# What you need:
→ Sweet Potato Base
01 - 1 cup cooked and mashed sweet potato, skin removed (approximately 1 large potato)
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 and Topping
13 - 1/3 cup granulated sugar
14 - 1 1/2 teaspoons ground cinnamon
15 - 2 tablespoons butter, melted
# How to Make It:
01 - Set the oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
02 - In a large mixing bowl, whisk together mashed sweet potato, granulated sugar, vegetable oil, eggs, milk, and vanilla until fully blended and smooth.
03 - In a separate bowl, stir together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg until evenly combined.
04 - Add the dry ingredients to the sweet potato mixture, gently stir until just combined to avoid overmixing.
05 - In a small bowl, blend 1/3 cup granulated sugar with 1 1/2 teaspoons ground cinnamon for the churro swirl.
06 - Pour half of the batter into the prepared pan. Evenly sprinkle half of the cinnamon-sugar mixture over it. Add the remaining batter, followed by the rest of the cinnamon-sugar.
07 - Drizzle melted butter across the final layer of cinnamon-sugar.
08 - Using a knife, gently swirl the cinnamon-sugar through the batter to achieve a marbled texture.
09 - Place the loaf pan in the oven and bake for 50 to 55 minutes, or until a toothpick inserted into the center emerges clean.
10 - Allow bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
