Simple Sweet Potato Bread

sweet potato bread baby led weaningThis is a revamp of an oooold recipe of mine. I saw a video last week that sparked my imagination, and I decided to play with sweet potato bread once more. THIS is a winner. I’m totally making this regularly, perhaps in bulk. I need to see how it holds up in the fridge and freezer anyway.  It’s great for on-the-go because it isn’t crumbly like real bread. It’s gluten-free, dairy-free*, soy-free, and nut-free. Sorry, egg-free mamas. This one has an egg. I can play around with a little oil or a flax egg, so hold tight! Or you can try it yourself, subbing out the egg, and see how it goes! *My version below is dairy-free, but yours may not be! It only takes 3 ingredients that you probably already have.  Treat it like bread! I made a breakfast sandwich with it. In that picture, it’s a bacon omelette with avocado, on two pieces of the sweet potato bread. Hey-o! If I weren’t feeling lazy that morning, I would have cut up the tomatoes and stuck them inside the sandwich… just use your imagination… *wink* Without further ado (bada bada bada boo), here is le recipe: 

SWEET POTATO BREAD, 6 months+ (pending no egg allergy), makes 6 slices

  • 1 medium sweet potato (should be about 1.5 cups — 340 grams — mashed)
  • 1 egg
  • 1/4 cup (57 g) shredded cheese of choice (I used dairy-free mozzarella, from Daiya)
  1. Boil some water for steaming (or boiling). 
  2. Peel and chop the sweet potato. Place into the steamer/pot… however you normally steam or boil things! It takes 10 minutes to steam or about 20 minutes to boil.
  3. Preheat the oven to 450F (232C).
  4. Drain the sweet potato then mash it. I used a paper towel to absorb excess moisture. 
  5. Mix the potato with the egg and cheese.
  6. On a baking sheet, place some parchment paper. Form the mixture into squares (or circles, or hearts, or your face, or a didgeridoo). My squares were about the size of a regular piece of bread. I made 5 1/2 pieces (five regular, one small).
  7. Bake for around 15 minutes, until the edges start to brown. 
  8. Let cool for a few minutes before handling.