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Savory Sweet Potato Pan Bread with Sun-Dried Tomatoes

Savory Sweet Potato Pan Bread with Sun-Dried Tomatoes | Healthy Helper @Healthy_Helper Who says bread is off limits on a Paleo diet? This Savory Sweet Potato Pan Bread proves you can still enjoy doughy deliciousness no matter what your dietary needs are! Studded with zesty sun-dried tomatoes, gluten-free, and full of healthy ingredients, this recipe will be your new go-to when you're craving bread.

4.9 from 9 reviews


  • 1 ¾ lb sweet potatoes, peeled, diced, and steamed until soft
  • 10 sun-dried tomatoes, chopped
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1 tsp parsley flakes
  • ½ tsp Italian seasoning
  • 2 tsp dried basil
  • ½ cup tahini
  • 2 eggs, beaten
  • ½ cup almond meal
  • ¾ tsp salt
  • ½ tsp baking soda
  • 1 tsp baking powder
  • sesame seeds, for topping


  1. Preheat oven to 375. Mash sweet potatoes into a puree. Mix with tahini and eggs. Add in spices, almond meal, salt, baking powder, and baking soda. Once evenly mixed, fold in sun-dried tomatoes until evenly distributed throughout the batter. Spray a cast iron skillet with cooking spray or line with parchment paper and then pour in the bread batter. Spread evenly in the skillet. Sprinkle with sesame seeds. Bake for 30 minutes or until knife comes out cleanly from the center. Let cool completely on a wire rack, slice, and serve with extra tahini drizzled on top!