Carb addicts turned clean eaters know firsthand just how hard it can be to let go of white pasta, white bread, and the like. So this recipe goes out to all of you former carb addicts out there: sweet potato protein bread. Instead using of processed white flour, I’ve substituted with oats, whey protein, and sweet potato to provide a bread base that’s loaded with healthy carbs, not to mention a much-needed boost of protein! This bread gets its sweetness naturally from the sweet potato, with an added boost from some stevia— no additional sugar whatsoever. Enjoy this delicious sweet potato protein bread without any guilt the next time you get a carb craving!
Sweet Potato Protein Bread
Makes roughly 8 slices
8 ounces cooked sweet potato, skins removed, mashed
2 scoops vanilla whey protein (I used About Time in Birthday Cake)
1 cup oats
2 egg whites
2 tablespoons unsweetened vanilla almond milk
1/4 cup and 2 tablespoons unsweetened applesauce
1 tablespoon oil
12 packets Truvia/stevia
1 teaspoon nutmeg
1 teaspoon ginger
1 teaspoon ground clove
1 tablespoon cinnamon
1 teaspoon pure vanilla extract
1/4 cup chopped walnuts
Preheat oven to 350 degrees. In a food processor, process together all of the ingredients except for the chopped walnuts. Place bread dough in a prepared bread loaf pan, then sprinkle the chopped walnuts on top, pressing the walnuts lightly into the bread dough. Bake for 20-30 minutes, or until a toothpick comes out clean from the center. Let cool for 10-15 minutes before slicing. Serve on its own— or this would be great with my pumpkin butter recipe!
*** Note: I personally omit the oil when making this bread. It’s added into the recipe for moistness, but I don’t use it to keep the bread lower in calories, since I actually prefer denser bread. Adjust according to your personal taste!