Please Pass the Recipe

sharing recipes from one generation to the next


sweet potato soda bread cut 2This loaf makes a yummy accompaniment to soup”  I wrote in the depths of the Melbourne winter in preparation of posting this recipe, but the loaf I made then was heavy and sticky, so I moved on and posted an alternate recipe instead. What had happened? I must have made sweet potato soda bread successfully at least 20 times since adding the magazine clipping into my recipe folder.  I came to the conclusion I was too generous with the sweet potato, and further  investigation revealed my stock of bicarbonate soda was way past it’s prime.  I had better success today, and it it will taste great with soup in cooler weather.

1 medium sweet potato

1 tablespoon butter

3 cups spelt flour

2 teaspoons baking powder

1 teaspoon bicarbonate

½ teaspoon salt

½ teaspoon sugar

¼ teaspoon nutmeg

¼ cup natural yoghurt

250 mls milk ( I used soymilk)

1 egg.

Preheat the oven to 180C. Line a baking tray with silicone paper.

Prick the sweet potato skin and either roast whole for about 1 hour, or until cooked through, or zap in the  microwave 4-5 minutes on high. Allow to cool a little then scoop the flesh from the skin. You need 1 cup of mashed sweet potato. While the potato is still warm, stir through the butter. Sift the flours, bicarb, salt and sugar into a large bowl. Add the nutmeg. Whisk the egg into the milk and yoghurt. Make a well in the centre of the flour, add the sweet potato and milk mixture then mix to a stick dough. Tip out onto a well floured bench, knead only until smooth then form into a round loaf. Transfer the loaf to the baking tray, score the surface into twelve wedges.  Bake for 45 mins or until a skewer inserted into the centre comes out clean.



About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs


  1. Pingback: Pumpkin and Pepita Spelt Sourdough Bread | Please Pass the Recipe

  2. ladyredspecs
    December 5, 2012

    I’m flattered that you try my recipes Mary, helps make it worthwhile!


  3. marymtf
    December 5, 2012

    It’s like having my very own electronic cook book that I can dip into whenever I want to make something interesting. My guess is that the sweet potato gives the bread texture and makes it moister than the ordinary soda bread. Yumm.


  4. ladyredspecs
    December 2, 2012

    Yes, yummy and frugal!


  5. frugalfeeding
    December 2, 2012

    That looks like such a yummy bread 😀


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This entry was posted on December 2, 2012 by in Baking, Breakfast and Brunch, Food, Light Savoury Dishes, Savoury Baking, Side Dishes & Salads and tagged , .
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