - 1 cup cooked and mashed sweet potato (from approximately 1 large sweet potato, 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
# Directions:
01 - Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a large bowl, whisk together the mashed sweet potato, granulated sugar, vegetable oil, eggs, milk, and vanilla extract until the mixture becomes smooth.
03 - In a separate mixing bowl, thoroughly combine the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg.
04 - Gently fold the dry ingredients into the wet mixture until just combined, ensuring not to overmix for optimal texture.
05 - In a small bowl, stir together 1/3 cup granulated sugar with 1 1/2 teaspoons ground cinnamon until well blended.
06 - Pour half the batter into the prepared loaf pan, evenly sprinkle half the cinnamon-sugar mixture over the batter, add the remaining batter, and top with the rest of the cinnamon-sugar.
07 - Drizzle the melted butter over the top layer of cinnamon-sugar. Using a knife, gently swirl the cinnamon-sugar through the batter to achieve a marbled appearance.
08 - Transfer the loaf pan to the oven and bake for 50 to 55 minutes, until a toothpick inserted into the center emerges clean.
09 - Allow the bread to cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely before slicing.
