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Sweet Potato Skillet Bread

This Sweet Potato Skillet Bread warms up any chilly Fall day. Maple syrup softly sweetens this quick bread and the spices give a gentle flavor. I grab a slice for breakfast on the go and enjoy the bread with chili or soup later in the day.


8 ounces (1 large) sweet potato, roasted and peeled

1-2 tablespoons butter

2-3 tablespoons flour


1 ½ (328g) cups oat bran

1 cup (138g) flour

1 tablespoon baking powder

1 tablespoon cinnamon

1 teaspoon nutmeg

½ teaspoon ground cloves

½ teaspoon dry ground ginger

½ teaspoon salt


2 large eggs

¼ cup (85g) maple syrup

½ cup (125g) Greek yogurt

½ cup (125g) unsweetened almond milk

2 tablespoons (28g) grapeseed oil (or other neutral oil)

  • Roast the sweet potato in the overn for 80-90 minutes at 400° Fahrenheit. Cool completely. This can be done a day ahead.

  • Grease a 10" iron skillet with butter and lightly dust with flour.

  • In a large bowl, combine all dry ingredients. Set aside.

  • In a second bowl, mash the sweet potato. Add all of the wet ingredients. Mix well.

  • Pour the wet ingredients into the dry mixture. Stir well.

  • Tip the batter into the iron skillet. Spread evenly out to the edges.

  • Bake at 425° Fahrenheit for 25-30 minutes. You know the bread is done when you insert a metal or wooden skewer and it comes out clean. The edges will have pulled away from the sides of the pan and have darker color.

  • Allow to cool 10-15 minutes before slicing. Serve warm or at room temperature.

One sweet potato (for this recipe), two sweet potato (my crazy puppy curled up for a nap)…!

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