Vegan Sweet Potato Bread

Before making the loaf cake, you'll need to cook the sweet potato. I prefer roasting them, but you can also boil them or use cooked canned sweet potato to save time. This step can be done the day before, as the mashed sweet potato needs to be cold for the scone dough.
To roast the sweet potatoes, preheat the oven to 425F. Wash and scrub your sweet potatoes, then pat and dry them with a towel.
Add the sweet potatoes to a tray and use a fork to pierce small holes in them. This allows steam to escape while roasting and prevents it from exploding.
Roast for 40-60 minutes or until cooked through. They are ready when a knife can be inserted without any resistance and they are soft inside.
Let the sweet potatoes cool for about 10 minutes. Then peel off and discard the outer skin.
Add the sweet potato flesh to a bowl and mash with a fork until smooth. The mashed sweet potato must be cold before using in the cake, so add to the fridge to cool completely before using.

Before starting, preheat the oven to 350F and line a 1-pound loaf pan with parchment paper or lightly grease it.
Add the mashed sweet potato, soy milk, sugar, olive oil, brown sugar, maple syrup, and ground flaxseed to a large mixing bowl. Whisk together until combined.
Next, add in the dry ingredients starting with the all-purpose flour and then pouring the baking powder, cinnamon, baking soda, nutmeg, salt, and ginger on top.
Use a spatula to mix the batter together until no dry spots of flour remain.

Pour the sweet potato cake batter into the loaf pan and use a spatula to evenly spread the batter in the pan. Then, use a butter knife to run a line down the center of the batter.
Add the loaf to the oven and bake for 50-55 minutes or until cooked through.
Remove the cooked cake from the oven and let it cool in the loaf pan for 5-10 minutes.
Then, transfer it to a wire rack to continue cooling. Removing it from the pan ensures the cake won't get soggy on the bottom from excess moisture pooling in the pan while it cools.

Once the cake has cooled completely, make the frosting. Start by adding the butter and powdered sugar to a bowl.
Use a standing mixer or electric mixer to whip them together until combined and fluffy in texture (about 5 minutes).
Once combined, add in the marshmallow fluff, soy milk, and vanilla. Continue whipping for another 2-3 minutes until the fluff is fully incorporated into the frosting.

Add the marshmallow frosting to the cooled sweet potato cake and use an icing spatula to spread it out evenly. Top with an extra dusting of cinnamon is desired.
Cut into 8 evenly sized slices. Serve & enjoy!

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