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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Literally just bought some Japanese sweet potatoes for fries yesterday…maybe not now!
Well, you need only 1/2 cup so you can do both! Love them with everything 🙂
Hi, can this recipe be used in your stuffing recipe as a replacement for the pumpkin bread? Thank you, Shelley
Absolutely, I think it would be delicious!
Thank you. And thank you again for all of your wonderfully healthy recipes! ?Your page is my favorite!
Thanks Shelley!
There’s just something so beautiful (yes, beautiful) and simplistic about a loaf of freshly made bread. Well done. This looks awesome.
Haha agree – thanks!
Sounds 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!
It 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!
OMG 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!
If 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!
do I change baking time or temp for high altitude
Yes, 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.
How 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.
Hmm, 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.
This 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. 🙂
I’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
I’m trying to do an AIP bread so want to sub out the almond flour. I have tigernut and cassava as well as coconut flour. Can I sub the almond with either of these?
You 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.
Haha thanks! The AB&J was pretty amazing 🙂