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.
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.
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.
More Easy Bread Recipes
3 Ingredient Sweet Potato Bread
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.
Nutrition
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.
Recipe sounds great and so quick!
We hope you try it!
I wanted to make my son a birthday cake without sugar and found this recipe. I doubled it (using grams NOT ounces), and poured it into a Bundt pan. Cooked at 350° for 48 min and it is SENSATIONAL!! Looks exactly like the picture, just round, and my son is currently fighting my best friend for more. We love it too! Thank you!!
I’m so happy this turned out well and that your son enjoyed it so much!
I love
Can it be made with gluten free flour
We haven’t tried it but it may work with a cup for cup GF flour. Let us know how it works for you!
1 cup is the equivalent of how many sweet potatoes? Two?
Two to three should be enough if you are making your own puree.
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?
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!
Thanks for sharing your experience – we hope you give it another try!
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 ?
So glad you love it!
Wondering if you think the batter can be cooked in a muffin tin vs. a bread pan?
It should work, but you will need to adjust the baking time.
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.
Happened to have extra sweet potatoes that needed to be used. I was intrigued by this recipe so I tried it! It was everything you promised!! Mine turned out looking just like the picture. Live your lesser ingredient recipes!!!
I’m so glad it worked out well for you!
Does I have to use cow milk? Can I use oatmilk instead?
That should work fine.
I’m so going to try this!!
Enjoy!
Can this be made gluten free using a gluten free self rising flour?
You can try a cup for cup GF flour – we haven’t tested it so can’t say for sure how it will work. If you do, please let us know how it went!
Looks interesting with not a lot of ingredients so look forward to trying.
We hope you like it!
Must try looks easy
We hope you try it!
I am intolerant to wheat, can i use gluten free flour?
We haven’t tried GF flour. If you do, use a cup for cup for the best results.
Mmmmmm
Wonderful,, more of it from you
Thank you!
Thank you for sharing this kind of recipe,all this year Just knew that sweet potato can turn into a delicious bread.God bless
You’re welcome!
How would you make this keto? I mean obvs minus the sweet potato puree. Like how would make the rest of this recipe keto? Would u sub almond or coconut flour for the all purpose flour?
Sorry, but we haven’t tested a keto version of this bread. We other Keto Bread Recipes you might like to try.
Can’t wait to make the Sweet Potatoe Bread. IT SOUNDS DEEEEELISH!!
We hope you like it!
What about making them into rolls time and temp
The batter is too loose to roll into rolls, but you can try baking it in a muffin pan. We haven’t tested it, but you will need to adjust the baking time.
Hi! Im exited to try this! Quick question.. can I use whole wheat or almond flour instead of all purpose flour? I know whole wheat can dry out things and I’m wondering how much to use! Thanks in advance!
Yes, whole wheat will make the bread drier but we haven’t tested it so can’t say for sure the adjustments you would need to make. The same is for the almond flour – without testing we don’t have a good recommendation.
Hi from the Mountains of Beautiful British Columbia, bin trying your 2-3 ingredient Wonders, keep it simple right, works for me, I’ve had to tweek a few, got no food processor, Sooooooooo, it’s strong arm and lots of chopping, keeps me fit, have a little question, when you say for example, puree like sweet potato or something, do you mean raw or cooked ? I know, probably a dumb question, Anywhooooooo, like your channel…Live Long and Prosper…Mountain Man…
You should boil or steam the potatoes first and then puree them. Hope that helps!
Will a GF flour blend work in this recipe?
Thanks.
We haven’t tried it – let us know if you do!
Does wholewheat flour work ok to make sweet potatoe bread kirbie.
Whole wheat flour can make the bread drier so keep that in mind if you try it.
It’s great this recipe I will try to make?? and put another menu of my baked shop thank you kirbie’s craving for sharing?? god bless and more power
Can this sweet potato bread be made in the slow cooker? If so, any idea how long and what setting
Thank you
Sorry, but we’ve only tested in the oven.
Luv this. Can pumpkin be substitute for sweet potato also?
Yes pumpkin puree will work, too.