Sweet Potato, Brown Butter & Pecan Breakfast Loaf

Step 1: Preheat the oven to 200°C (180°C fan). Prick the sweet potato several times with a fork and place on a baking tray. Roast for 40–50 minutes, or until completely soft and tender. Leave to cool slightly, then scoop out the flesh and mash until smooth. Weigh out 220g and set aside. Reduce the oven temperature to 180°C (160°C fan).

Step 2: Place the pitted Medjool dates in a heatproof bowl and pour over the boiling water. Leave to soak for 10–15 minutes until softened. Transfer the dates and their soaking liquid to a blender or food processor and blitz until smooth, creating a thick, naturally sweet date purée.

Step 3: Meanwhile, prepare the brown butter. Place the butter in a small, light-coloured saucepan over a medium-low heat. Allow it to melt, then continue cooking gently. The butter will foam before the milk solids begin to turn golden brown and release a warm, nutty aroma. This should take approximately 4–6 minutes. Remove from the heat immediately and pour into a heatproof bowl, including the browned milk solids. Leave to cool for 5–10 minutes.

Step 4: Lightly grease a 900g (2lb) loaf tin and line with baking parchment, leaving a little overhang to help lift the loaf out once baked.

Step 5: In a large mixing bowl, whisk together the eggs, Greek yoghurt, vanilla extract, date purée, mashed sweet potato and slightly cooled brown butter until smooth and well combined.

Step 6: In a separate bowl, combine the oat flour, ground almonds, baking powder, bicarbonate of soda, cinnamon, ginger, nutmeg, cardamom and salt. Stir thoroughly to distribute the raising agents and spices evenly.

Step 7: Add the dry ingredients to the wet mixture and gently fold together using a spatula until just combined. Avoid overmixing. The batter should be thick, soft and spoonable. Fold through the 75g chopped pecans. Spoon the mixture into the prepared loaf tin and smooth the surface. Scatter over the remaining chopped pecans, rolled oats and cinnamon, pressing them very lightly into the top.

Step 8: Bake in the centre of the oven for 50–60 minutes, or until the loaf is risen, golden and a skewer inserted into the centre comes out clean. If the top begins to brown too quickly, cover loosely with foil for the final 15 minutes.

Step 9: Remove from the oven and allow the loaf to cool for 15–20 minutes. Serve thick slices slightly warm with a generous spoonful of Greek yoghurt, a little almond or pecan butter and a light dusting of cinnamon.