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:
- unsweetened
- made with sweet potatoes and cassava flour
- grain free
- gluten free
- less than 10 ingredients
- contains Whole30 friendly ingredients
- super easy to make
Ingredients
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
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.
Storage
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 Recipes
Print
Savory Sweet Potato Bread (Paleo, Nut Free)
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8" x 4" loaf
Description
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.
Ingredients
- 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
- 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.
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.
Eva
Turned out great! Thanks
Katie
Yay! So happy to read that 🙂
Ilene
Can you use almond flour to replace the cassava flour?
Katie
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.
Tiffany
Can I use pumpkin instead of sweet potato
Katie
This recipe has only been tested using sweet potato, but I imagine pumpkin would yield similar results.
Rae
Since gluten is not an issue at our house, do you think regular flour would work?
Katie
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.
Anika
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!
Katie
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)?
Nicki
Could you replace eggs with flax eggs, or would that not work...? Thank you!!
Katie
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.
Allana
I’m sensitive to eggs - do you think this recipe could work with chia eggs as a substitute?
Katie
I don't think the bread will bake without eggs. So sorry!
Katie
My family and I love this sweet potato bread recipe and we hope you will too!
Claire
I’m so glad I found this recipe! I was skeptical about it actually being savory and not sweet, but it’s definitely savory! For those who asked about egg substitutes and different kinds of flour: I used flax eggs and a gluten free flour, and it turned out great. (One flax egg is 1 T ground flax with 3 T water, so for this recipe you need to combine 3T ground flax with 9 T water, stir well and let it rest for 15 minutes before using.)
Thanks so much for this yummy bread! I’ll be making it again and again!
Katie
Oh wonderful! And thank you for letting everyone know your substitutes! I'm glad the recipe worked well with flax eggs 🙂
Honey
I'm about to make this for the first time today and wondered what the orange ingredient in your food processor is. I don't see any orange powders in your ingredient list.
Katie
Hi! That's the pink salt that I used for the recipe. The lighting is slightly off in the photo.