Saturday, August 02, 2008

Sweet Potato and Chevre Bread

Kelly from Sounding My Barbaric Gulp is hosting this edition of Weekend Herb Blogging and this time I have Sweet Potato on the menu.

sweet potato© by Haalo

Sweet Potatoes are another of these confusingly named vegetables - it appears that these orange fleshed varieties are better known as Yams in the US and Kumara in New Zealand. Furthermore they are only distant relatives of both the potato and yam families.

Due to its orange colour, Sweet Potatoes are extremely high in Vitamin A as well as Vitamins B6, C, E, K, Niacin, Riboflavin, Thiamin. They are also contain Calcium, Copper, Folate, Iron, Magnesium, Manganese, Pathothenic Acid and Zinc.

Some studies show that Sweet Potatoes have antioxidant properties and that it also helps to regulate blood sugar levels in the body.

I've decided to use sweet potato in a savoury bread. I've taken inspiration from Liz Franklin and her book Quick Breads and what started out as a Carrot and Chilli Loaf as been well and truly mangled to obtain this variation.

Ground Nutmeg and Sage, both ingredients that are just made for Sweet Potato, have been added as well as a good amount of fresh goat cheese or Chévre as it provides a lovely contrasting tang. I've also baked these as mini loaves but it can easily be made as one large loaf if desired.

sweet potato and goat cheese bread© by Haalo

Sweet Potato and Chèvre Bread
[Makes 10 mini loaves]

325 grams plain flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon ground nutmeg
120 grams butter
12 sage leaves, finely sliced
2 eggs
¾ cup milk
300 grams sweet potato, grated
100 grams Chèvre, broken into pieces

Heat the butter with the sage leaves over a low heat until melted. Allow to cool before using.

Steam the grated sweet potato for a few minutes to soften slightly and then place in a strainer to remove any extra moisture.

Sift the flour with the baking powder, salt and ground nutmeg and place it into a large bowl. Sprinkle in the sweet potato and stir well to distribute it amongst the flour.

Whisk the eggs lightly with the milk and pour into the bowl along with the melted butter - stir until just amalgamated.

Sprinkle over the chèvre and just gently fold it through.

Lightly butter the bread tin and fill each mould three-quarters full.

sweet potato and chèvre bread© by Haalo,

Bake in pre-heated 180°C/350°F oven for about 30 minutes or until golden and cooked through.

sweet potato and chèvre bread© by Haalo

Allow to stand in the tin for a few minutes before turning out onto a wire rack.

sweet potato and chèvre bread© by Haalo

These are rather delectable eaten warm.

sweet potato and chèvre bread© by Haalo


  1. Wow! I love the sound of this and right now I have an overabundance of sage that needs to get used. (Saving to!)

  2. what a lovely idea! I bet this would make a healthy and interesting alternative to serve in place of corn breads. Just looking at it has me thinking chili.

  3. Oh, how I want this right now!


  4. Thanks Kalyn - i love sage and saltimbocca is one of my favourite uses for it.

    Thanks Erin -sounds like a great idea!

    Thanks Paz - hot from the oven, it will have your name on it!

  5. :-)))))))
    Paz xxoo

  6. That bread looks really good!

  7. That looks AMAZING. Like Kalyn I have a lot of sage right now. Will definitely try this.

  8. This sounds like a great recipe! What inspired choices of ingredients.

  9. i loveee sweet potatoes, thanks for the inspiration! :)

  10. Thanks Kevin!

    Thanks Maven - hope you enjoy it!

    Thanks JS - it's hard to go wrong with this combination.

    Thanks Rita!

  11. These look incredible! I can't wait to get back to my own kitchen and try them... and I'm betting they're going to make an appearance at my Thanksgiving table...

  12. Thanks Emiglia - hope you enjoy them!

  13. what a delicious idea! thank you! this is going on the list soon! :)

  14. I'm making this bread for the second time since the post. It is absolutely fabulous! I am NOT a baker and my first batch turned out perfect. I used one loaf pan...this time...the mini pan is in the oven.

    Thank you for this wonderful post! A family favorite for sure!

  15. Thanks Cutie - that is wonderful - so happy to hear that you've all enjoyed it!


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