SWEET POTATO BREAKFAST LOAF
This single-serve Sweet Potato Breakfast Loaf contains the natural sweetness of mashed sweet potato with the nutty fullness of almond flour and the gentle lift of baking soda. This sweet potato loaf is bound by olive oil and honey, which bakes into a golden and moist loaf that delivers both energy and fibre. Each slice of sweet potato breakfast loaf offers vibrant autumnal flavour and a tender crumb, making it an ideal breakfast on the go, an afternoon pick-me-up or a light snack alongside your favourite hot drink. This sweet potato breakfast loaf is naturally gluten-free, vegan and low in added sugars. It uses just five ingredients and requires minimal preparation. This sweet potato breakfast loaf is ready in 25 minutes. This loaf proves that healthy eating can be both convenient and utterly delicious.
RECIPE CATEGORY
Breakfast, Snack
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Bake
OCCASION/HOLIDAY
Fall, Picnic
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat / Gluten‑Free, Low Cholesterol, Low Sodium, Low / No Sugar, Organic, Quick & Easy, Kid Friendly
DISH TYPE
Bread
INGREDIENTS
- ¼ cup mashed sweet potato
- 2 tablespoons almond flour
- 1 tablespoon olive oil
- 1 teaspoon honey or maple syrup
- ¼ teaspoon baking soda
FULL NUTRITIONAL INFORMATION
- Calories: 246.9 kilocalories
- Fat: 20.5 grams
- Saturated Fat: 2.4 grams
- Carbohydrate: 13.7 grams
- Sugar: 5.8 grams
- Sodium: 334.7 milligrams
- Fibre: 2.4 grams
- Protein: 3.7 grams
- Calcium: 26.6 milligrams
- Iron: 0.4 milligrams
- Potassium: 228.1 milligrams
PREPARATIONS
- Preheat Oven: Set the oven to 180 °C. Lightly grease a loaf tin or small ramekin with olive oil.
- Mash Sweet Potato: Ensure your sweet potato is cooked until very soft (roasted, steamed or microwaved). Mash ¼ cup of the flesh until smooth, removing any lumps for a uniform texture.
- Mix Wet Ingredients: In a medium bowl, whisk together the mashed sweet potato, 1 tablespoon olive oil and 1 teaspoon honey until fully combined and slightly glossy.
- Add Dry Ingredients: Sprinkle 2 tablespoons of almond flour and ¼ teaspoon baking soda over the wet mixture. Stir gently until a smooth batter forms, and add a drop of plant milk if too thick or a pinch more almond flour if too loose.
- Transfer To Tin: Pour the batter into the prepared loaf tin, smoothing the top with the back of a spoon for an even surface.
- Bake: Place in the centre of the oven and bake for 18 to 20 minutes or until the loaf rises slightly and the top turns light golden. A toothpick inserted in the centre should come out clean or with a few moist crumbs.
- Cool And Serve: Remove from oven and allow to cool in the tin for five minutes. Carefully lift out using a knife to loosen edges, then transfer to a rack. Slice when cool or enjoy warm for a tender crumb.
PREP TIME
7 minutes
COOKING TIME
18 minutes
TIPS
- Even Cooking: Roast or steam the sweet potato until fork-tender for the smoothest mash.
- Oil Choice: Use extra‑virgin olive oil for a subtle fruity note or sunflower oil if a neutral flavour is desired.
- Batter Consistency: Aim for a pipeable batter and slightly thicker than pancake mix, to ensure a moist loaf.
- Tin Size: A small tin yields a taller loaf; adjust bake time slightly if using a larger mould.
- Honey Swap: For strict vegans, replace honey with equal maple syrup and reduce liquid elsewhere if needed.
- Check Early: Start testing at 18 minutes to avoid a dry crumb because every oven varies.
VARIATIONS
- Nut Crunch: Fold in 1 teaspoon chopped walnuts or pecans for added texture and healthy fats.
- Spiced Twist: Stir ¼ teaspoon ground cinnamon or pumpkin pie spice into the batter for a warming aroma.
- Berry Burst: Gently mix 1 tablespoon fresh or frozen blueberries for fruity pops.
- Vanilla Depth: Add ¼ teaspoon pure vanilla extract to amplify sweetness and fragrance.
- Seed Sprinkle: Top the loaf with a pinch of chia or sunflower seeds before baking for crunch and visual appeal.
PREPPING AND STORAGE
- Fridge: Store cooled loaf wrapped in parchment in an airtight container for up to three days.
- Freezer: Once completely cool, wrap in plastic and foil; freeze for up to one month. Thaw at room temperature or warm in a low oven for 5 minutes before serving.