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slices of bread

Savory Sweet Potato Bread (Paleo, Nut Free)

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


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 +1/3 cups mashed)
  • 3 large eggs
  • 1/4 cup olive oil
  • 1 cup cassava flour (150g)
  • 1 Tbsp fresh thyme
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup water


  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.


*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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