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Sweet Potato Ham Bread

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.
Print Recipe
Prep Time 15 minutes
Course Appetizer, Breakfast, Side Dish, Snack
Cuisine gluten free
Servings 10

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.
Keyword gluten free savoury bread, ham and cheese bread, leftover ham recipe, quick gluten free bread, savoury quick bread recipe, soft sweet potato bread