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Savory Sweet Potato Bread (Paleo, Nut Free)

Jan 28, 2020 · 14 Comments

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!

sweet-potato-cassava-bread

Why haven't I done more baking with sweet potatoes?!  After trying this easy 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:

  • unsweetened
  • made with sweet potatoes and cassava flour
  • grain free
  • gluten free
  • less than 10 ingredients
  • contains Whole30 friendly ingredients
  • super easy to make

no-added-sugar-cassava-bread

Ingredients in Savory Sweet Potato Bread

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
  • eggs
  • olive oil
  • thyme (fresh or dried works)
  • baking soda
  • salt

ingredients

This grain free loaf 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 Savory 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.

steps-1-and-2

Next, add the cassava flour, thyme, baking soda and salt.  Mix the batter with a spatula, then blend until the batter is smooth.

steps-3-&-4

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.

Best Way to Store Paleo Bread

This 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.

Paleo-Sweet-Potato-Bread-Recipe

More Savory Paleo Bread Recipes

  • Butternut Squash Bread
  • Rosemary Cassava Bread
  • Collagen Pumpkin Bread
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gluten-free-sweet-potato-bread

Savory Sweet Potato Bread

  • Author: Katie
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8" x 4" loaf 1x
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Description

A delicious Paleo bread, perfect as a side or toasted and topped with anything from avocado to almond butter.


Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 350 degrees F.
  2. Wash sweet potato and cut into cubes, then steam in a steamer pot until tender.  Cool to room temperature.
  3. Add cooled sweet potato, egg and olive oil to food processor*  Blend until well mixed.
  4. Add in cassava flour, thyme, baking soda and salt.  Mix with a spatula, then blend.
  5. Add in water, mix with a spatula and then blend until smooth.
  6. Pour batter into a lined 8" x 4" baking pan.  Bake at 350 degrees for 60 minutes.
  7. 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.

Notes

*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.

Keywords: bread, Paleo, Nut Free, Cassava Flour, Thyme, No Added Sugar

Did you make this recipe?

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Savory-Sweet-Potato-Bread-with-Cassava-Flour

Previous Post: « Carrot & Cabbage Noodles (Whole30, Vegan)
Next Post: Tahini Banana Collagen Bread (Paleo, Nut Free) »

Reader Interactions

Comments

  1. Eva says

    January 29, 2020 at 5:12 pm

    Turned out great! Thanks

    Reply
    • Katie says

      January 30, 2020 at 2:26 pm

      Yay! So happy to read that 🙂

      Reply
  2. Ilene says

    February 17, 2020 at 4:39 pm

    Can you use almond flour to replace the cassava flour?

    Reply
    • Katie says

      February 17, 2020 at 7:39 pm

      Almond flour won't work as a replacement. The best alternative would be a gluten free flour blend, however I have not tested any flour besides cassava.

      Reply
  3. Tiffany says

    May 13, 2020 at 3:14 pm

    Can I use pumpkin instead of sweet potato

    Reply
    • Katie says

      May 13, 2020 at 6:27 pm

      This recipe has only been tested using sweet potato, but I imagine pumpkin would yield similar results.

      Reply
  4. Rae says

    May 14, 2020 at 10:24 am

    Since gluten is not an issue at our house, do you think regular flour would work?

    Reply
    • Katie says

      May 14, 2020 at 1:42 pm

      Regular flour should work in place of the cassava flour, so long as you substitute by weight. But please note, I have not tried this substitution myself.

      Reply
  5. Anika says

    August 17, 2020 at 4:46 am

    I just tried the recipe, only substituted sweet potatoes for regular ones. Unfortunately, the bread didn't really bake on the inside even though I baked it for 1 1/2 hours. The crust was nice but the inside was completely collapsed. Any idea what went wrong?

    Thanks!

    Reply
    • Katie says

      August 17, 2020 at 6:12 am

      Thank you for sharing your results using a regular potato - sorry it didn't bake. Perhaps this has to do with the difference in starch and sugar content between potatoes and sweet potatoes? Also, did you measure the ingredients by weight (when given)?

      Reply
  6. Nicki says

    September 18, 2020 at 2:50 pm

    Could you replace eggs with flax eggs, or would that not work...? Thank you!!

    Reply
    • Katie says

      September 18, 2020 at 3:45 pm

      I have only tested this recipe using eggs. I don't think the bread will fully bake if you substitute with flax eggs. But if you try, I'd love to know the results.

      Reply
  7. Allana says

    February 07, 2021 at 2:30 pm

    I’m sensitive to eggs - do you think this recipe could work with chia eggs as a substitute?

    Reply
    • Katie says

      February 08, 2021 at 7:40 am

      I don't think the bread will bake without eggs. So sorry!

      Reply

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