This flourless sweet potato bread is moist and soft with a nutty sweet potato flavor. It's made without flour and unsweetened - great for a simple, healthy loaf you can enjoy any time of day. This sweet potato bread recipe is gluten free, dairy free, paleo and has no sugar added.
I made my flourless sweet potato muffins a few weeks ago and they inspired me to create this flourless sweet potato bread. While they contain the same basic ingredients, this loaf is savory and free from added sugar.
This loaf is made with a mixture of sweet potato, eggs and almond butter. It can be paired with sweet or savory toppings and only requires a handful of ingredients. Better yet, this sweet potato bread recipe is gluten free, dairy free and paleo friendly.
Why You'll Love this Sweet Potato Bread
- 6 ingredients - made with a handful of simple, minimally processed ingredients
- gluten free and paleo friendly
- flourless - this sweet potato bread doesn't contain any flour
- unsweetened - no sugar or sweetener is added
Ingredients
The full recipe for this paleo sweet potato bread can be found in the recipe card below, but here's an overview of what you'll need:
- sweet potato - I used steamed sweet potato, but baked would work too. You can either mash the potato and measure by volume (given in cups) or simply measure the sweet potato by weight (given in grams). I recommend removing the skin.
- large eggs - this recipe requires 4 large eggs
- almond butter - use a drippy almond butter that is made from dry roasted almonds, nothing else
- baking powder
- baking soda
- salt - enhances the flavors
How to Make Sweet Potato Bread without Flour
The batter for this flourless sweet potato bread is made in a blender, then baked in a small loaf pan. Here are the steps:
- First, preheat your oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper.
- Add all ingredients to a blender and blend until smooth.
- Pour the batter into your lined loaf pan.
- Place the loaf in your preheated oven and bake at 350 degrees for 40-45 minutes.
- Cool the loaf for 10 minutes in the loaf pan, then transfer it to a wire cooling rack. Cool completely before slicing.
Tips and Tricks
- Sweet Potato: I recommend steaming the sweet potato for this recipe. To do this, cut a sweet potato into cubes and place them in a steamer pot. Steam until tender, then cool to room temperature. Remove the skin from the sweet potato after it's been cooked.
- Almond Butter: Use a drippy, unsweetened and unsalted almond butter. I like the organic Kirkland almond butter that's sold at Costco.
- Cooling: Let the loaf cool completely before slicing so that it has time to fully set.
- How to Eat: Enjoy a slice plain, top with butter and flaked salt, slather a piece with plain cream cheese, top with mashed avocado or spread with almond butter and drizzle with honey.
Storage
Since this bread is so moist, it's best kept in the fridge. Place the loaf in a glass storage container in the fridge and eat within one week.
FAQ
This bread is very moist and soft. Since it's so moist, it's not great for making toast.
We like eating it plain, or topping a slice with butter and flaked salt. It's also good topped with plain cream cheese or almond butter and honey.
While I haven't tested a nut free version, you can probably swap the almond butter for a seed butter like tahini or sunflower seed butter.
Yes! This sweet potato bread does not contain any flour. It's made with sweet potato, eggs and almond butter.
More Recipes with Sweet Potato
Looking for more gluten free recipes with sweet potato? Check out these:
Flourless Sweet Potato Bread (Gluten Free, No Sugar)
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 8" x 4" loaf 1x
Description
This flourless sweet potato bread is made with a few simple ingredients and it's completely unsweetened (no sugar added). It's soft and moist with a nutty sweet potato flavor.
Ingredients
- 1 cup mashed sweet potato (235g)*
- 4 large eggs
- ½ cup almond butter (just dry roasted almonds)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Instructions
- Preheat your oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper.
- Add all ingredients to a blender and blend until smooth.
- Pour the batter into your lined loaf pan.
- Place the loaf in your preheated oven and bake at 350 degrees for 40-45 minutes.
- Cool the loaf for 10 minutes in the loaf pan, then transfer it to a wire cooling rack. Cool completely before slicing.
- Store loaf in a glass container in the fridge, up to one week.
Notes
*Use cooked sweet potato and remove the skin. I cut a sweet potato into cubes and steamed it in a steamer pot until tender. After steaming, cool the sweet potato and then remove the skin.
Katie
My family and I love this sweet potato bread! Enjoy!
Maggie
Oh yum! But... Why remove the skin? I'm making this tomorrow!!
Katie
You don't have to remove the skin.
Gabrielle Hepperlen
Can I use sunflower butter ? I’m allergic to peanut and almonds
Katie
Yes, just note that the bread will probably turn green after cooling from the reaction between the baking soda and the sunflower seeds.
Jennifer Hunt
Could I use well drained canned sweet potato or would that wreck it? Thankyou.
Katie
You should be able to use canned, just try to remove as much of the water as you can before mixing it into the batter.
Joe
Ever tried it with one or more flax "eggs" instead of chicken eggs? I'm wondering how it would go, as I have to watch my cholesterol.
Katie
Hi! I have not, but being as this recipe is flourless I don't think it will work with flax eggs. The eggs provide structure and texture that flax eggs won't.
Ivyanne
Just a quick question. Does the almond butter impart a flavor to the bread? Or is it just a binder of some kind?
Katie
The bread definitely has a nutty flavor because of the almond butter, but it is used for texture purposes rather than taste. You should be able to swap the almond butter with any other nut/seed butter and get similar results. I like the flavor of almond butter because I find it pretty neutral compared to other nut butters.