Sweet Potato Bread

This Sweet Potato loaf by Teresa Cutter- They Healthy Chef has been an absolute favourite with our naturopaths lately!

It’s the perfect loaf to make for a savoury breakfast option or a snack on the run. It’s is a great source of protein, fibre and calcium! It can also make a great lunch box addition.

If you like the taste of herbs it is wonderful to add a handful of fresh, chopped thyme and rosemary into the actual mixture.

We hope you like it as much as we do!


Recipe credit: The Healthy Chef 

Sweet Potato Bread

Prep Time10 minutes
Cook Time1 hour


  • 450 grams Raw Sweet Potato Grated
  • 4 Eggs Organic
  • 1 tsp Sea salt
  • 300 grams Almond meal
  • 2 tsp Gluten-Free Baking Powder
  • Sprig Rosemary or Thyme Fresh or dried
  • 60 ml Olive Oil Extra Virgin


  • Preheat the oven to 160 degrees on fan-forced
  • Combine the sweet potato, eggs, salt and olive oil in a bowl
  • Add the almond meal and baking powder and mix well
  • Line a loaf tin with baking paper
  • Spoon the mixture into the tin
  • Top the loaf with herbs, olive oil and some salt
  • Bake for 1 hour until cooked through
  • Remove the tray from the oven and allow it to rest in the tray for 1 hour
  • Remove from the tray after 1 hour
  • Enjoy fresh or toasted. It is delicious plain or topped with organic butter or avocado.