Wednesday, October 30, 2013

Sweet Potato Bread

I love the flavors of fall - pumpkin, cinnamon, ginger ..... with a pumpkin allergy and cinnamon histamine problems, however, I have to get creative!  Sweet potatoes mimic the taste and feel of pumpkin nicely and I've found that using molasses and ginger gives an flavor that satisfies my fall cravings.  This recipe is adapted from one Diane Neuman has on her blog - a wonderful resource for allergy cooking.

We like to eat this warm with a scoop of ginger ice cream on top!

Sweet Potato Bread - makes one loaf

1 1/2 cups rice flour
1 cup organic sugar
1/2 tsp cream of tartar
1/2 tsp baking soda
1 tsp powdered ginger
1/2 cup olive oil
1 cup sweet potatoes (boiled, peeled, and mashed - peeling after 
      boiling helps keep the potassium)
1/4 cup blackstrap molasses
2 T homemade vanilla
2 eggs or 2T flax + 6 T water microwaved for 1 minute

Mix together dry ingredients.  Add with the rest of the ingredients to a food processor (if you don't have one, mash the sweet potatoes well and use a mixer).  Process until smooth and pour into a well oiled loaf pan - I also added a piece of parchment paper to the bottom of the pan.  Bake at 350 degrees for a metal pan or 325 degrees for a glass pan for about 1 hour, or until a toothpick in the center comes out clean.  Cool for 15 minutes and then turn out onto a rack to cool further.


  1. Oh I like the tweaks! I am going to have to try a few :-) And I had no idea about the skin! TY! In the future I will leave the skin until after they are cooked! I love our corn free community, In the past two years you all have taught me more then I had learned in a life time about food. Oh and FYI, I love how your blog is setup- mine is a redhot mess, but then, I am well represented, I am a "scattered" kind of person! :-)