Sweet potato or kumara as we call it in NZ, is the most amazing ingredient not only for the usual vegetable dishes, soups and salads but also as an ingredient in baking. It fluffs up baked goods just beautifully and taste’s delicious. If you haven’t tried my Amazing Sweet Potato Brownie recipe yet then you are missing out!
You can use any variety of sweet potato or kumara in this recipe, I used the golden variety.
This loaf is savoury and perfect with sliced avocado, tomato, to go with soup or simply on it’s own.
I am obsessed with thyme at the moment! It is amazing sprinkled on roast vegetables as they cook or in fresh soups. Thyme grows really well in my garden so I have it at my disposal at the moment. If you don’t have any fresh thyme you can leave it out or use rosemary instead.
This loaf is really easy to make and it is gluten and dairy free. It is lovely fresh from the oven or toasted served with poached eggs and smashed avo. If you can’t get through a whole loaf, slice it up and freeze it.
- 1 cup ground almonds
- ¼ cup coconut flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 sprigs of fresh thyme
- 3 eggs
- 300 grams cooked sweet potato
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- Pre-heat the oven to 175 degrees celsius and line a loaf tin with baking paper
- In a large bowl combine the ground almonds, coconut flour, baking soda, salt and thyme.
- In a separate bowl, mash the sweet potato and combine with the eggs, olive oil and apple cider vinegar.
- Combine the wet and dry ingredients and mix well.
- Pour the batter into the baking loaf and bake for 50 minutes or until a skewer comes out clean.
- Enjoy with butter (if you enjoy butter) avocado, tomato, or with a soup.
Hi Caralee
I saw someone post a picture of cashew ginger balls as well as triple choc bliss balls. I have your latest book but the recipe is not in that one. Is it possible to get the recipes of you. I love your food. They are easy to make and tasty. Thank you in advance.
Have not tried this bread but have printed off the recipe
Hi Petra. I am glad that you are enjoying my book. Those two recipes are in my first book that is why you can’t find them. If you send me a email to hello@realfoodpledge.com I will send you the recipes by email 🙂 xx
Hi Caralee re the sweet potato bread did you boil it in salt?
Hi Rachel, no I didn’t but you could add a pinch of salt to it. Enjoy xx
Hi Caralee. Which type of sweet potato do you recommend for your bread recipe? I find the texture and sweetness quite different between the orange and purple kumara. Thanks.
Hi Pauline. I used the golden variety but it works well with either one. Enjoy xx
I just made this delicious bread to go with a roast butternut pumpkin soup tonight. I had to hide it so I didn’t eat it all this afternoon! I used balsamic vinegar and rosemary (as that’s what I had in the pantry) and sprinkled sea salt flakes on top. Thanks for another great recipe!
Hi Liz. That sounds fabulous, I am so glad that you enjoyed the bread with your soup! 🙂 xxx