A First Attempt at Sweet Potato Bread: It Sure Has Potential

The Paleo diet is wonderful for so many reasons – and one of those is that it requires you to think outside the box when it comes to some conventional food items.

This week I felt like making bread. Inspired by THIS POST by Whole Foods Simply, I attempted the sweet, cakey bread. I used 1 large sweet potato (steamed), 3 eggs, and about a cup of shredded coconut.

Method

  1. Steam sweet potato (or cook via the method of your choice), then let cool and mash
    2. Beat eggs
    3. Combine ingredients
    4. Bake in a greased glassware at 375°F until a fork comes out clean and edges are bronzed – mine took approx. 35 minutes

Results: An Analysis

(I did call this an experiment after all.)

  1. The recipe I based this idea on calls for a lower cooking temperature. Since I used eggs, I used a higher cook temperature. Bear that difference in mind as you try either of these recipes or your own variation.
  2. To think that I opted not to use almond butter when I was experimenting with a recipe that called for it… I’m astounded. I wonder if I was feeling ill that day.
  3. The bread did turn out the quite moist and almost cakey inconsistency. I would love to play with this recipe some more and attempt a more conventional bread texture — something that would hold together a bit more. It’s too bad that gluten causes that in wheat-based bread so effectively.
  4. As an addendum, the original recipe calls for blending all ingredients in a food processor before baking. I didn’t do this because I wanted to try for a bit more variety in the texture. However, the shredded coconut isn’t especially appealing and I think processing the batter beforehand might result in a more palatable texture. Definitely worth a try next time.

Have you tried variations of this recipe? Try it out and let us know what else works well or better!

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