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Paleo Sweet Potato Bread 

A slice of paleo sweet potato bread on a plate. It is topped with nut butter and cinnamon. there is a cooling rack and the rest of the loaf in the back.
This paleo sweet potato bread is the perfect healthy and quick breakfast or dessert. It’s gluten, grain and refined-sugar free, lightly coconut sugar, and so easy to make.

 

Packed with fall spices and wholesome ingredients, this healthy sweet potato bread is gooey, soft and fluffy, you can’t even tell it’s paleo, gluten-free and dairy-free.

A few of my favorite quick dessert breads you may also like:

  1. Healthy Banana Bread (Paleo, Grain-Free)
  2. Healthy Pumpkin Bread (Paleo, Gluten Free) – Video

 

A loaf of sweet potato bread on a cooling rack. There are sprinkles of pumpkin seeds and pecans on top.

 

Don’t let the word ”bread” scare you off from this recipe.

This paleo sweet potato bread is loaded with nutrients that contribute to a healthy diet. It’s filled with fiber, complex carbs, healthy fats, and tons of vitamins and minerals.  

Eliminating white flour in paleo baking recipes can make it tricky to achieve that characteristically soft, doughy texture that bread is known for.

I made a few tweaks with this recipe so that it doesn’t include white flour or white sugar, but I was still able to achieve that incredibly soft, fluffy texture.

 

 

Ingredients for Paleo Sweet Potato Bread

 

A slice of paleo sweet potato bread on a plate. It is topped with nut butter and cinnamon. there is a cooling rack and the rest of the loaf in the back.

 

  1. Sweet potatoes (to make puree)
  2. Eggs
  3. Almond Butter
  4. Almond Flour
  5. Coconut Flour
  6. Coconut Sugar 
  7. Pumpkin Seed  & Pecans (optional)

 

My favorite sweet potato to use for the puree is a Japanese yam.

The puree is super easy to make, but you could purchase canned yams if you want to cut out a step from this recipe.

To make the puree, you will first need to soften the yams with any of the 3 methods below:

 

Instruction on how to make sweet potato puree at home easy and quick.

 

Steaming method:

Add water to a large pot (about 1 inch high), then add whole sweet potatoes in the pot.

Bring to boil, then let it simmer on low for an hour or until soft enough to poke through with a fork.

 

Instant Pot:

Poke a few holes on the sweet potatoes. Then cook on a High-pressure setting for 10 minutes.

 

Oven Baking:

Poke a few holes on the sweet potatoes. Then bake for an hour or until soft enough to poke through with a fork.

 

 

How to Make Paleo Sweet Potato Bread

 

Instructions to make sweet potato bread step by step.

 

This recipe is pretty easy to make.

First, whisk together all the wet ingredients in a large bowl.

Then, add the dry ingredients.

Fold in some pecans if you’d like.

For best results, sift your dry ingredients before measuring and adding them to the wet.

Sifting the dry ingredients before measuring provides a more accurate measurement (very important for baked goods) and also helps all of the dry ingredients blend together seamlessly by breaking down any clumps.

 

Tips on Measuring Ingredients

 

A slice of paleo sweet potato bread on a plate. there is a cooling rack and the rest of the loaf in the back.

 

When measuring dry ingredients, you are going to be mostly using measuring cups and spoons.

 You want to pack your dry ingredients tightly into the cups and then level off using the back of a knife or other flat utensil.

 

Note: Occasionally recipes may give you a measurement by weight; for this, you would need a kitchen scale (you do NOT need that for this recipe).

 

How To Serve This Paleo Sweet Potato Bread

 

A slice of paleo sweet potato bread on a plate. It is topped with nut butter, chocolate chips and cinnamon. there is a cooling rack and the rest of the loaf in the back.

 

I really love how versatile this recipe can be.

It can make a great dessert when served with ice cream on top or even as breakfast by adding your favorite toppings: 

  • nut butter
  • yogurt
  • honey
  • cacao nibs
  • granola
  • vanilla bean ghee 

Instructions on how to make sweet potato bread step by step. A loaf of freshly baked healthy bread topped with pecans and pumpkin seeds.

 

You could also top it with my favorite vegan cashew cream cheese frosting for a decadent delight!

I like to top the bread with pumpkin seeds and pecans for a nice crunch, but feel free to add anything you like!

Some other great options would be your favorite chocolate chips, toasted coconut flakes, raisins, etc.

For a more savory option, you could slather some butter or ghee on top and serve it as a side for lunch or dinner.

 

How to Store Sweet Potato Bread

 

A slice of paleo sweet potato bread on a plate. It is topped with nut butter and cinnamon. there is a cooling rack and the rest of the loaf in the back.

 

You can keep your bread in an airtight container in the fridge for up to 5 days.

If you wish to keep it longer, wrap the bread in individual slices and store in the freezer for up to 2 months. Make sure to wrap tightly to prevent freezer burn!

 

What’s your favorite way to eat sweet potato bread? Leave a comment below!

 

I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

 

A loaf of sweet potato bread on a cooling rack. There are sprinkles of pumpkin seeds and pecans on top. Pinterest Image

 

You may also like these other paleo dessert recipes:

 

1. Paleo Carrot Cake Bars (Gluten Free)

2. Gooey Healthy Pumpkin Brownies

3. Apple Bread with Crumble Topping (Paleo, GF)

 

Yield: 12

Sweet Potato Bread (Paleo, Gluten Free)

A loaf of sweet potato bread on a cooling rack. There are sprinkles of pumpkin seeds and pecans on top.

Not only is Paleo, Gluten-Free, Grain Free, this sweet potato bread recipe is also incredibly moist, packed with warm spices. Perfect for breakfast or dessert.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 1 cup Sweet Potato Puree *
  • 3 eggs
  • 1/2 cup almond butter
  • 1/4 cup coconut sugar **
  • 1/2 cup almond flour
  • 2 tbsp coconut flour
  • 1 tbsp pumpkin spice
  • 1 tsp baking soda
  • 1/4 cup raw pumpkin seeds and pecans

Instructions

  1. Preheat the oven to 350 F degrees.
  2. In a medium mixing bowl, whisk together eggs, almond butter, and sweet potato puree.
  3. In a separate bowl, combine almond flour, coconut flour, coconut sugar, pumpkin spice, and baking soda.
  4. Add dry ingredients to wet ingredients and mix until completely combined. Instructions on how to make sweet potato bread step by step.
  5. Gently mix in pumpkin seeds and pecans (optional)
  6. Pour batter into prepared pan and top more pumpkin seeds, pecans and coconut sugar (optional).
  7. Instructions on how to make sweet potato bread step by step.Bake for 40-45 minutes, until a toothpick inserted in the center, comes out clean.
  8. Let cool in the pan for 5 - 10 minutes before gently removing the loaf from the pan by lifting the parchment paper to a wire rack to cool.
  9. Slice it and Enjoy!

Notes

  1. Yes, You can make your own pumpkin spice: 4 tsp cinnamon, 1 tsp ginger, 1 tsp clove, 1 tsp nutmeg!
  2. Instructions on how to make sweet potato puree in the post.
  3. Add up to 1/2 cup of coconut sugar you want to make it a dessert sweet potato bread.

Recommended Products

Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 150Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 31mgSodium: 61mgCarbohydrates: 13gFiber: 3gSugar: 6gProtein: 5g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

10 Comments
  • Anonymous
    Posted at 16:35h, 06 May Reply

    If I want to bake the sweet potatoes in the oven, what temperature do I bake them at?

    • Shuang Shuang Liang
      Posted at 19:26h, 06 May Reply

      Hi there,

      Poke some holes and wrap them in foil. Bake at 350 F for an hour or until you can easily poke through with a fork.

      Shuang

  • Anonymous
    Posted at 21:58h, 19 April Reply

    Can you use a Bundt cake pan for this?

    • Shuang Shuang Liang
      Posted at 22:24h, 28 April Reply

      Hi,

      I think you can! I’ve never baked with one before though.I would start with a shorter time and check with a toothpick until the middle comes out clean. Hope it helps.

      Shuang

  • Anonymous
    Posted at 18:31h, 17 April Reply

    Can you sub date paste for the coconut sugar?

    • Shuang Shuang Liang
      Posted at 22:24h, 28 April Reply

      Hi there,

      Yes, you should be able to! I haven’t tested it with date paste, let me know how it goes 🙂

      Shuang

  • Anonymous
    Posted at 14:46h, 14 April Reply

    Hi, can you sub canned pumpkin for the sweet potato in this recipe?

  • Anonymous
    Posted at 16:26h, 13 April Reply

    I made this for a breakfast this week and I love them! I made the recipe into muffins and baked them for about 22 min. They were perfect! The flavor is amazing as they are slightly sweet and very moist. I will definitely be making this recipe again!

    • Shuang Shuang Liang
      Posted at 21:13h, 14 April Reply

      YESS! So glad you love them! That makes me so HAPPY 🙂

      Shuang

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Shuang Shuang

Hi Friends! My name is Shuang Shuang! I love creating healthy, delicious and accessible recipes that can nourish our bodies and improve our mood. Welcome to a Kitchen Sink full of yummy goodies that you’ll want to give a try yourself!
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