Savory Sweet Potato Bread

November 18, 2017

The other day I got really inspired to try baking again.

Because once upon a time I pulled off a banana bread recipe, and a time before that, I actually pulled off a Chocolate Mousse Pie with a Sweet Potato Crust that was freaking delicious… so I thought I’d combine the concepts to bring you a savory Sweet Potato bread.

Old School… Circa 2013.

Vegan, Gluten and Grain-free, soy-free, dairy-free with no added sugars… This wanna be bread is just mildly sweet but made savory with spices (and it can be made more savory, based on the spice blend you use)…

Obviously it is not fluffy like a doughy, yeasty bread but… after you bake it… slice off a piece and give it a quick toast in your toaster oven, or a quick broil, and you’ll get a crusty creation that you can slather with a topping of your choice– like a nut butter, or jam, or… coconut butter or something special.

 

Ingredients: 

1 cup mashed steamed or baked sweet potato
3 tbsp chia
6 tbsp water
1 cup coconut milk, plain, unsweetened
1/2 tsp baking powder
1 tsp vanilla extract, optional
1 cup coconut flour
1/2 tbsp pumpkin pie spice, or spice blend of choice (like Italian or pizza seasoning).

Method:

Preheat oven to 350.

Bake 2 small-medium sweet potatoes for 50 min. Set aside. Let cool. Remove skin. Measure out 1 cup mashed potato and set aside. I like to eat the skin. ?

In a small mixing bowl, combine chia and water and stir. Allow to sit for 5 minutes to gel. Then add coconut milk, vanilla and mashed sweet potato and stir until well combined.

Stir all dry ingredients in a medium mixing bowl and then add wet ingredients.
With clean hands, work all the ingredients together into a well combined dough.

Spray a bread pan and scoop the dough into it— pressing it down so it is even.

Bake for 25 minutes and turn 180 degrees then continue baking for 25 minutes.

If you’re looking to make a stuffing… I’d suggest spraying a baking sheet and rolling out a layer of your dough and baking until it turns a light, crusty orange (maybe for 20 minutes?)
Let cool and cut into cubes. Toss with other stuffing ingredients and serve hot.

WOOHOO.

You’ve got yourself a bread, non-bread. 😉

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