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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Wow, 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.
Awesome! So thrilled to hear you liked it – enjoy!
Hi 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.
From 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!
I so want to try tgis! Can I replace the honey and maple with equal parts coconut sugar?
Since 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 🙂
Made 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” 🙂
I 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!
Looks 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.
I recommend baking until the inside is completely soft and then mashing until totally smooth. Hope that helps, good luck!
I 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
Hi 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.
I have green specks in my bread too. I used orange sweet potatoes and put no green ingredients in my bread.
Hi!
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 ☺
*any
I 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 🙂
Great 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!!
That’s great! Your version sounds really delicious 🙂
This 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!
This was super delicious. loved it toasts great too. it is definitely going in my go-to recipe book. Thank you!