Better Than Takeout, Bread, Breakfast/Brunch, Gluten-Free, Lightened Up, Low Sugar, Snack, Vegetarian

Sweet Potato Bread for Breakfast

March has been a weird month. As a nurse practitioner, it’s the year of the nurse. However, with the coronavirus pandemic knocking on our door (or literally at our door), I wasn’t expecting the year of the nurse to be quite like this. I deal with stress by cooking and baking. You should maaaybeee expect some baking recipes to come. I started on this sweet potato bread recipe before the pandemic broke out, and man, this breakfast bread is good. After some tweaks, it’s finally ready to share. Oats and almond flour are the “flour” or grains and applesauce and Greek yogurt act as the butter and oil. Have you had Starbucks’ pumpkin loaf when it debuts each fall? This Sweet Potato Breakfast Bread is that good, but a little healthier for you. It’s spiced, just the right amount of sweet, and pairs oh-so-well with your bitter cup of coffee in the morning or a mug of tea.

Ingredients (makes 1 loaf with 12 to 16 slices).

  • 1 c old fashioned oats
  • 3/4 c almond flour
  • 3/4 c turbinado sugar
  • 1 t baking soda
  • Pinch of salt
  • 1 T cinnamon
  • 1 t ginger
  • 1 t nutmeg
  • 1/2 t cloves
  • 1/2 medium sweet potato, peeled and cubed
  • 1 t vanilla
  • 1/4 c nonfat plain Greek yogurt
  • 3/4 c unsweetened applesauce
  • 2 eggs, divided

Directions.

  1. Preheat oven to 350º F. Grease or line loaf pan with parchment paper.
  2. Steam sweet potato cubes in microwave in covered container or roast in oven until tender and easily pierced with a fork.
  3. Using a food processor or blender, grind oats to create a flour. Set aside.
  4. While sweet potato cooks, combine oat flour through cloves. Mix well.
  5. Once sweet potato is tender, transfer cubes to a blender with vanilla and 1 egg. Blend until fluffy and smooth.
  6. Combine sweet potato mixture with dry ingredients. Using a mixer, add remaining egg, Greek yogurt, and applesauce and mix until smooth batter forms.
  7. Transfer batter to loaf pan and bake for 42-50 min until browning and firm. Let set in the pan for 10 min after and then cool on wire rack.
  8. Enjoy!

Adapted from Averie Cooks‘ “Cinnamon & Spice Sweet Potato Bread.”


Nutrition for 1 of 16 slices.
102 calories  •  3.6 g fat (31%)  •  15.6 g carbs (58%)  •  3 g protein (11%)  •  1.5 g fiber  •  10.7 g sugar
* These are estimates based off specific products I used and how I entered ingredients in a fitness tracker. This is completely subjective and used to give a rough nutritional estimate.

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