|Servings||Prep Time||Cook Time|
|30||0 mins||0 mins|
|1.||Cook and mash the sweet potatoes. Make sure they cool down before mixing in.|
|2.||Roast the pepitas (oven, pan, microwave, whatever works for you).|
|3.||In a mixer, mix everything except the salt and the pepitas. Mix for about 4 minutes, until you get a wet and sticky dough.|
|4.||Add the salt and mix for about 7 minutes, then add the pepitas and mix until the dough is uniform.|
|5.||Knead for 2 minutes in a large bowl, then cover with a plastic foil and put it in the fridge for 6-10 hours. It should become about 50% bigger.|
|6.||Deflate, cut and put in molds (English cake molds will do). Return to the fridge for 6-10 more hrs, it should become 50% bigger again. If it doesn't, leave it at room temp for 1-2 hours.|
|7.||Bake at 430° F (220° C) on the lowest part of the oven for about 35 minutes.|
There are 140 calories in 1 serving of Sweet Potato Bread with Pumpkin Seeds.
Calorie split: 20% fat, 66% carbs, 15% protein.
|Serving Size||1 serving|