Savory Sweet Potato Bread Recipes

SAVORY SWEET POTATO BREAD

Steps:

• Preheat oven at 375 degree Fahrenheit and prepare 9*5 inch bread pan by greasing and dusting it.
• 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.
• Add water gradually to it for soft dough. (Tortilla like 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 would be.
• Now shape the dough as per your baking pan. Don't press it from above too much. It's ok to have a small oblong shape as well like artisan breads. Place the dough in the pan.
• 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.
• Take it out of the oven and let it cool for a while. Cut into desired slices and eat with vegan margarine/butter or any topping of your choice.

SWEET POTATO BREAD I

Steps:

• Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts.
• Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour.

SWEET AND SAVORY BREAD PUDDING

Steps:

• Set an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Grease a 9 by 13-inch glass baking dish. Set aside.
• In a large skillet, melt the butter over medium-high heat. Add the butternut squash and parsnips. Season, to taste, with salt and pepper. Cook, stirring occasionally, for 5 minutes until slightly softened. Set aside to cool.
• Add the bread to a large bowl.
• In another bowl mix together the heavy cream, eggs, brandy, vegetable oil, brown sugar, cinnamon and thyme. Pour the cream mixture over the bread and toss gently to coat. Add the cooled vegetables and toss until the bread is coated. Spoon the mixture into the prepared pan. Bake for 40 to 45 minutes until the bread pudding is puffed and golden.

SAVORY SWEET POTATO BREAD (PALEO, NUT FREE)

Steps:

• Preheat oven to 350 degrees F.
• Wash sweet potato and cut into cubes, then steam in a steamer pot until tender. Cool to room temperature.
• Add cooled sweet potato, egg and olive oil to food processor* Blend until well mixed.
• Add in cassava flour, thyme, baking soda and salt. Mix with a spatula, then blend.
• Add in water, mix with a spatula and then blend until smooth.
• Pour batter into a lined 8" x 4" baking pan. Bake at 350 degrees for 60 minutes.
• Remove bread from oven and cool in pan to room temperature, or for at least 15 minutes. Then, transfer to a cooling rack to further cool and release some moisture.

SAVORY SWEET POTATO PAN BREAD

Steps:

• Heat oven to 350°. Grease bottom only of round pan, 9x1 1/2 inches, with shortening.
• Mix sweet potato, sugar, oil and eggs in large bowl. Stir in remaining ingredients except sesame seed. Spread in pan. Sprinkle sesame seed over batter.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Serve warm.

SAVORY ROASTED SWEET POTATOES

Steps:

• 1. Preheat your oven to 400 degrees.
• 2. Peel 6 medium sized orange-colored yams. Chop them into 1 inch cubes.
• 3. Line 2 large cookie sheets with tin foil and lay the yams out evenly on them.
• 4. Drizzle 2 Tb of olive oil over each of the pans and toss the yams with your fingers making sure the oil is distributed evenly.
• 5. Into a small bowl combine 1/2 tsp thyme, 1/2 tsp garlic salt, 1/2 tsp chili powder, 1/2 tsp cumin, 1 tsp sugar, 1/4 tsp seasoned salt and 1/8 tsp cayenne pepper.
• 6. Sprinkle half of the seasoning mixture over each pan of yams and then toss them around a bit with your fingers, making sure the seasoning is evenly distributed.
• 7. Sprinkle a bit of salt and pepper over the top.
• 8. Toss the pans into the oven and allow the yams (sweet potatoes!) to roast for 30-40 minutes, or until they are soft on the inside and the outside gets a little bit charred. Don't let them burn, mind you. They just need to get a little bit dark on the outside (for maximum heavenly flavor, of course). Give them a taste and add more salt and pepper to your liking. Enjoy!

SAVORY SWEET POTATO BREAD

Steps:

• 1. Preheat oven to 350 degrees. Grease bottom of an 8-inch round baking pan.
• 2. Combine both flours, onion, baking soda and salt in a medium bowl; mix well and set aside.
• 3. Combine sweet potatoes, sugar, oil and eggs in a large bowl; mix well.
• 4. Add flour mixture to sweet potato mixture; stir until combined. Spread batter evenly in prepared pan.
• 5. Bake bread until toothpick inserted in center comes out clean, 25-30 minutes. Plan pan on wire rack to cool slightly. Cut into wedges and serve warm!
• 6. Hint...since you only need 1 tablespoon of minced onion in this recipe, you can mince the whole onion and freeze portions up to 3 months to use later!

SAVORY SWEET POTATO WEDGES RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Cut sweet potato into wedges. Set aside.
• Prepare breading mixture in a large bowl and set aside. Whisk 2 eggs in a separate bowl.
• Dip wedges, one by one, in the egg mixture followed by the breading mixture and place on a baking sheet lined with parchment paper.
• Bake for 30-35 minutes, or until golden brown. For best results, flip halfway.
• While wedges are baking, prepare the avocado dipping sauce by mashing the avocado with a fork until consistency is smooth and then adding the other ingredients. (You may also use a high speed blender or food processor.)
• Enjoy!