Best Savory Sweet Potato Pan Bread Recipes

SAVORY SWEET POTATO BREAD (PALEO, NUT FREE)

Steps:

• Preheat oven to 350 degrees F.
• Wash sweet potato and cut into cubes, then steam in a steamer pot until tender. Cool to room temperature.
• Add cooled sweet potato, egg and olive oil to food processor* Blend until well mixed.
• Add in cassava flour, thyme, baking soda and salt. Mix with a spatula, then blend.
• Add in water, mix with a spatula and then blend until smooth.
• Pour batter into a lined 8" x 4" baking pan. Bake at 350 degrees for 60 minutes.
• Remove bread from oven and cool in pan to room temperature, or for at least 15 minutes. Then, transfer to a cooling rack to further cool and release some moisture.

SWEET POTATO BREAD I

Steps:

• Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts.
• Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour.

SAVORY SWEET POTATO BREAD

Steps:

• 1. Preheat oven to 350 degrees. Grease bottom of an 8-inch round baking pan.
• 2. Combine both flours, onion, baking soda and salt in a medium bowl; mix well and set aside.
• 3. Combine sweet potatoes, sugar, oil and eggs in a large bowl; mix well.
• 4. Add flour mixture to sweet potato mixture; stir until combined. Spread batter evenly in prepared pan.
• 5. Bake bread until toothpick inserted in center comes out clean, 25-30 minutes. Plan pan on wire rack to cool slightly. Cut into wedges and serve warm!
• 6. Hint...since you only need 1 tablespoon of minced onion in this recipe, you can mince the whole onion and freeze portions up to 3 months to use later!

SOUTHERN SWEET POTATO BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray. In large bowl, stir together flour, sugar, nutmeg and cinnamon.
• Add oil, milk and eggs; blend well. Stir in sweet potatoes, pecans and raisins until well mixed. Pour into pan.
• Bake 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

MASHED SWEET POTATOES

Steps:

• Place steamer basket and 1 cup water in a 6-qt. electric pressure cooker. Set potatoes in basket. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure. , Transfer sweet potatoes to a food processor; discard cooking liquid. Add butter, honey, salt, nutmeg, cinnamon and pepper; cover and process until smooth.