This Savory Sweet Potato Bread is Paleo, grain free, nut free, dairy free and perfect for any meal of the day. Top with mashed avocado and an egg, slather with almond butter for an afternoon snack or dip in a hot bowl of soup. You can't go wrong with this savory, unsweetened loaf of bread!
Why haven't I done more baking with sweet potatoes?! After trying this easy paleo bread recipe, I know I'll be using them in my baking more often.
I mean, the taste, texture and thickness they add to this savory loaf is to die for. Who needs grains when you have potatoes? 😉
Healthy Paleo Sandwich Bread
I'm not huge on sandwiches. As, I don't often have bread sitting around the house (except when recipe testing loaves like this).
However, sandwiches can be part of a healthy diet. It's all about the ingredients. And this sweet potato bread is the perfect gluten free sandwich bread because it is:
- made with sweet potatoes and cassava flour
- grain free
- gluten free
- less than 10 ingredients
- contains Whole30 friendly ingredients
- super easy to make
My recipe for savory sweet potato bread does not contain any sweetener or added sugars. Along with being Paleo, this loaf is also nut free! The ingredients are as follows:
- sweet potato (I recommend Japanese or white)
- cassava flour
- olive oil
- thyme (fresh or dried works)
- baking soda
This grain free sweet potato bread is extremely easy to make. I've made the batter in a food processor, as well as mixing all the ingredients together in a single bowl. Both methods work great! However, the method shown below involves a high powered food processor.
How to Make Sweet Potato Bread
First, gather the necessary ingredients and preheat your oven to 350 degrees F.
Wash the sweet potato and cut into cubes (no need to remove the skin). Then, place the sweet potato in a steamer pot and steam until tender. Cool the sweet potato to room temperature, then weigh the amount needed for the recipe (300g). If you do not own a food scale, mash the sweet potato by hand and measure out about 1 + ⅓ cups.
Next, add the sweet potato, egg and olive oil to a food processor. Blend until smooth. If you do not own a food processor, simply mash the potato in a large mixing bowl. Then, mix in the egg and olive oil.
Next, add the cassava flour, thyme, baking soda and salt. Mix the batter with a spatula, then blend until the batter is smooth.
Pour the batter into a parchment lined 8" x 4" loaf. Place in the oven and bake at 350 degrees for one hour (60 minutes).
After baking, remove the pan from the oven. Let the bread cool to room temperature in the pan, or for at least 15 minutes. Then, transfer to a cooling rack to let some of the moisture dry up.
This paleo sweet potato bread needs to be stored in the fridge since it is so moist. Keep it in an air-tight container in the fridge up to one week. One thing to note: the bread tends to get a green tint after sitting in the fridge. There is nothing wrong with the bread, it just changes color after fulling setting.
The best way to enjoy a slice after it's been in the fridge is to toast it in the oven. I love toasting a piece and adding mashed avocado and a fried egg on top. It's also great with some almond butter.
More Savory Paleo Bread RecipesPrint
This savory sweet potato bread is paleo, gluten free and nut free. It's dense, moist and completely unsweetened - perfect for sandwiches, toast or eaten with a bowl of soup.
- 300g steamed sweet potato (about 1 +⅓ cups mashed)
- 3 large eggs
- ¼ cup olive oil
- 1 cup cassava flour (150g)
- 1 Tbsp fresh thyme
- 1 tsp baking soda
- ½ tsp salt
- ½ cup water
- Preheat oven to 350 degrees F.
- Wash sweet potato and cut into cubes, then steam in a steamer pot until tender. Cool to room temperature.
- Add cooled sweet potato, egg and olive oil to food processor* Blend until well mixed.
- Add in cassava flour, thyme, baking soda and salt. Mix with a spatula, then blend.
- Add in water, mix with a spatula and then blend until smooth.
- Pour batter into a lined 8" x 4" baking pan. Bake at 350 degrees for 60 minutes.
- Remove bread from oven and cool in pan to room temperature, or for at least 15 minutes. Then, transfer to a cooling rack to further cool and release some moisture.
*If you don't have a food processor, a high powered blender may be used. Or, simply mash the sweet potato and combine all ingredients in a large mixing bowl.
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