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A close view of the slices of savory sweet potato bread

Savory Sweet Potato Bread

This aromatic and yeast free Savory Sweet Potato Bread is a perfect home baked bread! Its made with healthy and simple ingredients. Along with being vegan its great for breakfast or snacking at any time of the day. 
Course Bread, Breakfast, Side Dish
Cuisine American
Keyword sweet potato bread, sweet potato bread recipe, sweet potato quick bread, sweet potato sandwich bread
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 14
Calories 163kcal
Author Gunjan


  • 3 cups whole grain spelt flour
  • 2 1/2 cups mashed sweet potatoes
  • 1 tsp dried garlic
  • 1 tsp dried rosemary
  • 1 tsp dried parsley
  • 1 tsp onion powder
  • 1 tbsp flaxseed meal
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 tsp maple syrup
  • 1 tbsp olive oil
  • 1/4 cup water
  • 1 tbsp white sesame seeds


  • Preheat oven at 375 degree Fahrenheit and prepare 9*5 inch bread pan by greasing and dusting it.
  • In a bowl combine all the ingredients (except water and sesame seeds) and knead very well with hands so that sweet potatoes are well mixed.
  • Add water gradually to it for soft dough. (Tortilla like dough). The dough should be soft but not runny. It should stick well and should be firm at the same time. Knead for 3-4 minutes. The more you knead the dough the softer and fluffy the bread would be.
  • Now shape the dough as per your baking pan. Don’t press it from above too much. It’s ok to have a small oblong shape as well like artisan breads. Place the dough in the pan.
  • Sprinkle the sesame seeds on its top and bake in the middle rack for 25 minutes. Then turn the pan to the other side for even baking and bake again for another 15 minutes or until the tester comes out clean.
  • Take it out of the oven and let it cool for a while. Cut into desired slices and eat with vegan margarine/butter or any topping of your choice.


  • This bread is soft from inside and chewy from outside. Taste best with butter.
  • Can be refrigerated for a week in an air tight container. Toast it and enjoy.
  • The potatoes need to be boiled and peeled first and then mashed by hands or in a processor. The smoother mashed sweet potatoes the better for the bread dough. 


Calories: 163kcal | Carbohydrates: 32g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 165mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Calcium: 19mg | Iron: 1mg