This Hearty Paleo Sweet Potato Bread is delicious with just about anything! It’s moist and flavorful and great as a sandwich bread, toasted with breakfast or as a quick afternoon snack with your favorite nut butter. It’s versatile, kid friendly, and easy to make! Grain free, dairy free, Paleo.
So, here it is. The loaf of bread I made 4 times in one week. No, make that 5 times, I almost forgot the last and final time where I believe I added the final TBSP of almond flour. To say I went a little crazy for detail in this recipe is a bit of an understatement, but hey – HERE WE ARE!
The major reason I went totally nuts while creating this recipe is that I wanted it to be different than anything I’d tried before. A cross between a fruit/veggie quick bread and a sandwich bread. A bread that you could eat on it’s own, make a sandwich with, or toast and top with poached eggs, butter, or, really anything you’re little grain-free heart desires.
I wanted this bread to be all the things a bread could be. I wanted it to be fully Paleo plus include sweet potato in the ingredients. Dream, fixate, execute, try again 4 times. That’s the way it goes sometimes, but let me tell you – it was worth it for this hearty Paleo sweet potato bread!
Now, let me share something with you – brace yourselves. I highly recommend using a Japanese sweet potato in this recipe if at all possible.
Now, you don’t have to – and in two of my loaves I used a regular orange sweet potato, baked, mashed, and drained of excess water. BUT since Japanese sweet potatoes have a very low water content and less-sweet flavor, they definitely contributed to the texture and flavor of my favorite loaf.
I’ve been noticing them pop up in more and more “regular” stores around me, but, you will definitely find them in Whole Foods or an Asian market. They have reddish-purple skin and white inside, and, oh yes, they are also AMAZING made into fries. Just saying!
To “test” this bread after baking, all 5 times, I ate a whole lot of it in all different ways. I ate it on it’s own – yum. It has a moist enough texture and mild sweet savory flavor that I really liked. I ate it toasted with my favorite Kerrygold salted butter, and, HECK YES!
I also ate in with almond butter and jelly (my kids loved it this way) and with cold cuts as a sandwich. ALL GOOD! Lastly, about 3 mornings in a row I toasted it for dipping in my sunny-side up eggs. Let’s just say it’s quite easy to get addicted to this stuff with how versatile it is.
So, let’s get started! My last note on the recipe is to make sure that if you DO wind up using an orange sweet potato (or store bought puree), try draining out as much water as possible from the puree/mash by squeezing gently with thick paper towel.
Maybe a little cumbersome, but, it will help the bread rise better as I experienced. It’s still a nice moist bread, and if you find it to be too moist for you, you can always toast the individual slices. I will stop talking now since it’s clearly time to start baking – okay, GO!
Hearty Paleo Sweet Potato Bread
Hearty Paleo Sweet Potato Bread
Ingredients
- 4 large eggs
- 1/2 cup mashed sweet potato* - white sweet potato recommended**
- 5 tbsp organic coconut oil melted and cooled to almond room temp
- 1 tsp pure maple syrup or raw honey
- 1 tbsp raw apple cider vinegar
- 1 cup + 5 Tbsp blanched almond flour
- 3 Tbsp coconut flour
- 1/4 cup tapioca flour
- 1 tsp baking soda
- 1/2 tsp plus a pinch of fine grain sea salt
Instructions
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Preheat your oven to 350 degrees and line an 8 x 4" loaf pan*** (medium) with parchment paper
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In a large mixing bowl whisk the eggs with the mashed sweet potato until smooth. Whisk in the coconut oil, honey or maple and vinegar until combined (don't over-beat)
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In a separate medium bowl, combine the almond, coconut, and tapioca flours, baking soda, and salt.
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Slowly and carefully mix the dry ingredients into the wet, without over-mixing the batter - mix until just moistened.
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Transfer the batter with a rubber spatula into the parchment lined loaf pan, and bake in the preheated oven for 1 hour (you can check around 50 minutes - the top of the loaf should be nicely browned and a toothpick inserted in the center should come out totally clean.
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Allow the loaf to cool for about 10 minutes in the load pan, then transfer (grabbing both sides of parchment paper) to a wire rack to cool for at least 1-2 hours before slicing.
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Store leftovers in the refrigerator, tightly wrapped in plastic or parchment paper, and enjoy! This bread is great toasted with nut butter, pastured butter, with eggs, or even as a sandwich bread.
Recipe Notes
*I highly recommend using a white or Japanese sweet potato if you can since they are starchier and have less water content - the bread will rise better this way. You can bake your potato the day before and scoop out the inside for the recipe.
**If you use a classic orange sweet potato, try to drain excess water from the mashed/pureed sweet potato before adding for better texture and rise.
***A metal loaf pan is preferable for even baking
Nutrition
What I Used To Make My Hearty Paleo Sweet Potato Bread
Want more Paleo bread recipes? Try one of these!
Banana Blueberry Breakfast Bread
Hearty Cinnamon Raisin Breakfast Bread
Paleo Breads on the Web:
Homemade Nut & Seed Paleo Bread
Tell Me!
Favorite sandwich?
Are you familiar with Japanese sweet potatoes?
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Alyssa @ Renaissancerunnergirl says
October 16, 2016 at 8:03 amLiterally just bought some Japanese sweet potatoes for fries yesterday…maybe not now!
Michele says
October 16, 2016 at 9:19 amWell, you need only 1/2 cup so you can do both! Love them with everything 🙂
Shelley Harrison says
October 16, 2016 at 11:25 amHi, can this recipe be used in your stuffing recipe as a replacement for the pumpkin bread? Thank you, Shelley
Michele says
October 16, 2016 at 4:33 pmAbsolutely, I think it would be delicious!
Shelley Harrison says
October 16, 2016 at 6:44 pmThank you. And thank you again for all of your wonderfully healthy recipes! ?Your page is my favorite!
Michele says
October 16, 2016 at 7:36 pmThanks Shelley!
Meghan@CleanEatsFastFeets says
October 16, 2016 at 12:24 pmThere’s just something so beautiful (yes, beautiful) and simplistic about a loaf of freshly made bread. Well done. This looks awesome.
Michele says
October 16, 2016 at 4:32 pmHaha agree – thanks!
Mel _OutRunCf says
October 16, 2016 at 4:08 pmSounds like eating bread was your part-time job last week haha There are worst jobs out there 😉 Glad you achieved what you were hoping for. I am a little nervous about trying a bread loaf because my last one was undercooked so I ended up eating it all by myself in various ways so it wouldn’t go to waste. But it looks so delicious and nutritive … I could get over my fear and give it a try!
Michele says
October 16, 2016 at 4:32 pmIt totally was, lol! I think if you follow the instructions with parchment/metal baking pan and bake long enough you can’t go wrong with it. Plus, with bread you can always toast it at least!
lindsay Cotter says
October 16, 2016 at 5:12 pmOMG i just love this. I have another I made yesterday. We should start a paleo bread company. Kidding. Unless we are the taste testers. Off to go buy more taters for this!
Michele says
October 16, 2016 at 7:37 pmIf we wind up making 4 loaves for every recipe it might just be enough for a business, lol! Can’t wait to see your loaf!
Dorothy Mattis says
October 16, 2016 at 6:53 pmdo I change baking time or temp for high altitude
Michele says
October 16, 2016 at 7:35 pmYes, from what I understand the oven temp and baking time often need to be longer/greater, although I don’t know specifically how it will work for this recipe. Here is a helpful chart for high altitude baking: http://www.kingarthurflour.com/learn/high-altitude-baking.html – my guess is to try baking at 375 F and after an hour check, and leave longer if need be.
Bobbie says
October 17, 2016 at 7:34 amHow many calories is in one slice of bread. Eating clean. And also counting calories. Would love bread back in my diet if it wasn’t to many calories.
Michele says
October 17, 2016 at 11:30 amHmm, not sure as I don’t calculate nutrition for my recipes now, although I think an online calculator would give you a good idea of the breakdown.
Emily says
October 17, 2016 at 8:33 amThis makes me really appreciate delicious home made bread. We’re out of almond flour and coconut flour, but I could try doing it with grinding my own almond flour. It just looks so perfect and wonderful. 🙂
AmandaM says
October 17, 2016 at 10:30 amI’ve also only seen the japanese sweet potatoes at WF’s so that is a good tip for people. Favorite sandwich , no question, smooth peanut butter and grape jelly. And to be honest, the peter pan or jif kind with the artificial sugar/soybean oil or whatever else is in that stuff they call peanut butter. Of course, NOW I stick to the natural peanut butter with no salt or sugar AND the jelly that is ALL fruit (and they don’t make a grape kind that I know of that is all fruit so i do strawberry or apricot) but now i’m wondering if life’s too short because I really crave that “old fashioned” taste 🙂 I might hunt down some good ol’ welch’s and jif tomorrow .. mmmm
Irena Macri says
October 20, 2016 at 3:47 pmYou are one dedicated woman in the kitchen! This really does look like the perfect loaf – you can tell you put your all into it 😉 I think AB&J is back on the menu. Yum.
Michele says
October 20, 2016 at 9:24 pmHaha thanks! The AB&J was pretty amazing 🙂
CIndy says
October 20, 2016 at 9:19 pmWow, I following this recipe exactly using the Japanese sweet potato and this is a 10 star recipe! Thank you so much for taking the time to perfect this recipe, the bread is crispy on the outside and moist on the inside just as you described. This recipe is a keepe! Thanks again.
Michele says
October 20, 2016 at 9:21 pmAwesome! So thrilled to hear you liked it – enjoy!
Morna says
October 22, 2016 at 7:09 pmHi Michele,
I am in Australia and would like to make your HEARTY PALEO SWEET POTATO BREAD which sounds wonderful, however I may have to make a few alterations first. You have a number of ingredients measured by the tablespoon. Is that a 15ml or 20ml tablespoon measurement (our tblsp measurement is 20ml)? Also I don’t know if we have Japanese sweet potato here.
Michele says
October 22, 2016 at 7:39 pmFrom what I found I believe the U.S. Tbsp measurement is approximately 15ml. Also, you can definitely use a regular sweet potato as long as you drain some water out prior to adding. Hope that helps!
Aimee says
November 2, 2016 at 12:08 amI so want to try tgis! Can I replace the honey and maple with equal parts coconut sugar?
Michele says
November 2, 2016 at 9:33 pmSince there’s only one tsp of sweetener in the recipe, you can sub anything you like or even omit and I think it would be just fine 🙂
Greg says
November 7, 2016 at 2:59 pmMade this last night and it was great! My only wish was that it had more of that fantastic Japanese sweet potato taste. For being a sweet potato bread, it seems like the almond flavor dominates. Any suggestions on how to bump up the sweet potato content?
Ps. There’s a typo on the coconut oil line, “almond” instead of “almost” 🙂
Michele says
November 7, 2016 at 5:43 pmI did try with more sweet potato but it seems to make the bread too dense no matter what flour combo I used. That said, if you don’t mind a dense, moist bread you could add more sweet potato and use less almond flour. If you try it let me know!
PaleoDad says
November 10, 2016 at 3:22 pmLooks great. Can’t wait to try it.
I’ve been assigned bread for thanksgiving and want to give this a try. I got a hold of the white sweet potato. Do I need to do anything to it before mashing it up and mixing with the eggs? Peel? Bake? Boil? Pardon my ignorance as I’m new to the kitchen.
Michele says
November 10, 2016 at 3:24 pmI recommend baking until the inside is completely soft and then mashing until totally smooth. Hope that helps, good luck!
David Herbert says
November 15, 2016 at 3:49 pmI love this recipe. I just have 1 quick question. I am using only fresh ingredients but each time I make the bread the next day there seems to be specs of green in the bread although none of the ingredients are green. I am guessing this is somehow the bits of potato but I’m not sure. It doesn’t taste bad but looks a little strange. Any idea what this is? Thanks
Michele says
November 15, 2016 at 3:54 pmHi David, glad you liked it! As for the green, did you use the Japanese sweet potato? If so I’m guessing you’re just seeing small flecks of the potato since the inside of those particular potatoes tends to take on a yellow/greenish tinge when exposed to air for a while. When I tried this recipe with a traditional orange sweet potato I saw orange/yellow flecks throughout, so I’m guessing this could be the cause.
summer risen says
July 2, 2017 at 1:40 pmI have green specks in my bread too. I used orange sweet potatoes and put no green ingredients in my bread.
Shell says
January 14, 2017 at 9:53 pmHi!
This recipe is wonderful! I tried it today and it’s quite nice. I just have a question though- my husband and I aren’t a huge fan of the coconut taste. I was wondering what I could use as as sub for the flour and if I would have to change the egg ratio depending on the sub? We have on hand: almond flour, buckwheat flour and quinoa flours. Would asndny of these substitute well?
Thanks ☺
Shell says
January 14, 2017 at 9:54 pm*any
Michele says
January 15, 2017 at 8:09 amI think you can probably use more almond – I typically use about double the amount of almond as I would coconut in a recipe, so you could try that for the bread to start out. Let me know how it goes 🙂
Jen says
February 25, 2017 at 1:58 pmGreat recipe! I just made it yesterday! I accidentally put in 5 eggs, but it turned out great! I also sprinkled sunflower and chia seeds on top before baking. Delicious!!
Michele says
February 26, 2017 at 10:19 pmThat’s great! Your version sounds really delicious 🙂
Beth says
April 12, 2017 at 1:37 pmThis recipe is a winner! I haven’t had bread since February and this taste like a hearty bread! Wonderful texture. Great taste. I made it in small loaf pans and it baked in 20 minutes. Slathered some butter on it while it was still a little warm. Yum!
Bonnie says
May 15, 2017 at 7:26 amThis was super delicious. loved it toasts great too. it is definitely going in my go-to recipe book. Thank you!
Lyndsay says
July 28, 2017 at 4:22 amThis is the most amazing bread. I ate the whole loaf in 2 days! Thanks for your time to get it just right. I gave my little rat in the wall some too and she gobbled it up!
Michele says
July 29, 2017 at 12:29 pmYay! So happy you guys liked it 🙂
Wanda says
October 24, 2017 at 1:47 pmCan nuts be addded to sweet potato bread?
Emee says
November 3, 2017 at 9:18 pmHello, just wondering if I can make this recipe using a bread machine? Thanks
Michele says
November 4, 2017 at 10:16 amI’m not sure, sorry!
Leanne says
November 5, 2017 at 9:34 pmAnyone tried freezing this with good results?
Mary says
February 11, 2018 at 1:34 pmI am following a paleo low -foodmat diet as I have IBS and I have a flare up at the moment. Almonds are on the “do not eat” list. Can I still use almond flour? If not, what can I substitute it with? Thank you in advance for your help and also your perfect recipes 🙂
Diána says
April 19, 2018 at 1:29 pmI made these today and ate them with strawberry jam and honey. Delicious! I think i added a bit much baking soda, because it has a strange taste plain. I used orange sweet potato and oat flour instead of almond. The texture might not be as light as yours but I like how it turned out. I ate half of the bread at once… The slices looks so small compared to “normal” bread and it was delicious with the toppings so I just kept eating…haha Next time I’ll be more careful with the baking soda… Anyways, thank you for the recipe! 🙂
Cynthia Page says
August 27, 2018 at 1:18 pmDelicious! All the recipes I have tried have been fantastic! Thank you for taking the time to CREATE!
jack barney says
February 23, 2019 at 12:23 pmcan I use sweet potato flour(zocala brand) in place of the mashed sweet potato?
tried the basic loaf & loved it.
jack barney says
February 23, 2019 at 6:45 pmWhat the heck! I made the bread anyway using the sweetpotato flour. As I was mixing it in I needed to add equal amounts of water to the flour.
The texture is a bit denser & it is sweeter but now I have 2 sweetpotato bread recipes.
Michele says
February 24, 2019 at 6:03 pmI’m glad it worked out, honestly I wouldn’t have know since I haven’t tried subbing it in!
Julia says
March 17, 2019 at 8:29 pmMichele great reviews I’ll try the recipe tomorrow but I wonder if I can use 1/2 cup of sweet potatoes flour instead the cook one.thanks
Tori says
March 23, 2019 at 10:40 amThis is so good! I’ve tried a few recipes for grain-free bread and have found them to be too eggy and unappetizing. This one has good texture, good flavor, and is pretty easy. My husband and toddler even said they liked it😊 I love it with a bit of butter and put under the broiler to warm it up… sometimes I sprinkle a cinnamon sugar mixture on before under the broiler. I like it with PB&J…and I even have had it with cheese too. Thank you so much for this! PS…. didn’t have tapioca flour so I ground up some of my Minute Tapioca in a coffee grinder and it seemed to work great! I also used regular sweet potato.