Teddy's Spicy Sweet Potato Bread

I created this recipe after my husband found out he had high cholesterol levels. Everyone who tries this bread loves it, so far! Some of the ingredients are not easy to find (taro starch, for example) unless you have an Asian grocery nearby. Substitutions can easily be made, however. My goal was to make a healthier yummy bread and here it is!

Prep Time:
15 mins
Cook Time:
1 hrs
Additional Time:
15 mins
Total Time:
1 hrs 30 mins
1 8x4-inch loaf


  • 1 teaspoon safflower oil, or as needed

  • 3 egg whites

  • 1 ½ cups pureed sweet potatoes

  • ½ cup safflower oil

  • ¼ cup almond milk

  • 1 tablespoon taro starch

  • ¾ cup dark brown sugar

  • ¼ cup white sugar

  • 1 teaspoon vanilla extract

  • 1 cup whole wheat flour

  • ½ cup glutinous rice flour

  • ¼ cup all-purpose flour

  • 1 tablespoon ground cinnamon

  • 2 teaspoons baking soda

  • 1 teaspoon ground ginger

  • 1 teaspoon ground nutmeg

  • ½ teaspoon ground allspice

  • ½ teaspoon ground cloves

  • 1 pinch salt


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 8x4-inch pan with 1 teaspoon safflower oil.

  2. Beat egg whites briefly in a large bowl using an electric mixer. Blend in sweet potatoes and 1/2 cup safflower oil on low speed.

  3. Heat almond milk on the stovetop or microwave until hot but not boiling. Stir in taro starch until dissolved; mixture will be smooth and thick. Blend taro mixture into the sweet potato mixture. Add brown sugar, white sugar, and vanilla extract; continue blending until smooth.

  4. Stir whole wheat flour, rice flour, all-purpose flour, cinnamon, baking soda, ginger, nutmeg, allspice, cloves, and salt together. Mix into the sweet potato mixture until batter is smooth and blended. Pour into the prepared pan.

  5. Bake in the preheated oven until top springs back when pressed, about 1 hour. Let bread cool for at least 15 minutes before removing from the pan.

Cook's Notes:

If using fresh sweet potato, bake 2 medium/large sweet potatoes in the oven at 400 degrees for an hour or until done. Allow to cool. Peel, and process, blend, or mash by hand. I prefer the food processor for a smooth texture.

You can bake this in two smaller 3x7-pans for 45 to 50 minutes.

You can substitute taro starch with potato starch or tapioca starch.

Use any milk of your preference.

Nutrition Facts (per serving)

316 Calories
12g Fat
50g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 316
% Daily Value *
Total Fat 12g 15%
Saturated Fat 1g 5%
Sodium 323mg 14%
Total Carbohydrate 50g 18%
Dietary Fiber 3g 10%
Total Sugars 24g
Protein 5g
Vitamin C 2mg 11%
Calcium 46mg 4%
Iron 1mg 8%
Potassium 187mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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