This sweet potato ham and cheese bread is gluten free, soft, savoury, full of flavour, and it comes together with simple ingredients. During the autumn or winter season, there’s a good chance you’ve got leftover ham sitting in your fridge from Thanksgiving, Christmas, or just because. This recipe is the perfect way to turn those leftovers into something new that’s loaded with protein and so satisfying.
The sweet potato keeps the bread moist and tender, the ham adds savoury flavours, and the cheese adds the perfect balance. It’s hearty enough to have on its own, but it also pairs well with a cozy bowl of soup like my Instant Pot Ham and Pea Soup. This will certainly use up any leftover ham!
Whether you’re meal prepping for the week, using up leftovers, or craving something warm and nourishing, this breads what you need! Slice it, toast it, butter it or just enjoy it warm from the oven. Perfect for breakfast, lunch, or a hearty snack and it freezes well for the most amazing breakfast toast. Just drop a poached egg on top!
Why You’ll Love This Bread
Naturally slightly sweet from sweet potato, complementing the savoury ham and cheese.
Soft, tender texture that’s perfect for dunking in soup or enjoying on its own.
Gluten-free and adaptable! Just swap ingredients as needed.
Makes a great make-ahead snack or easy meal addition.
Flours You Will Need For This Sweet Potato Ham Bread
For the best results with gluten free baking I prefer to use a kitchen scale. This makes measuring ingredients not only more accurate but also less clean up, when not using all those cups and spoons. Here is the link to the scale that I use.
The gluten free flours I used – brown rice flour, sorghum flour, oat or quinoa and tapioca starch. Psyllium husk powder and ground flax seed are the binders. I have not tried this recipe with a 1-1 GF flour blend, but if you do try it … just check it for xanthan gum. You should not use both xanthan and psyllium husk in this recipe.
Tips for Success
Make sure to cook the sweet potato until it’s completely soft so it blends smoothly into the dough and keeps the loaf moist.
Use room-temperature eggs for easier mixing and a lighter texture.
Don’t over mix once you’ve added the flour to avoid a tough bread. Let the dough rise in a warm, draft-free spot until there’s notable rise and the top is soft and spongy.
Make sure your loaf pan is properly greased or lined with parchment to prevent sticking.
Allow the bread to cool completely before slicing. For extra flavour, you can season the dough lightly with smoked paprika or black pepper. If you want a slightly sweeter contrast to the savoury ham, a touch of honey in the dough works beautifully.
For a subtle tang, you can incorporate sourdough discard, replacing 60 g of the yoghurt with discard.
This bread pairs wonderfully with a variety of soups.
Store the bread in an airtight container for a day and then refrigerate for 3 to 4 days. For longer storage, freeze slices and keep for unto 3 months. Then toast for the best texture and flavour.
Sweet Potato Ham Bread
Ingredients
- 100 g Greek yogurt
- 200 g sweet potato or yam cooked
- 30 olive oil
- 3 large eggs
- 60 g brown rice flour
- 70 g tapioca starch
- 40 g sorghum flour
- 60 g oat or quinoa flour
- 8 g ground flaxseed
- 15 g psyllium husk powder
- 1 tsp garlic seasoning
- 1/16 tsp cayenne pepper
- 2 tsp baking powder
- 1 1/2 tsp salt
- 1/4 tsp black pepper
- 2 green onions-very finely sliced
- 1/2 cup kale or spinach chopped
- 100 g diced cooked ham
- 60 g grated cheese (cheddar, Swiss, or mozzarella)
- extra grated cheese for topping
Instructions
- Preheat the oven to 350°F and line a loaf pan with parchment paper.
- In a large bowl whisk the brown rice flour, tapioca starch, sorghum flour, oat flour, baking powder, salt and pepper.
- In a separate bowl add roughly a quarter of a cup of the flour mix and toss in the kale, green onion, ham and most of the cheese. Mix until they are all coated with flour.
- In a blender, add the sweet potato and eggs. Blend until smooth
- Add the sweet potato and egg mixture to a medium bowl. Add the psyllium husk powder, ground flaxseed, and spices. Whisk vigorously and well.
- Add the yoghurt, flour blend and the ham and cheese mix, to the sweet potato and egg mixture. Combine the ingredients until there is no loose flour.
- Remove the dough from the bowl, give it a gentle knead on a lightly floured surface to smooth it out. Place it in the loaf pan. Top with extra grated cheese.
- Bake at 350°F (177°C) for 50 to 55 minutes. When an inserted toothpick comes out clean, the bread is cooked.
- Store the bread in an airtight container for a day and then refrigerate for 3 to 4 days. For longer storage, freeze slices and keep for unto 3 months. Then toast for the best texture and flavour.
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