Healthy Sweet Potato Bread

Healthier version of Sweet Potato Bread

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Roast sweet potatoes: Wrap the sweet potatoes in aluminium foil, then roast them for 35-45 minutes in an oven set to 180°C (350°F, convection), or until a knife poked into it slides in without much resistance. Let them cool before proceeding.

Step 2

Make the filling: When the sweet potatoes are done roasting, peel off the skin (they should come off easily) and mash up the flesh. (Optionally, for silky smooth potato puree, you can pass it through a sieve or a tamis. This helps remove bits of skin as well.) While the mash or puree is still warm, fold in the coconut oil and honey and mix them well. Chill the filling in the refrigerator for at least 1 hour, or overnight up to 24 hours, to thicken it and make it easier to work with.

Step 3

Make the dough: Sift the almond flour, oat flour, whole wheat flour, and salt into a bowl. Add the egg, honey, and almond milk. Mix until smooth. Then, add in the coconut oil and knead until well incorporated. Let the dough rest for 30-45 minutes at room temperature.

Step 4

Fill the dough: Split the dough into 60g portions. Cover the dough pieces with a cloth. Flatten each piece into a disc and add sweet potato filling. Wrap the dough around the filling to enclose it completely. Keep the filled dough balls in the fridge while you work.

Step 5

Baking prep: Preheat the oven to 160°C and line a baking tray with parchment paper or a silicon mat.

Step 6

Colour the dough: Roll the filled dough balls into oblong logs. Dust the purple sweet potato powder on a work surface and coat the dough logs in the powder.

Step 7

Bake: Place the sweet potato bread on the lined baking tray and bake for 16-18 minutes, until slightly expanded and cracked. Remove from the oven and let cool on a wire rack for 5-10 minutes.