Seeded Miso Sweet Potato Bread

Nice, easy recipe. Great flavor. I followed recipe precisely, however after 60 minutes in the oven, it was still gooey inside. I baked it 15 more minutes, still gooey, then another 15 minutes, but still it's not cakey inside. I wonder if it needs a bit more flour, or perhaps less miso. I will experiment next time because the flavor is excellent. Also, I will cut the salt in half because the miso is salty and 1/2 tsp is a bit too much salt. I also may bake the next one in a larger pan so it won't be so high, and will cook all the way through.

Moist & Yummy, though I did have to substitute: vegetable broth for miso paste; pecans for pumpkin seeds; maple/agave syrup (Trader Joe's) for pure maple ...Also didn't have vanilla extract so I just omitted. Also Also 🤓 didn't need full cook time, so check it early.

I made this recipe last night. The result was a delicious snacking bread. I used a food processor to grate the sweet potato rather than a box grater. I worried that the long strands of sweet potato might affect the crumb. Thankfully it did not. The only change I would make next time is to chop the pepitas before adding them to the top of the loaf. The whole pepitas looked very pretty, but many of them 'popped' off when I sliced the bread. I also tried to give this recipe 5 stars (as KREVNES below) but was only able to give it 4 stars!

Fairly easy to make and really delicious. We were going crazy over the smell of the bread baking. I baked for 55 minutes, let it cool for 30 minutes in the pan and then 15 minutes on a wire rack before cutting. Turned out very moist with lovely, subtle flavors with the miso, maple syrup, and sweet potato. We loosely count our macros and this isn't too terrible for a little splurge; I cut the bread into 10 slices and each serving is 29g carbs, 17g fat, 5g protein; 285 calories. I will come back to this recipe come fall-time! (looks like the star rating may not be working properly--was trying to give this 5 stars)