Cook the Sweet Potato. You can steam the sweet potato in the microwave or roast it in the oven.
Preheat the oven to 350°F.
Combine all of the liquid ingredients, spices, and sweet potato in a blender or food processor. Puree until smooth. Remember to allow the sweet potato to cool before using it so that it does not cook the other ingredients while blending (the egg especially).
Combine all of the dry ingredients (flours, baking powder, baking soda, and sugar) and whisk to remove any large chunks. Add the wet ingredients to the dry ingredients and mix until well incorporated.
Line a loaf pan with parchment paper or cooking oil. Then, pour the batter into the loaf pan and smooth it so that it is evenly dispersed in the pan.
Top with sage and sliced almonds (optional). Bake in a preheated oven at 350°F for about 60 minutes, or until the top is golden, the loaf is springy to the touch, and a toothpick inserted in the center comes out clean. (If the interior is not cooked all the way through after checking, cover the loaf pan with foil and bake baking for about 10-20 minutes, checking with a toothpick periodically. The foil helps to prevent the top from browning too much.)
Allow the bread to cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely.
Enjoy it for breakfast, dessert, or a snack. Store any leftover sweet potato bread in an airtight container.