This bread is made out of sweet potatoes but has no sweet taste to it and is perfect for sandwiches, or as side with soups, pasta, or salad. A slightly dense bread with a medley of flavors like garlic, rosemary, parsley, and some onion powder – this bread is heavenly and a must-try.

Savory Sweet Potato Bread [Vegan]

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  • 3 cups whole-grain spelt flour
  • 2 1/2 cups mashed sweet potatoes
  • 1 teaspoon dried garlic
  • 1 teaspoon dried rosemary leaves
  • 1 teaspoon dried parsley
  • 1 teaspoon onion powder
  • 1 tablespoon golden flax meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon maple syrup
  • 1 tablespoon olive oil
  • 1/4 cup water
  • 1 tablespoon white sesame seeds


  1. Preheat oven at 375°F and prepare a 9x5-inch bread pan by greasing and dusting it with flour.
  2. In a bowl combine all the ingredients (except water and sesame seeds) and knead very well with hands so that sweet potatoes are well mixed.
  3. Add water gradually to create a soft dough. The dough should be soft but not runny. It should stick well and should be firm at the same time. Knead for 3-4 minutes. The more you knead the dough the softer and fluffy the bread will be.
  4. Now shape the dough as per your baking pan. Don’t press it from above too much. It’s okay to have a small oblong shape as well, like artisan breads. Place the dough in the pan.
  5. Sprinkle the sesame seeds on its top and bake in the middle rack for 25 minutes. Then turn the pan to the other side for even baking and bake again for another 15 minutes or until the tester comes out clean.
  6. Take it out of the oven and let it cool for a while. Cut into desired slices and eat with vegan butter or any topping of your choice.


Leftover sliced bread can be stored for a week in the refrigerator.


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