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Last Updated on November 28, 2020

aip sweet potato bread

Ok, I don’t know how exactly to explain the texture of this aip bread.   It kinda reminds me of an elephant ear marries a roll and then they had this as a baby.

I know.

It makes no sense but I seriously found it hard to stop eating.

It was like, hrmm. .. I think I need to eat all of them to make sure the recipe came out ok.

Ugg, it’s tough doing what I do when you have very little self control.

Anyhow, this bread is vegan and safe for the Paleo Autoimmune diet.  I really like the addition of sweet potato because it gives the recipe another dimension. It also is a dream aip breakfast recipe.

Here’s some  testimonials on HOW FANTASTIC this AIP Bread recipe is:

“I just made this and wow! I love this recipe. I sweetened it up with a pinch of xylitol and when they were still hot I sprinkled more xylitol and put a drizzle of ghee on top. I’m in trouble. The chewy texture was perfect.” Karyn

“I have been dreaming about bread and thought, ok, it’s only $1 for the recipe so if it sucks, I’m only out $1. After my first bite, I thought I would pay $20 for this recipe. It’s THAT GOOD. Thank you!!” Annie

aip sweet potato bread

AIP Bread

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Ingredients

  • ½ cup of sustainably raised palm shortenting
  • 1 cup of water
  • 1 cup of mashed sweet potato
  • 1 cup of cassava flour
  • 1 teaspoon ofsea salt
  • 2 tablespoons of coconut flour
  • ½ cup of tapioca flour

Instructions

Preheat the oven to 350 degrees. Line a baking sheet wiht parchment paper and set aside.

Combine all the ingredients in a bowl and mix until you have a soft dough. If the dough is very wet, continue to add tapioca flour unilt you have a soft dough.

Take a large spoon and drop the dough on your baking sheet and spread/press into a circle.

Repeat until all the dough is gone.

Place the baking sheet in the oven for 55 to 60 minutes until the golden brown.

Remove from the oven and let cool

Nutrition Information:

Yield:

5

Serving Size:

1

Amount Per Serving: Calories: 226Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 472mgCarbohydrates: 44gFiber: 2gSugar: 8gProtein: 3g

Did you make this recipe?

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30 Comments

  1. Phew, since I have started trying to follow Paleo principles I get ever more frustrated that I never have all of the correct ingredients in my cupboards. Despite the fact that I have now got five different flours in my cupboard I do not have cassava. Can I use something else to make these delicious looking little breads?

    1. Hi Steve, Cassava is, well, a totally different beast. It truly reminds me of traditional flours and there isn’t anything that I’ve found that is similar. If you have an asian market in your area, you can grab some from there.

  2. I just made this and wow! I love this recipe. I sweetened it up with a pinch of xylitol and when they were still hot I sprinkled more xylitol and put a drizzle of ghee on top. I’m in trouble. The chewy texture was perfect.

  3. This recipe looks so delicious. Unfortunately, I’m allergic to cassava (and of course, tapioca). I have plantain flour on hand. Have you ever used it before? Any thoughts on whether it would be a decent sub? Methinks I need to try it and I’ll let you know how it goes. Thanks for your recipes!

  4. So, my oven baked ones came out pretty crisp. I’m wondering if maybe I baked them too long. But also it made me wonder if this dough wouldn’t be a good base for cookies!

  5. Am I missing something? I don’t see the actual recipe. Or do I have to buy something first? Not really keen on getting a membership to a club for one recipe……

      1. Kelly, I tried to join the membership but it says it is temporarily closed? Is there another way to get the recipe or the membership? thanks so much! Jill

  6. Hi Kelly – thanks for all your great recipes (LOVE the garlic rolls!). I want to try the AIP bread, but since I sometimes don’t feel well after consuming palm shortening, I would like to try it with coconut oil. I noticed that the amount of coconut oil is the sme no matter how many rolls you make. I just wanted to verify that the amount shown is the correct amount for making 6 rolls. Thanks, Patti

  7. Any chance this also doesn’t have coconut? Always looking for alternatives for my egg, nut, coconut, and seed allergic DH! Looks fabulous though! 🙂

  8. Hi I want to try this recipe however with multiple allergies and sensitivities, I would like to ensure that I can have all of the ingredients. Can you tell me just what the ingredients are before I purchase the full recipe? Thank you

  9. Hi Kelly,
    I just tried your AIP Bread recipe for the first time yesterday and the results weren’t great. I used coconut oil over shortening because that’s what I had on hand. I had to add extra water to get the dough to come together. I baked them for 65 minutes and the centers were gluey. This continues to be my struggle baking with cassava flour. Can you tell me what I’m doing wrong?

  10. Would love to try these! Do you think I could sub coconut milk ( or water or extra sweet potato) for 1/2 the oil? TIA!

  11. I’m excited to try this. I’ve failed my AIP Diet for Bread. AIP Bread scares me because I’m a bread person. Its my Kryptonite. But my health has continued to go down hill. So I Know I have to Waman Up and Start making my own AIP Breads. My first is this.