Who says bread is off limits on a Paleo diet? This Savory Sweet Potato Pan Bread proves you can still enjoy doughy deliciousness no matter what your dietary needs are! Studded with zesty sun-dried tomatoes, gluten-free, and full of healthy ingredients, this recipe will be your new go-to when you’re craving bread.
When I was researching food holidays for the month of September, I came across the fact that September is National Potato Month! Whether they’re talking about regular potatoes or sweet potatoes, I am not sure. But I thought it only made sense to kick off the month with a potato-full recipe that I know you’ll all love.
I’ve been holding onto this recipe for a while now, but I think it’s finally the perfect time to share it based on the paleo foods kick I’ve been on in the past few weeks. First, I replaced bread in your classic tuna melt recipe with sweet potato toast, and today I am giving you a healthy, paleo bread alternative that’s super easy to make and totally flourless!
It’s an awesome replacement for cornbread or can even be sliced up and used for gourmet sandwiches!
I give you my Savory Sweet Potato Pan Bread with Sun-Dried Tomatoes!
Yep you heard that right…PAN BREAD! No yeast or waiting for dough to rise. Just pull out a handy-dandy skillet and pour your ingredients in. This recipe cooks up perfectly and results in a fluffy, delicious bread that you’d never know was paleo or gluten-free.
It’s also flourless and full of amazing flavor from all the different spices/herbs used. My mom’s sweet potato hoarding comes in clutch again with inspiration for another delicious recipe! 😉
Savory Sweet Potato Pan Bread with Sun-Dried Tomatoes
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 6-8 slices 1x
- Category: Savory Snacks
- 1 ¾ lb sweet potatoes, peeled, diced, and steamed until soft
- 10 sun-dried tomatoes, chopped
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp parsley flakes
- ½ tsp Italian seasoning
- 2 tsp dried basil
- ½ cup tahini
- 2 eggs, beaten
- ½ cup almond meal
- ¾ tsp salt
- ½ tsp baking soda
- 1 tsp baking powder
- sesame seeds, for topping
- Preheat oven to 375. Mash sweet potatoes into a puree. Mix with tahini and eggs. Add in spices, almond meal, salt, baking powder, and baking soda. Once evenly mixed, fold in sun-dried tomatoes until evenly distributed throughout the batter. Spray a cast iron skillet with cooking spray or line with parchment paper and then pour in the bread batter. Spread evenly in the skillet. Sprinkle with sesame seeds. Bake for 30 minutes or until knife comes out cleanly from the center. Let cool completely on a wire rack, slice, and serve with extra tahini drizzled on top!
So have you ever had paleo bread before? I’ve had gluten-free varieties, but nothing really like this recipe! It’s almost like a mix of cornbread and cake in terms of texture. Dense, doughy, sweet n’ savory all at the same time.
And did I mention it’s great drizzled with extra tahini on top? In all honesty, I am not a huge tahini fan, but in this recipe…it’s killer! And it tastes even better with more on top. The sweet and savory flavors within the bread compliment the rich, nutty tahini so well. And who doesn’t love a slice of bread drizzled with a buttery spread?
Paleo people and regular bread lovers alike will enjoy this bread. My recipe testers approved whole heartedly and I know you’ll like it too!
Here’s to National Potato Month, bread for all, and a delicious start to FALL recipe sharing! Yes that’s right…get ready for all the pumpkin, squash, and sweet potatoes in the coming weeks! 😉
Have you ever had paleo bread?
What’s your favorite kind of potato?
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