The sweet potato in this gorgeous recipe gives the bread a soft and springy texture and don’t forget the sweet taste!
Preheat the oven to 175C and line a loaf tin with baking paper.
In a bowl, combine the egg, sweet potato, coconut oil, yogurt and syrup.
In a separate bowl combine the flour, oats, sugar, cinnamon, salt, baking powder and baking soda. Mix the dry into the wet folding the blueberries in last.
Spoon into the prepared tin, bake for 45 to 50 minutes or until cooked through and leave to cool before slicing.