I’ve been experimenting with various recipes for a sweet potato bread for some time now with varying degrees of success, actually some could not have been more unsuccessful if I’d been trying!
This one I’m about to share has been the most successful, I’ve made it a few times now. It always turns out the same, is always edible and better still, is extremely tasty.
It’s lovely toasted with a bit of jam for breakfast, works well on the side with a salad, is yummy with an egg. A good all rounder really.
150g Oat Flour
90g Buckwheat Flour
2 tsp Cinnamon
1 tsp Nutmeg
1 tsp Baking Powder
1/2 tsp Bread Soda
230g Sweet Potato Puree
120g Natural Yogurt
50g Maple Syrup
50g Coconut Oil
30g Chopped Walnuts (optional)
- Oat flour is simply porridge oats that have been blitzed in the food processorI have only used Buckwheat flour to make this bread, feel free to experiment with plain. Buckwheat is gluten free, this bread is not unless your other ingredients (oats, baking soda etc) are gluten free too.
If you don’t have coconut oil, use melted butter instead.
I have used dairy free yogurt, it works very well too so if you’re vegan, this bread can be made to suit you.
- Preheat the oven to 170C (fan) and prepare a 2lb loaf tin.
- Add the oat flour and buckwheat flour to a large mixing bowl. Sieve in the cinnamon, nutmeg, baking powder and bread soda. Give the dry ingredients a stir and make a well in the bowl.
- In a separate bowl whisk together the sweet potato, yogurt, maple syrup, coconut oil and egg.
- Pour the wet mix into the dry and bring it together.
- Finally, add the walnuts if you’re using them, and stir the mixture lightly until everything is incorporated.
- Pour the batter into the loaf tin and bake for 50-60 minutes, until a skewer comes out clean.
- Leave to cool on a wire rack before enjoying!