Sweet Potato Bread

Pippa Kendrick

Gluten free, soy free, nut free, yeast free. This quick, no-rise bread is so incredibly simple to make and relies on only a handful of ingredients to pull it together. Cooked sweet potato binds the dough; adding moisture, colour and flavour. The result is a crisp crust with a dense and slightly sweet soft interior.

  1. 300g sweet potato, peeled weight
  2. 300g gluten free plain flour
  3. 2 tsp baking powder
  4. ½ tsp sea salt flakes
  5. 65ml water
  6. 3 tbsp olive oil

If you make the pureed sweet potato in advance then it will take hardly anytime at all to bake.

Makes 1 loaf and Serves 8

Preheat the oven to 200c and lightly grease a baking tray.

Peel the sweet potato and cut into 2cm chunks.  Bring a saucepan of salted water to the boil, add in the sweet potato and boil gently for 10 minutes or until the sweet potato is very tender to a knife point – you want them almost on the point of collapse as this will help when pureeing them.  Remove from the heat and drain, place in a food processor and blitz until completely smooth.

Place the flour, baking powder and salt into a large mixing bowl and whisk together until combined.  Add the sweet potato puree, water and olive oil and mix together until combined and pulling into a ball of dough.  Use your hands to pull the dough together and knead very lightly for a minute or two just to smooth out the dough and help bring it together.

Shape the dough into a circle around 6 inches in diameter, smoothing the edges and the top with your hands.  Place on the baking sheet and then use a sharp knife to cut two crosses into the top of the loaf, about ½ cm deep, so that the loaf is already marked into 8 wedges before it goes into the oven.

Bake in the oven for 35 – 40 minutes until golden and crisp.  Serve while warm.


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