If you are looking for a delicious, nutrient-packed spin on traditional sourdough, this Sourdough Sweet Potato Loaf is about to become your new favorite bake.
Combining the tangy complexity of sourdough with the natural sweetness and moisture of roasted sweet potatoes, this loaf is perfect for breakfast toast, warm fall dinners, or simply enjoying it on its own with butter.
Here you can see why sweet potatoes work so beautifully in sourdough, and pro tips for achieving a soft, airy crumb and golden crust every time.
Why Bake a Sourdough Sweet Potato Loaf?
This flavorful bread delivers a tender crumb, a beautiful golden color, and added nutritional benefits like fiber and vitamin A, making it a perfect choice for both everyday baking and seasonal comfort food. Sweet potatoes bring more than just flavor—they add:
Incredible moisture for a tender crumb
Natural sweetness complements sourdough’s tang.
Vibrant color (that gorgeous golden hue!)
Nutrients like fiber, potassium, and vitamin A It is the perfect loaf for bakers who want to branch out from traditional lean sourdough and explore softer, richer bread.
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Ingredients
Most ingredients are pantry staples for sourdough bakers:
- Sourdough Starter : 100% hydration sourdough starter.
- Sweet Potato Puree : I made boiled sweet potato puree; you can use roasted sweet potato puree.
- All-purpose flour : Unbleached all-purpose flour is good; you can use combo all purpose flour and wheat flour.
- Vegetable oil : use your favorite oil
- Egg: Adds moistness to the loaf
- Baking soda : Function as leavner in this recipe.
- Sweetener : here we use both brown and sweet sugar.
- Sweet potato spice: homemade spice mix recipe is here.
- Milk: you can use any milk.
See recipe card for quantities.
How to make this Sourdough Sweet Potato Loaf
First in medium bowl add flour, salt, sugar and sweet potato spice mix and baking powder and mix well.
In another bowl add vegetable oil, eggs, sweet potato puree, sourdough starter, and milk and mix well.
- Step 1: Combine sweet potato spice, flour, and baking soda
- Step 2: Egg, vegetable oil, brown sugar, sugar, s and sourdough starter
- Step 3: Mix in with sweet potato puree
- Step 3: Add dry ingredients
- Step 4: Fold in with pecans and bake at 350°F for 60 mintues
Combine dry ingredients with wet ingredients and fold in pecan
Bake at 350°F and enjoy!
Variation
If you enjoy nutty texture, fold in chopped nuts such as pecans, walnuts, or almonds for a rich, crunchy bite.
For a sweeter breakfast-style variation, you can include swirls of maple syrup, brown sugar, or cinnamon sugar, or you can add dried fruits like cranberries, raisins, or dates for bursts of sweetness.
Savory option add herbs such as rosemary, thyme, sage, or roasted garlic turn the loaf into an amazing side for fall dinners, soups, or holiday meals
You can also blend in pumpkin or butternut squash purée for a different twist while keeping the loaf soft and moist, or incorporate seeds like pumpkin, sesame, or sunflower for added nutrition and texturehey’re cooking for that could use this. This is also a great idea to link out to another blogger with a similar recipe that fits a different diet.
Storage
This Sourdough Sweet Potato loaf will be stored at room temperature in an airtight container for up to 3 days.
This sweet potato loaf also freezes well; cool bread completely before wrapping and freezing.
Top Tip
Share something here that you think is key to making this recipe well, such as: Don’t overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.
FAQ
Can I use whole wheat flour instead of all purpose flour for this sweet potato loaf recipe? Yes you can, best results will be using half and half of both the flour.
#BreadBakers is a group of bread-loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
