Sweet Potato Bread

by | Nov 6, 2015 | 10 comments

Sweet Potatoes are rich in calcium, magnesium, potassium, folate, Vit C & E, phosphorous and beta-carotene. They are easily digestible and highly nutritious. Excellent for reducing inflammation of the digestive tract, ulcers and poor circulation. Sweet potatoes are also detoxifying as they bind to heavy metals and help to remove them from the body. With this recipe, there are so many different variations that you can come up with, either sweet or savoury. It's GF, GrF, NF, Gaps friendly and can be DF too.

Yields1 ServingDifficultyBeginner
 300 g sweet potato, cooked
 3 eggs, room temperature
 1/2 cup Coconut flour, sifted
 3 tbsp milk (coconut, cow, goat or nut/ seed milk)
 2 tbsp Changing Habits Coconut Oil, ghee or butter
 1/2 tsp Baking powder
 1/2 tsp Bicarb
 1 tsp Changing Habits Seaweed Salt
 Optional Add Ins (savoury): tumeric, cumin, caraway seeds, chilli, coriander, fresh herbs, fetta, other cheese, olives, sun-dried tomatoes, grated zucchini ect.
 Optional Add Ins (sweet): cinnamon, nutmeg, honey to taste, vanilla, dried fruit, nuts or seeds, shredded coconut, chopped banana or fresh berries.
1

Preheat the oven to 180C. Grease and line a loaf tin.

2

Mix together all ingredients by hand or in a food processor. If you are making the savoury version blend in the herbs and spices then mix through any of the 'bulkier' ingredients like olive, grated zucchini, sun-dried tomatoes or cheese. If you are making the sweet version blend through the spices and honey and mix through fruit, nuts, seeds or coconut (whatever your chosen additional ingredients may be).

3

Spoon the mixture into the tin and place in the oven to back for 35 Minutes to 40 Minutes

4

Check the loaf after 35-40 minutes then cover with foil and bake for an additional 15-20 minutes (time will depend on your oven).

5

Once ready, remove from the oven and allow to cool.

6

Serve warm, cold, fresh or toasted.

7

Savoury Option- have for breakfast topped with avocado, egg, pesto, tomato, smoked salmon, cooked mushrooms and/ or pesto and a sprinkle of Changing Habits dulse flakes. Or serve plain with just avocado or butter on top. Use for lunch's, snacks, or serve with homemade soups.

8

Sweet Option- Serve fresh or toasted with some sliced banana and nut/ seed butter or plain with butter on top.

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Ingredients

 300 g sweet potato, cooked
 3 eggs, room temperature
 1/2 cup Coconut flour, sifted
 3 tbsp milk (coconut, cow, goat or nut/ seed milk)
 2 tbsp Changing Habits Coconut Oil, ghee or butter
 1/2 tsp Baking powder
 1/2 tsp Bicarb
 1 tsp Changing Habits Seaweed Salt
 Optional Add Ins (savoury): tumeric, cumin, caraway seeds, chilli, coriander, fresh herbs, fetta, other cheese, olives, sun-dried tomatoes, grated zucchini ect.
 Optional Add Ins (sweet): cinnamon, nutmeg, honey to taste, vanilla, dried fruit, nuts or seeds, shredded coconut, chopped banana or fresh berries.

Directions

1

Preheat the oven to 180C. Grease and line a loaf tin.

2

Mix together all ingredients by hand or in a food processor. If you are making the savoury version blend in the herbs and spices then mix through any of the 'bulkier' ingredients like olive, grated zucchini, sun-dried tomatoes or cheese. If you are making the sweet version blend through the spices and honey and mix through fruit, nuts, seeds or coconut (whatever your chosen additional ingredients may be).

3

Spoon the mixture into the tin and place in the oven to back for 35 Minutes to 40 Minutes

4

Check the loaf after 35-40 minutes then cover with foil and bake for an additional 15-20 minutes (time will depend on your oven).

5

Once ready, remove from the oven and allow to cool.

6

Serve warm, cold, fresh or toasted.

7

Savoury Option- have for breakfast topped with avocado, egg, pesto, tomato, smoked salmon, cooked mushrooms and/ or pesto and a sprinkle of Changing Habits dulse flakes. Or serve plain with just avocado or butter on top. Use for lunch's, snacks, or serve with homemade soups.

8

Sweet Option- Serve fresh or toasted with some sliced banana and nut/ seed butter or plain with butter on top.

Sweet Potato Bread
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10 Comments

  1. Sarana

    Looks great. Would you replace the sweet potato with pumpkin for a GAPS friendly version? And homemade coconut flour? Apparently store bought coconut flour isn’t recommended because it is too fibrous.

    Reply
    • Jordan-Changing Habits Nutritionist

      Hi Sarana,
      I don’t see why not, I would recommend using only 3/4 of the amount of pumpkin when replacing it for the sweet potato, the pumpkin is less starchy and a little more watery so I would think you would use less. However it may all just come down to trial and error. I hope it works out for you 🙂

      Reply
  2. Nicole

    Hi – roughly how many cups of cooked sweet potato is 300gms? Thanks

    Reply
    • Jordan-Changing Habits Nutritionist

      Hi Nicole, I would recommend using 1 cup of cooked sweet potato (which is roughly 300g). I hope that helps!

      Reply
  3. Kelly

    What is the best way to cook the sweet potato?

    Reply
    • Jordan-Changing Habits Nutritionist

      Hi Kelly, any way is fine, however when we made it we roasted it so there was less moisture compared to steaming it.

      Reply
  4. rebekah

    Hi, can you sub the coconut flour for a different flour? If so, would the quantity change?

    Reply
    • Jordan Pie

      Hi Rebekah, we haven’t tried using different gluten-free flours yet. You may need to experiment a little until you get the right consistency.

      Reply
  5. Angela Toohey

    Hi, All the measurements seems to be missing.
    ie 1 bi carb? 1 baking powder. Is that I teaspoon? 1 tablespoon?
    Thanks

    Reply
    • kerry@changinghabits.com.au

      Hi Angela,
      Thanks for getting in touch. When we swapped to a new recipe system, it distorted some of the measurements on our website. Thanks for bringing this to our attention. It’s all fixed now :-). Happy baking!

      Reply

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