This sweet potato bread is so easy to make. It doesn’t require any yeast, kneading or proofing. It also doesn’t need eggs, butter or oil. The bread is just 3 ingredients and takes about five minutes to prepare before it’s ready to be baked.
overhead photo of sliced sweet potato bread.

I’ve made a lot of easy breads lately but this one is one of my favorites. The sweet potato gives the bread a hint of sweetness and keeps the bread very moist. The bread is very soft and tender.

Ingredients

  • Sweet Potato Puree
  • Self-Rising Flour
  • Milk or milk substitutes

Sweet Potato Puree: You can make your own sweet potato puree or used canned puree. For canned, I like using Farmer’s Market Organic Sweet Potato Puree, which is sold at most supermarkets near me. Sweet potato puree can be substituted with pumpkin puree but the bread won’t be sweet.

Self-Rising Flour: I use self-rising flour because it already has baking powder and salt added to it. My favorite brand is Lily’s. If you don’t have self-rising flour, you can easily make your own by mixing together all-purpose flour, baking powder and salt. I share the exact measurements in the notes section of the recipe card at the end of the post.

Milk: I used low fat milk, but you can also use fat free or whole milk. Dairy milk alternatives like soy milk or almond milk should also work.

Bread Texture

Even though this bread does not contain yeast, it has a similar consistency to bread made with yeast. It’s not like other quick breads that usually have a cake-like texture. However, the bread is very soft and tender and crumbles a little more than most yeast breads. I actually prefer the easy soft texture. I was able to eat this when going through some dental problems and my toddler is able to easily chew on this as well.
close-up shot of the bread.

How to Make Sweet Potato Puree

This bread uses pure sweet potato puree (nothing else added to the puree). You can use canned sweet potato puree or make your own. To make your own sweet potato puree, you just need to cook the sweet potatoes until soft, remove the skins, and puree them in a food processor or blender.

You can cook the sweet potatoes by boiling them or roasting them in the oven. If you are boiling them, I recommend peeling them before boiling them. If you are roasting them, you can remove the skin after the potatoes are done roasting because once they are roasted, it is easy to pull the skin off of the sweet potatoes.

Once the potatoes are cooked until soft (and skins are removed), put the sweet potatoes in the blender or food processor and blend until smooth.
slices of sweet potato bread.

More Easy Bread Recipes

4.41 from 15 votes

3 Ingredient Sweet Potato Bread

This easy bread takes about 5 minutes to prepare. It doesn't require any yeast, eggs, butter or oil. It comes out soft and tender.
Servings: 12 slices
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
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Ingredients

  • 1 cup (240 g) sweet potato puree
  • 2 cups (250 g) self-rising flour, see note regarding amount needed
  • 5 oz milk

Instructions
 

  • Preheat oven to 350°F. Line an 8 x 4 inch baking pan with parchment paper.
  • In a large mixing bowl, add all ingredients. Whisk together until batter is smooth and no flour lumps remain. Pour mixture into prepared pan.
  • Bake for about 45-50 minutes or until bread is done. When bread is done, toothpick inserted should come out clean, when you press on the loaf it should also bounce back. Let bread cool before cutting and slicing.

Notes

  • This recipe was originally tested with White Lily self-rising flour which has a lower protein amount than some other brands of self-rising flour. The amount of protein affects the amount of liquids needed. If you are using a self-rising flour that has 2 grams of protein per 1/4 cup, then you can make the recipe as written.
  • If you are using a self-rising flour brand that has 3 grams of protein per 1/4 cup, then remove 4 tbsp of flour from the amount stated in the recipe and replace with 4 tbsp of cornstarch.
  • To properly measure flour, spoon the flour into the measuring cup and then level off with a knife. Do not directly dip the measuring cup into the flour because this results in too much flour. Use this method of measuring whether you are measuring self-rising flour or measuring all purpose flour to make your own self-rising flour.
  • Homemade self-rising flour:
    • If you are using all purpose flour with 2 grams of protein per 1/4 cup: Whisk together 2 cups all purpose flour + 3 tsp baking powder + 1/2 tsp salt.
    • If you are using all purpose flour with 3 grams of protein per 1/4 cup: Whisk together 1 cup + 12 tbsp all purpose flour + 4 tbsp cornstarch + 3 tsp baking powder + 1/2 tsp salt.
  • Bread can be stored in an airtight container at room temperature for 1-2 days or in the fridge or freezer for longer.
Serving: 1slice, Calories: 87kcal, Carbohydrates: 19g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Sodium: 244mg, Fiber: 1g, Sugar: 2g, NET CARBS: 18
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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