Sweet potato flour has a slightly different taste that can add a unique twist to your recipes. It is often described as having an slightly sweet flavor. This flour is a good source of fiber, gluten-free, and can be used in a variety of recipes, including breads, cookies, muffins, pancakes, and cakes.
Grain-Free Sweet Potato Pancakes
Ingredients
- 1 cup sweet potato flour
- ¼ cup coconut sugar
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
- ¾ cup almond milk
- applesauce 1 tablespoon
- coconut oil 1 tablespoon
- 1 tablespoon apple cider vinegar
- vanilla extract 1 teaspoon
How To Make Grain-free Sweet Potato Pancakes
In a large mixing bowl, whisk together the sweet potato flour, coconut sugar, cinnamon, and baking powder. This will be your dry ingredients.
In a separate bowl, combine the almond milk, applesauce, coconut oil, apple cider vinegar, and vanilla extract. This is your wet ingredients.
Pour the wet ingredients into the dry ingredients. Mix them together well until fully combined. This will form your pancake batter.
Heat a non-stick skillet over medium heat. Lightly grease it with coconut oil or cooking spray so the pancakes don’t stick.
Scoop about 1/4 cup of batter for each pancake onto the hot skillet. You will cook them in batches.
Cook the pancakes until bubbles form on the surface and the edges look set. Then, flip them over.
Continue cooking the second side until it is golden brown.
Serve the warm pancakes with your favorite toppings. Some options are maple syrup, fresh fruit, or whipped cream.
Sweet Potato Flour Bread
Ingredients
- 2 cups sweet potato flour
- 1 cup warm water
- 1 tablespoon active dry yeast
- 1 tablespoon honey
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 tablespoons ground flaxseed
How To Make Sweet Potato Flour Bread Bread
In a large mixing bowl, combine the sweet potato flour, salt, and ground flaxseed. This makes the dry ingredients.
In a separate bowl, mix together the warm water, active dry yeast, and honey. Let it sit for 5-10 minutes until the yeast activates and the mixture becomes frothy.
Then, add the olive oil to the yeast mixture and stir to combine everything.
Pour the wet ingredients into the dry ingredients. Mix them together well until a dough forms.
Knead the dough for 5-10 minutes until it becomes smooth and elastic.
Place the dough in a greased loaf pan. Cover it with a damp towel and let it rise in a warm place for 1-2 hours or until doubled in size.
Preheat the oven to 375°F while the bread rises.
Once risen, bake the bread for 30-35 minutes until golden brown and hollow sounding when tapped.
Remove the bread from the oven. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Sweet Potato Gnocchi Recipe
Ingredients
- 2 medium sweet potatoes
- 2 cups of gluten-free flour (all-purpose flour will also work)
- 2 teaspoons of salt
How To Make Sweet Potato Gnocchi Recipe
First, bake the sweet potatoes until tender. Then, allow them to cool completely.
In a separate bowl, combine the salt and 2 cups of flour. This will be used later.
Once cooled, mash the sweet potatoes. Mix in the flour mixture from before.
Then, knead the dough together until fully combined. This brings all the ingredients together.
Next, form the dough into gnocchi shapes. You can make small potato dumplings or other shapes.
Finally, bring a pot of salted water to a boil. Cook the gnocchi in batches until they float to the top, about 2-3 minutes.
Drain the gnocchi well and serve hot topped with butter, brown butter, or your favorite sauce. The sweet potato gnocchi is now ready to enjoy!
Sweet Potato Muffins
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 medium sweet potatoes
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tbsp heavy cream
- 1 1/2 tsp vanilla extract
How to Make Sweet Potato Muffins
Start by preheating your oven to 375°F (190°C).
Wash and scrub the sweet potatoes, then cut them in half.
Bake the sweet potatoes for about 35-45 minutes until they are tender.
Scoop out the flesh and mash it until it’s creamy. Let it cool.
In a bowl, mix together flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.
In another bowl, combine oil, mashed sweet potatoes, eggs, cream, and vanilla.
Gently fold the wet and dry ingredients together until just combined (the batter will be thick).
Spoon the batter into a muffin pan.
Bake at 375°F (190°C) for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool before serving. Enjoy!
Sweet Potato Pound Cake
Ingrediants
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 cup unsalted butter (2 sticks, room temperature)
- 1/2 cup butter-flavored shortening
- 1 cup light brown sugar, packed
- 2 cups granulated sugar
- 5 eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups sweet potato puree
- 1 cup half and half, room temperature
Marshmallow Cream Cheese Glaze
- 8 oz Marshmallow Creme
- 2 oz cream cheese, room temperature
- 1/4 cup confectioners sugar
- 1 tablespoon half and half (may need more)
- 3/4 cup chopped pecan pieces
How to Make Potato Pound Cake
Preheat your oven to 350°F (175°C) and prepare a 12-cup bundt pan by greasing and flouring it.
In a medium bowl, mix together the flour, baking powder, salt, cinnamon, and nutmeg.
In a large bowl, beat together the butter, shortening, brown sugar, and granulated sugar until creamy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sweet potato puree.
Gradually add the dry ingredients to the wet ingredients, alternating with the half and half. Mix until just combined.
Pour the batter into the prepared bundt pan, gently tap the pan on the counter to remove air bubbles, and smooth the top.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, invert the cake onto a wire rack to cool completely.
While the cake is cooling, make the glaze by combining all the glaze ingredients in a bowl until smooth.
Once the cake is completely cool, drizzle the glaze over the top and sprinkle with chopped pecans.
Slice and enjoy your delicious Sweet Potato Pound Cake!