Of which 3 g sugars and 4.2 g saturated fat.
No-added-sugar version: 139 kcal and 1 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin A (sweet potato) · Fiber (sweet potato) · Complete protein (egg)
Allergens egg
Fluffy sweet potato bread
No yeast, ready in under an hour.
Ingredients
- 1 cup sweet potato purée (boiled or roasted, well drained) (240 g / 8½ oz) — at room temperature
- 1½ cups brown rice flour (180 g / 6½ oz)
- ½ cup sweet cassava starch, polvilho doce (60 g / 2 oz)
- 2 tbsp sugar (24 g / ¾ oz) — no added sugar: ¼ cup erythritol (40 g)
- 2 tsp baking powder (8 g)
- 1 tsp xanthan gum, or psyllium (3 g)
- ½ tsp salt (3 g)
- 2 eggs (100 g / 3½ oz)
- ¼ cup melted coconut oil (55 g / 2 oz)
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Preheat the oven to 180 °C (350 °F) and grease a loaf pan or a muffin pan.
- In a bowl, mix the sweet potato purée, eggs and coconut oil.
The full method (6 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Thermomix® & Co.”. The English edition is coming soon.
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