Kirbie's Cravings

3 Ingredient Sweet Potato Bread (No Yeast, Eggs, Butter or Oil)

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.


  • 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

3 Ingredient Sweet Potato Bread

Servings: 12 slices
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Course: Breakfast
Cuisine: American
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.
4.6 from 10 votes


  • 1 cup (240 g) sweet potato puree
  • 2 cups (250 g) self-rising flour
  • 5 oz milk


  • 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.


  • To make your own self-rising flour, whisk together 2 cups all purpose flour + 3 tsp baking powder + 1/2 tsp salt. Measure out 2 cups for the recipe.
  • 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, Potassium: 18mg, Fiber: 1g, Sugar: 2g, NET CARBS: 18g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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49 comments on “3 Ingredient Sweet Potato Bread (No Yeast, Eggs, Butter or Oil)”

  1. 1 cup is the equivalent of how many sweet potatoes? Two?

  2. This is a non-sweet bread. Mine baked in 30 mins at 350. I greased the loaf pan. No need for parchment paper. Loaf popped out fine.
    It cuts well and toasts in toaster and color is nice. I ate like my regular non yeast bread. Only difference between this and my non-yeast bread I make is this has no butter. I make my own baking powder to alleviate aluminum. So making my own baking powder and self-raising flour is not three ingredients. This bread is bland, but I put peanut butter and jelly on it. There is NO sweet potato flavor. Three stars ***

    • Thanks for sharing your thoughts! The canned puree we use does give the bread a some sweet potato flavor, so curious to know what kind you used?

  3. Loved the taste and the texture of the crust (chewy rather than crisp). I ended up with 300 gms of sweet potato by the time it was peeled, boiled and mashed so I adjusted everything else up 20% too – roughly 300 gms flour and 6oz soy milk. On mixing I got a soft dough rather than a batter, probably because I had forgotten to adjust for gluten free self-raising flour (I often find it absorbs more liquid than regular flour does).
    Rather than start again, or add more liquid, I went with it to see how it would turn out. I hand-shaped it into a flat oval and cut some lines into the top to help it rise and it took about half an hour. A bit dense and didn’t rise enough so I’ll cut down on the flour next time and will try again for sure!
    5 stars to compensate for user error…..I do love a minimalist recipe!

  4. I love this bread…it’s sooo easy and delicious!!! It’s my second time making it. Will make often. Thank you for a fool proof awesome home .made bread ?

  5. Wondering if you think the batter can be cooked in a muffin tin vs. a bread pan?

  6. Whisking the dough is impossible! I should have used my kitchen aid, but I had to knead the dough to get a thorough mix. The bread came out wonderful.

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