Chai Spiced Sweet Potato Bread


The leaves have changed and the air is crisp and I couldn’t be happier.  Fall is in full swing in my little Connecticut town and I am fully embracing it in all its golden glory.  While everyone is going nuts for pumpkin spice, my heart lies with the bold flavors of chai and (much easier to slice) sweet potatoes.  With whole grain oats this is the perfect filling and hearty breakfast. I like mine with some cream cheese and a steaming cup of coffee on the side.

Related posts:


  • 1 chai tea bag, tea removed from the bag (about 2 tsp-1tbsp of chai tea)
  • 2 cups of ground oats (oatmeal +blender= ground oats)
  • 1/2 cup of brown sugar
  • 2 tbsp pumpkin pie spice
  • 1 tbsp of baking powder
  • 1 large sweet potato (or the equivalent) peeled, boiled, drained, and mashed
  • 1 cup of almond milk
  • 1 egg
  • 2 tsp vanilla extract
  • 1/2 cup almond butter
  • 1/4 cup of maple syrup
  • Servings: 12
  • Difficulty: easy


  • In a large mixing bowl, combine the sweet potato, egg, milk, almond butter
  • In a separate bowl combine the remaining ingredients, except the maple syrup
  • Slowly mix in the dry ingredients with the wet
  • Once evenly mixed, pour into a greased bread pan, muffins tins will work to!
  • Drizzle maple syrup on top
  • Bake 350 degrees for about 30 minutes, until skewer inserted comes out clean


Leave a Reply

Your email address will not be published. Required fields are marked *