Seeded Miso Sweet Potato Bread Recipe

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Introduction

Have you ever wondered how to turn humble sweet potatoes into a savory, umami-packed loaf that’s both nutritious and irresistibly flavorful? This seeded miso sweet potato bread recipe is the answer—a perfect fusion of earthy sweetness, nutty seeds, and rich miso depth. Unlike traditional bread, this version is naturally moist, protein-rich, and packed with gut-friendly ingredients.

Sweet potatoes are a powerhouse of fiber and vitamins, while miso adds probiotics and a savory kick. Combined with crunchy seeds, this bread is a game-changer for toast, sandwiches, or even standalone snacking. Ready to bake a loaf that’s as nourishing as it is delicious? Let’s dive in!

Ingredients List

Here’s what you’ll need for this seeded miso sweet potato bread recipe:

• 1 cup mashed sweet potato (about 1 medium, roasted or steamed)
• 3 tbsp white or red miso paste (for umami depth)
• 2 cups whole wheat flour (or gluten-free blend for alternative diets)
• 1 cup rolled oats (for texture and fiber)
• 1/4 cup mixed seeds (sunflower, pumpkin, sesame, flax)
• 2 tbsp olive oil or melted coconut oil
• 1 tbsp maple syrup or honey (balances miso’s saltiness)
• 1 tsp baking soda (for rise)
• 1/2 tsp sea salt
• 2 eggs (or flax eggs for vegan option)
• 1/2 cup almond milk (or any plant-based milk)

Substitutions:

• No miso? Use tahini or soy sauce (reduce salt).
• Nut-free? Swap seeds for hemp hearts.
• Vegan? Use flax eggs (1 tbsp flax + 3 tbsp water per egg).

Timing

Prep Time: 15 minutes

• Cook Time: 55-60 minutes
• Total Time: ~75 minutes

Compared to sourdough or yeast breads, this recipe is 30% faster—no kneading or proofing required!

Step-by-Step Instructions

1. Prep the Sweet Potato

Roast or steam a medium sweet potato until fork-tender. Mash smoothly—no lumps! (Tip: Roasting enhances sweetness.)

2. Mix Wet Ingredients

In a bowl, whisk mashed sweet potato, miso, oil, maple syrup, eggs (or flax eggs), and milk until smooth.

3. Combine Dry Ingredients

In another bowl, mix flour, oats, seeds, baking soda, and salt.

4. Fold & Bake

Gently fold wet into dry ingredients. Pour into a greased loaf pan, top with extra seeds, and bake at 350°F (175°C) for 55-60 minutes until a toothpick comes out clean.

5. Cool & Slice

Let it cool for 15 minutes before slicing—this prevents crumbling!

Nutritional Information

*Per slice (1/10th loaf):*

• Calories: 180
• Protein: 6g
• Fiber: 4g
• Healthy Fats: 7g
• Vitamins A & C: 120% DV (from sweet potato)

Why it’s healthy: Low-glycemic, high-fiber, and packed with plant-based protein.

Healthier Alternatives for the Recipe

• Lower-carb? Swap half the flour for almond flour.
• Extra protein? Add 2 tbsp hemp seeds.
• Sugar-free? Omit maple syrup—miso’s savoriness shines alone.

Serving Suggestions

• Toast it with avocado & chili flakes.
• Pair with soup for a hearty meal.
• Top with nut butter for a protein-packed snack.

Common Mistakes to Avoid

• Overmixing → Dense bread. Fold gently!
• Undercooking → Check with a toothpick.
• Skipping cooling time → Slices will fall apart.

Storing Tips for the Recipe

• Room temp: 2 days (wrapped tightly).
• Fridge: 5 days (reheat lightly).
• Freezer: Slice & freeze for up to 3 months.

Conclusion

This seeded miso sweet potato bread recipe is a nutrient-dense twist on classic bread—savory, slightly sweet, and loaded with texture. Perfect for meal prep, snacks, or gourmet toast!

Try it this weekend and tag #SweetPotatoBreadAdventure—we’d love to see your bake!

FAQs

Can I use butternut squash instead of sweet potato?

Yes! The flavor will be milder, but texture remains similar.

Is miso essential?

It adds umami, but tahini or soy sauce can sub in a pinch.

Can I make muffins instead?

Absolutely! Bake at 375°F for 20-25 minutes.

Why is my bread gummy?

Overmeasured wet ingredients. Use exact amounts for best results.